Bacon and egg breakfast muffins hide a whole baked egg inside a savory, protein-loaded muffin. Almond flour batter, crisp chopped bacon, and grated Parmesan surround a soft yolk center, giving you a classic bacon-and-egg breakfast in grab-and-go form. Each large muffin delivers 38 g of protein to start the day.
Imagine slicing into a warm, savory muffin to find a perfectly cooked egg waiting inside. If you’re craving a classic bacon and egg breakfast but want to shake things up, this is the recipe for you. These aren’t your typical sweet muffins; they’re a hearty, protein-packed meal perfect for any time of day, delivering all the comfort of a big breakfast in one convenient, grab-and-go package.
Ingredients
• 120g / 4.2 oz Chopped Bacon
• 1 ½ Cups / 168g Almond Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ½ cup / 120ml Milk
• 5 tsp Sour Cream
• 5 large Eggs, divided
• 2 Tbsp / 28g (0.99 oz) Butter, melted
• 1 cup / 100g (3.5 oz) Grated Parmesan Cheese
• ½ tsp Salt
Instructions
1. Preheat your oven to 350°F / 180°C and generously grease four large muffin molds. In a skillet over medium heat, fry the finely chopped bacon until crisp and light brown. Transfer the bacon to a paper towel-lined plate to drain excess grease.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a separate medium bowl, combine the milk, sour cream, 1 egg, and the melted butter. Pour the wet into the dry and mix until just combined—be careful not to overmix.
3. Gently fold the cooked bacon and grated parmesan cheese into the batter.
4. Spoon about half of the mixture evenly into the four prepared muffin molds, creating a small well in the center of each. Carefully crack one of the remaining 4 eggs into the well of each muffin.
5. Top the eggs with the rest of the batter, ensuring the egg is completely covered. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the batter portion (avoiding the yolk) comes out clean.
Nutritional Information
• Nutrition
• Yields: 4 Muffins. Serving Size: 1 Muffin. *Please note that this is an estimate.* Calories: 646, Fat: 53g (1.87 oz), Carbohydrates: 10g (0.35 oz), Protein: 38g. (1.34 oz)
Pro Tips
• For a Runny Yolk: For a jammy or runny yolk center, reduce the baking time to 18-20 minutes. Check them carefully, as oven temperatures can vary.
• Cheese Variations: Feel free to swap the parmesan for an equal amount of sharp cheddar, Gruyère, or a spicy pepper jack to change up the flavor profile.
• Make-Ahead & Storage: These muffins are fantastic for meal prep. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a toaster oven.
• Herbaceous Twist: Add 1 tablespoon (15 ml / 0.5 fl oz) of freshly chopped chives or a teaspoon of dried herbs like rosemary or thyme to the batter for an extra layer of savory flavor.
FAQ
Q: Can I make these bacon and egg muffins ahead of time
A: Yes, these savory muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or a toaster oven for a quick grab-and-go breakfast.
Q: How do I get a runny yolk in these breakfast muffins
A: For a runny or jammy yolk, reduce the baking time to 18-20 minutes. Check them carefully as oven temperatures vary. This will give you a perfectly cooked egg inside your muffin.
Q: Is this a keto or gluten-free recipe
A: This recipe is both gluten-free and keto-friendly. It uses almond flour, making it a great low-carb, high-protein breakfast option with only 10g (0.35 oz) of carbohydrates per serving.
Q: What other cheese can I use in this savory muffin recipe
A: You can easily customize these muffins by swapping the parmesan for an equal amount of sharp cheddar, Gruyère, or a spicy pepper jack to change the flavor.
Pro Tips
- Fry the finely chopped bacon until crisp and light brown, then drain it on a paper towel-lined plate before folding it into the batter — excess grease weighs the crumb down.
- Grease four large muffin molds generously; the almond flour batter clings and the eggs bake right into the wells.
- Spoon about half the batter into the molds, press a small well in the center of each, crack one of the remaining eggs into the well, then cover with the rest of the batter so the egg is completely enclosed.
- Test doneness with a toothpick inserted into the batter portion while avoiding the yolk — the yolk stays soft and will always look underdone.
Frequently Asked Questions
How many muffins does the recipe make?
Four large muffins at 646 calories each, with 38 g protein, 10 g carbohydrates, and 53 g fat. One muffin is a full breakfast.
Why is there a whole egg baked inside each muffin?
The recipe cracks one egg into a well in the batter so every muffin bakes with a whole egg hidden in the center — a bacon-and-egg meal in muffin form.
How do I know when the muffins are done?
After 20-25 minutes at 350°F / 180°C they should be golden brown, and a toothpick inserted into the batter (avoiding the yolk) should come out clean.
What cheese goes into the batter?
The recipe folds 1 cup of grated Parmesan cheese into the batter with the cooked bacon — that is what gives the muffin its savory, cheesy crumb.
Recipe card below.
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Bacon and Egg Breakfast Muffins
Ingredients
Method
- Preheat your oven to 350°F / 180°C and generously grease four large muffin molds.
- In a skillet over medium heat, fry the finely chopped bacon until crisp and light brown.
- Transfer the bacon to a paper towel-lined plate to drain excess grease.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- In a separate medium bowl, combine the milk, sour cream, 1 egg, and the melted butter.
- Pour the wet into the dry and mix until just combined—be careful not to overmix.
- Gently fold the cooked bacon and grated parmesan cheese into the batter.
- Spoon about half of the mixture evenly into the four prepared muffin molds, creating a small well in the center of each. Carefully crack one of the remaining 4 eggs into the well of each muffin.
- Top the eggs with the rest of the batter, ensuring the egg is completely covered.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the batter portion (avoiding the yolk) comes out clean.
