A Perfect Breakfast Muffin: Egg-Stuffed, Bacon-Loaded, and Cheese-Filled
Looking for a breakfast that packs all your favorite morning flavors into one delicious bite? These egg-stuffed bacon and cheese muffins bring together crispy bacon, creamy Irish Cheddar, and a perfectly soft-boiled egg in each bite. Inspired by San Francisco’s Craftsman and Wolves bakery, these muffins deliver everything you love about a hearty breakfast in a portable, easy-to-enjoy muffin form. Whether you’re rushing out the door or relaxing on the weekend, this savory breakfast option will satisfy your cravings.
Key Highlights of Egg-Stuffed Bacon and Cheese Muffins
- A delectable balance of smoky bacon, creamy Cheddar, and soft-boiled egg in every muffin
- Convenient for on-the-go mornings, brunch gatherings, or even as a midday snack
- Simple preparation that yields a gourmet, visually impressive result
- Can be made in advance, so your breakfast is ready whenever you are
Ingredients Needed for Egg-Stuffed Bacon and Cheese Muffins
For six large, filling muffins, gather the following ingredients to ensure you have everything you need for the ultimate breakfast treat:
| Ingredient | Quantity |
|---|---|
| Bacon | 6 slices |
| Eggs | 10 large (6 boiled, 4 for batter) |
| Nonstick cooking spray | For greasing muffin tin |
| All-purpose flour | 1 2/3 cups |
| Baking powder | 1 1/2 teaspoons |
| Kosher salt | 3/4 teaspoon |
| Baking soda | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Granulated sugar | Pinch |
| Vegetable oil | 1/2 cup |
| Nonfat Greek yogurt | 1/2 cup |
| Irish Cheddar cheese | 4 ounces, shredded |
| Pecorino Romano | 1/4 cup, grated |
| Scallions | 4, thinly sliced |
| Flaky sea salt and hot sauce | For serving |
Step-by-Step Guide to Making the Ultimate Egg-Stuffed Muffins
1. Crisp the Bacon to Start
Place the bacon in a medium skillet over medium heat, cooking until it turns golden brown and crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain off any excess grease, then finely chop it. This will ensure the bacon is evenly distributed throughout each muffin for a perfect bite every time.
2. Prepare the Soft-Boiled Eggs
To achieve a tender, jammy yolk inside each muffin, start by preparing an ice water bath. Bring a saucepan of water to a boil, then gently lower in six of the eggs with a slotted spoon. Boil them for exactly 5 minutes to achieve a soft-boiled texture. Transfer the eggs to the ice water bath immediately to halt the cooking process and let them cool for 15 minutes. Carefully peel the eggs once cooled, then set aside.
3. Preheat the Oven and Grease Your Muffin Tin
Preheat your oven to 425°F (220°C). Generously coat a 6-cup jumbo muffin tin with nonstick cooking spray to prevent the muffins from sticking and to ensure a smooth release.
4. Mix the Savory Batter
In a medium bowl, whisk together the flour, baking powder, kosher salt, baking soda, black pepper, and a pinch of granulated sugar. In a separate large bowl, whisk the vegetable oil, Greek yogurt, and the remaining 4 eggs until smooth and combined. Slowly fold the dry ingredients into the wet ingredients until just incorporated. Gently fold in the shredded Cheddar, Pecorino Romano, chopped scallions, and prepared bacon.
| Dry Ingredients | Quantity | Wet Ingredients | Quantity |
|---|---|---|---|
| All-purpose flour | 1 2/3 cups | Vegetable oil | 1/2 cup |
| Baking powder | 1 1/2 teaspoons | Greek yogurt | 1/2 cup |
| Kosher salt | 3/4 teaspoon | Eggs | 4 large |
| Baking soda | 1/2 teaspoon | ||
| Black pepper | 1/4 teaspoon | ||
| Granulated sugar | Pinch |
5. Assemble the Muffins with the Soft-Boiled Eggs
Using a piping bag (or a resealable plastic bag with the tip cut off), pipe enough batter into each muffin cup to cover the bottom. Lightly dust each peeled egg with flour to help the batter adhere. Place one egg upright in each muffin cup, then pipe the remaining batter around and over each egg, ensuring the eggs are fully covered. Use a rubber spatula to smooth the tops and create a domed appearance.
6. Bake to Golden Perfection
Bake the muffins in your preheated oven for about 16 minutes, or until the tops are golden brown and the muffins are just set. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Serving Suggestions for the Best Flavor Experience
For a heightened taste experience, serve these muffins warm and sliced in half. Sprinkle a bit of flaky sea salt on top and add a few dashes of hot sauce for a touch of heat. These muffins pair wonderfully with a side of fresh fruit, a light green salad, or simply a cup of freshly brewed coffee.
Storage and Reheating Tips
If you have leftovers or want to make these muffins ahead, follow these storage tips to keep them fresh:
- Refrigeration: Store the muffins in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, reheat them briefly in the microwave before enjoying.
- Freezing: Individually wrap the muffins in plastic wrap and freeze them for up to a month. Thaw and warm them in the microwave or oven for a quick breakfast on busy mornings.
Nutritional Information Per Serving (1 Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 14g |
| Carbohydrates | 20g |
| Fat | 20g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 450mg |
Top Tips for Success
- Perfect Egg Timing: Soft-boil the eggs for 5 minutes to ensure a jammy yolk that adds richness and texture to each muffin.
- Avoid Overmixing the Batter: Mix the batter only until ingredients are combined; this prevents the muffins from becoming tough.
- Serve Fresh for the Best Experience: While these muffins store well, they’re most flavorful when served fresh and warm.
Why These Savory Muffins Will Become Your New Breakfast Favorite
These egg-stuffed bacon and cheese muffins are not only delicious but also convenient for busy mornings or weekend brunch gatherings. The flavors of crispy bacon, creamy Cheddar, and soft-boiled egg create a satisfying, protein-packed breakfast in one handheld muffin. Whether you’re meal-prepping for the week or looking to impress at brunch, these muffins will undoubtedly become a household favorite.
FAQs about Egg-Stuffed Bacon and Cheese Muffins
Q: Can I make these muffins in advance?
A: Yes! You can prepare the muffins in advance, store them in the fridge for up to 5 days, or freeze them for a longer shelf life. Just reheat briefly in the microwave or oven for a fresh taste.
Q: What type of cheese works best?
A: This recipe uses Irish Cheddar for its creamy texture and strong flavor, paired with Pecorino Romano for an extra kick. However, feel free to substitute with your favorite cheese varieties like Gruyère or mozzarella.
Q: Are these muffins good for meal prep?
A: Absolutely. These muffins store well and make for a satisfying breakfast or snack. Their portable nature and balanced flavors make them a great option for meal prep.
Q: How can I add a spicy twist?
A: For those who love a little heat, try adding a dash of hot sauce to the batter or serve with chili flakes or spicy salsa on the side.
Enjoy a Gourmet Breakfast on the Go
These savory, egg-stuffed bacon and cheese muffins combine convenience and indulgence, making them a great addition to any breakfast lineup. With a crispy bacon layer, melty cheese, and soft-boiled egg at the center, every bite is filled with delightful flavors. Serve them for breakfast, brunch, or even a quick snack—you’re sure to impress and satisfy with this versatile recipe.