Bacon and Egg Breakfast Muffins

READY IN: 56mins
Recipe by Pinay0618

Nice on-the-go breakfast muffins!

Top Review by Bonnie G 2

So easy and so good, I used soft scrambled egg instead of hard boiled and real bacon bits instead of frying my own - this also freeze well and so nice to have on those busy days. The savory taste was perfect with a side of fresh garden strawberris and hot coffee.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
  2. Combine flour, sugar, and dry mustard.
  3. Stir in cheese and make a well in the center of the ingredients.
  4. Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
  5. Fill prepared muffin cups 1/3 full (half the batter will be used).
  6. Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
  7. Top with remaining batter. Muffin cups should be about 2/3 full.
  8. Bake for 20 to 25 minutes or until muffins are lightly browned.
  9. Serve hot.

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