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More Brunch Recipes
Bacon & Egg Breakfast Muffins
Bacon and egg breakfast muffins are my go-to when I want something fun, filling, and easy to grab on busy mornings. They’re not muffins in the traditional sense – just slices of bread pressed into a muffin tin, filled with crispy bacon and a whole egg, then baked until golden. It’s all the best bits of a full brekkie in a neat little package. They’re perfect for brunch spreads, meal prep, or just when I want something savoury and satisfying without the fuss.
Ingredients
Per Person
- 2 slices of bread, crusts removed
- 2 rashers of unsmoked streaky bacon
- 2 eggs
- Butter
Instructions
- Preheat oven to 190C.
- In a skillet over medium heat, fry the bacon for 3-4 minutes, or until just starting to change colour. Remove from heat and set aside.
- Using a rolling pin, flatten out each slice of bread.
- Spread each side of bread with a small amount of butter.
- Press each slice of bread into a muffin tin to create a cup shape.
- Wrap a rasher of bacon around the inside of the bread cup.
- Crack an egg into the bread and bacon cup, and season with salt and pepper.
- Bake in the hot oven for 10-15 minutes, or until the whites are firm and the yolk cooked to your preference.
What I Cook With
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Nutrition Information:
Yield:
2Serving Size:
per 2 muffinsAmount Per Serving: Calories: 345Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 236mgSodium: 843mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 22g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Bacon & Egg Breakfast Muffins Recipe
Breakfast for the Masses
If you’ve ever tried making breakfast for more than two people, you’ll know it quickly turns into a full-blown operation. Growing up in a big family meant we didn’t do anything by halves. When it came to brekkie, it was a whirlwind of noise, elbows, and burnt toast if you weren’t paying attention. However, I was always the one who craved a bit of structure amidst the morning madness, so naturally, I found my way into the kitchen early, trying to make sense of the chaos. That’s how these bacon and egg breakfast muffins were born – a simple, foolproof option that didn’t require flipping, scrambling, or standing over a frypan with a queue of hungry relatives waiting for their turn.
Now, before anyone comes for me, these aren’t muffins in the traditional sense. They’re bread-based breakfast bites, shaped to look like muffins, but made with slices of bread, crispy bacon, and perfectly baked eggs. Think of them as a cheat’s version of a full English – portable, customisable, and much less faff. The best part? The recipe below is for one, so you can make a single serving or multiply it depending on how big the breakfast crowd is. Whether you’re feeding a household or just treating yourself on a Sunday morning, these are ridiculously easy to throw together and endlessly adaptable.
And yes, I use gluten-free bread – because I have to. But it works perfectly here. If anything, it holds its shape better than regular bread, which is always a bonus when you’re squashing it into muffin tins. I’ve made dozens of variations of these over the years, from ham and cheese to tomato and herb, but this classic bacon and egg combo is the best place to start.
Foolproof and Flexible
The beauty of this recipe is in how little effort it takes. You line a muffin tin with bread, add your bacon and egg, then bake until the whites are set and the yolks are however you like them. That’s it. No fancy skills, no ingredients you have to Google, and no pans to scrub after. And once you’ve made them once, you’ll start dreaming up new variations in your sleep. Add grated cheese, a slice of tomato, maybe even a splash of cream if you’re feeling a bit Nigella about your morning. They’re just so handy for when you want something warm and filling but don’t have the energy for a full spread.
This is the kind of breakfast I wish I’d had when I was commuting every morning. Pop one in a lunchbox and it’ll keep you going until at least 11am, which let’s be honest, is a win. And if you’ve got guests over, you can make a tray of them in advance and just reheat gently in the oven. I’ve done that more than a few times, especially when friends stayed the night after one too many bottles of red. Everyone thinks you’ve gone all out, but really you just shoved some bread and eggs in a tin and timed it right. That’s the kind of energy I want in my life.
Also, can we take a moment to appreciate the magic of using bread instead of pastry? Less mess, no rolling out, and you can use up whatever is going stale in your bread bin. I’ve even used sourdough once – bit of a struggle to squash into the tin, but it tasted amazing. These little breakfast cups are a proper fridge-clearer and budget-saver rolled into one.
On Choosing Good Eggs
Let’s have a quick egg chat. I only ever use large organic eggs, and yes, I know they’re a bit pricier, but I promise it makes a difference. Organic eggs tend to be fresher and have firmer whites, which means you’re less likely to end up with a sad, watery mess when you crack them into your muffin cups. You can literally see the difference when you open the egg – if the white stays close to the yolk and doesn’t spread like a puddle, you’re in good hands. That firmness matters when you’re baking eggs directly into a dish. The yolk sits up higher, the whites cook evenly, and the result is just neater all around.
Older eggs aren’t useless – they’re great for scrambling or baking into cakes – but for something like this, freshness counts. And while we’re talking kitchen quirks, I should probably confess that I don’t own a microwave. Never have, probably never will. These reheat just fine in the oven and taste better for it. Plus, it gives you an excuse to stand in your kitchen with a cup of tea while things warm up, which is a ritual I wholeheartedly support.
Anyway, back to eggs. If you like a soft yolk, bake these for a bit less time. Prefer things firm and fuss-free? Leave them in longer. There’s no wrong way to do it, really. It’s about what you like and making breakfast work for you. And in a world where mornings can be messy and unpredictable, that little bit of choice can go a long way.
Ingredients Breakdown
Let’s be real – this recipe is just as much about what’s not in it as what is. You don’t need flour, you don’t need muffin batter, and you don’t need fancy toppings unless you want them. It starts with a slice of bread, which forms the base and holds everything together. Then you layer in streaky bacon – crispy, salty, delicious – followed by an egg cracked right on top. That’s the core. From there, you can build however you like.
The bread can be gluten-free, wholemeal, white, seeded, whatever you’ve got on hand. I use gluten-free, and it works a treat. Bacon can be swapped for turkey bacon, ham, or even roasted mushrooms if you’re going meat-free. You can add a sprinkle of grated cheese, a slice of tomato, or even a splash of cream over the top for a bit of richness. Herbs like chives or parsley are lovely too – they give a bit of colour and freshness without overpowering the egg.
And don’t forget seasoning. A bit of salt and pepper goes a long way here. The bacon brings its own saltiness, so taste as you go, especially if you’re adding cheese. Once they’re baked, the muffins hold their shape beautifully and are easy to lift out with a spoon or spatula. They’re crisp at the edges, soft in the middle, and completely satisfying. Honestly, I’m not sure why more breakfasts aren’t served in muffin form. It just makes sense.
