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Breakfast Bacon Egg Muffins


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Rate this recipe 4.5/5 (24 Votes)


  • 4 eggs, scrambled
  • 1/2 lb. bacon, cooked until crisp
  • 2 cups flour
  • 1 T baking powder
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/2 tsp. ground black pepper
  • 1 cup cheddar cheese, grated, divided
  • 3/4 cup milk
  • 1.4 cup oil
  • 1 raw egg


Servings 12


Step 1

Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan. Coarsely chop the scrambled eggs and bacon. In a medium sized bowl, stir together the flour, baking powder, salt, dry mustard and back pepper. Stir in 3/4 cup of the cheese, the cooked eggs and most of the bacon (save a small amount for topping muffin). Whisk together the milk, oil and egg. Stir the liquids into the dry ingredients just until blended. Divide batter evenly among the muffin cups. Sprinkle with the remaining cheese and bacon. Bake the muffins 20-25 minutes until lightly browned.

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