Bacon, Egg and Cheese Breakfast Muffins

I had a similar recipe to these Bacon, Egg and Cheese Breakfast Muffins on the blog from a couple years back, but when I was redoing the site, I went through all of the post archives and it was one of those posts that was early on with not-so-great images. So I figured it was time to reshoot and give it new life, especially because it really is a good little breakfast/brunch recipe to have on hand. It’s versatile—switch up the flavorings by swapping out the bacon for sausage or ham and play around with different cheeses and herbs—but also, they’re so easy to make. The hardest part is literally peeling the boiled eggs for the center. I’m being facetious but it can be difficult and frustrating at times when you’re trying to peel eggs and the white are coming off with the peels. I’ve read that it’s best with older eggs and I’ve read that you need a timer to cook them exactly at the right time, etc etc. This is a good guide to follow with some great tips! Either way, these breakfast muffins are calling your name and I think you should answer.

Bring a large saucepan of cold water to a boil over high heat. Using a slotted spoon, carefully lower 12 medium eggs into the boiling water. Boil for 5 minutes and then immediately plunge the eggs into a large bowl of ice water. Cool for 10 minutes before carefully peeling under water. Set aside.

**Note: It’s important to note right away that you need two different egg sizes for this recipe. Medium for the hard-boiled eggs going in the center of the muffins and large eggs going into the batter!**

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In a large bowl, whisk together the whole wheat and all-purpose flours, baking powder, sugar, baking soda, and pepper.

**Note: If you don’t have whole wheat flour and don’t want to buy some for just this recipe, you can make it with all all-purpose flour.**

In a separate bowl, whisk together the buttermilk, oil, and large eggs until smooth. Make a well in the center of the dry ingredients and then pour in the wet; stir with a wooden spoon or rubber spatula until smooth.

**Note: Do not over-mix the batter at this stage. You want to mix until just combined and the dry ingredients are barely moistened. If you over beat it, the muffins will become dry and dense.**

Fold in the scallions, two-thirds of the bacon and half of the cheese.

**Tip: The original recipe uses crumbled breakfast sausage, which would be just as delicious. I think it’s better with bacon, personally. But then again, everything is better with bacon. You could also omit either and make these vegetarian!**

Divide half of the batter evenly among the prepared muffin pan. Nestle 1 peeled boiled egg vertically into batter in each cup. Top with remaining batter and sprinkle with the remaining bacon and cheese.

**Note: Don’t be afraid to really pack the tin with the batter. They’ll rise upward not outward if that makes sense. They puff up nicely without spread out too much is what I’m trying to say.**

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Bake at 400°F until golden brown and a toothpick, inserted into the bread part of the muffin, comes out clean, about 17 to 20 minutes. Remove from oven; cool on wire rack for 10 minutes. Carefully run an offset spatula or butter knife around the edges to loosen.

These are best served warm on the day you make them, because the eggs in the center have the perfect texture. If you have leftovers or want to freeze them, just know that when you go to reheat them the egg in the center runs the risk of getting over-cooked and dry. I love these because they can be eaten warm or at room temperature.

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These are a fun little treat to make for a weekend breakfast or brunch. Especially this weekend since it does happen to be Mother’s Day on Sunday. These would be perfect on your Mother’s Day brunch table. I make these with bacon because my mom prefers bacon over sausage. And as they say, mothers always know best. Let me know what you think below. As always, stay safe out there my friends. Thank you for reading!