These Complete Breakfast Muffins are a game-changer for busy mornings, packing all your favorite breakfast flavors into one handheld bite. Fluffy eggs, savory sausage, and melted cheese mingle with tender muffin batter for a satisfying texture in every bite. Ready in just 45 minutes, they’re perfect for meal prep or a quick grab-and-go option. The golden, slightly crisp tops give way to a soft, savory interior that’s bursting with flavor. Whether you’re rushing out the door or enjoying a leisurely brunch, these muffins deliver a hearty, delicious start to your day.
What makes these muffins truly special is their versatility and crowd-pleasing appeal. You can customize them with your favorite ingredients—think crispy bacon, fresh veggies, or a sprinkle of herbs. The aroma of freshly baked muffins fills your kitchen, promising a warm, comforting treat. With just 20 minutes of prep and 25 minutes of baking, you’ll have a batch that’s as convenient as it is delicious. Perfectly balanced and endlessly adaptable, these muffins are a breakfast dream come true.
Everything You Need for Complete Breakfast Muffins
- 2 1/2 cups (12 1/2oz/355g) all-purpose flour (spooned and leveled for accuracy)
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 cup (8floz/225ml) milk (whole or 2% works best)
- 1 large egg
- 1/2 cup (4oz/115g) sour cream (Greek yogurt can be substituted)
- 4 tablespoons (2oz/57g) butter, melted and cooled
- 4 green onions, thinly sliced
- 10 strips bacon, cooked until crisp then chopped
- 2 cups (8oz/225g) cheddar cheese, shredded (sharp or mild, your choice)
- 12 hard-boiled eggs, peeled (make ahead for convenience)
Step-by-Step Instructions for Perfect Breakfast Muffins
- Prepare the dry ingredients: In a large bowl, combine the flour, baking powder, salt, and onion powder. Mix well.
- Mix the wet ingredients: In a separate jug or bowl, whisk together the milk, egg, sour cream, and melted butter until smooth and evenly combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Use a spatula to gently mix until a thick batter forms. Avoid overmixing.
- Add mix-ins: Fold in the bacon, green onions, and shredded cheddar cheese until evenly distributed.
- Preheat the oven: Set your oven to 375°F (190°C) and generously butter a 12-well muffin tin.
- Assemble the muffins: Using two spoons, drop a heaped tablespoon of batter into the bottom of each muffin well. Place one hard-boiled egg in the center of each, pressing down slightly to ensure it touches the batter.
- Cover the eggs: Add another heaped tablespoon of batter on top of each egg. Use the spoons to push the batter down the sides, fully encasing the egg.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the muffins are firm and golden brown on top.
- Cool and serve: Allow the muffins to cool slightly in the tin before removing. Enjoy warm or store in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Serving Suggestions
These Complete Breakfast Muffins are hearty enough to stand alone, but they pair wonderfully with a fresh fruit salad or a dollop of avocado salsa for a refreshing contrast. For a full breakfast spread, serve alongside a smoothie or a cup of coffee. Pro tip: Add a drizzle of hot sauce or a smear of cream cheese for an extra flavor boost!
Storage and Reheating Made Easy
Store your muffins in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for 20-30 seconds or warm them in a 350°F (175°C) oven for 5-7 minutes. For best results, wrap them in foil to retain moisture while reheating in the oven.
Recipe Variations to Mix It Up
Feel free to customize these muffins to suit your taste! Swap the cheddar for pepper jack cheese for a spicy kick, or use turkey bacon for a lighter option. Vegetarian? Skip the bacon and add sautéed spinach or diced bell peppers. Experimenting with different ingredients can make this recipe your own!
Time-Saving Tips for Busy Mornings
Prep your ingredients the night before to save time. Cook and chop the bacon, shred the cheese, and boil the eggs ahead of time. You can even mix the dry ingredients and store them in a sealed container. When you’re ready to bake, simply combine the wet and dry ingredients and assemble the muffins in minutes!
Equipment Guidance for Success
A sturdy 12-well muffin tin is essential for this recipe. For easy removal, consider using silicone muffin liners or generously greasing the tin with butter. A large mixing bowl and a reliable spatula will make combining the batter a breeze. Don’t forget a sharp knife for slicing the green onions and chopping the bacon!
Complete Breakfast Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 cup milk
- 1 egg
- 1/2 cup sour cream
- 4 tablespoons butter melted and cooled
- 4 green onions thinly sliced
- 10 strips bacon cooked until crisp then chopped
- 2 cups cheddar cheese shredded
- 12 hard boiled eggs
Instructions
- In a large bowl combine the flour, baking powder, salt and onion powder.
- In a separate large jug combine the milk, egg, sour cream and melted butter until evenly combined.
- Using a spatula, combine the wet and dry ingredients until a thick batter is formed.
- Lastly, fold in the bacon, green onions and cheddar cheese.
- Preheat your oven to 375oF (190oC) then generously butter a 12 well muffin tin.
- Using 2 spoons drop heaped tablespoons of muffin batter into the bottom of each muffin.
- Next place 1 whole hard-boiled egg int the center of each muffin. Press down to ensure the egg is meeting the batter on the bottom of the tin.
- Next, using the same two spoons drop heaped tablespoons of batter on top of each egg, using the spoons to push the batter down the sided of each muffin, this will ensure the egg is fully encased in batter.
- Repeat this process until all fo the muffins are completed.
- Bake for 25 minutes until firm and golden brown on top.
- Allow to cool slightly before removing from the tin. Enjoy immediately.
- Store in an airtight container in the refrigerator for up to 3 days.
