Make these bacon and egg muffins, then check out our banana muffins, classic breakfast muffins recipes, courgette muffins and more delicious muffin recipes.


  • 25g salted butter, melted, plus extra for the tin
  • 6 rashers smoked streaky bacon, diced
  • 100g mature cheddar, grated
  • 150g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 small bunch chives, finely snipped
  • 125ml whole milk
  • 100g natural yogurt
  • 1 medium egg
  • 6 quail's eggs


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter 6 holes of a large muffin tin. Put the bacon in a cold frying pan and cook gently for 5-10 minutes or until golden and crisp. Tip out onto kitchen paper.

  • STEP 2

    Mix together the cheddar, flour, baking powder, bicarb and chives in a large bowl, and season.

  • STEP 3

    Whisk together the melted butter, milk, yogurt and egg in a bowl. Add the bacon to the wet ingredients, then mix into the dry, until just combined. Divide slightly less than 1/2 the batter between each muffin tin hole, making a dent in the middle (we used the underside of a tablespoon measurer). Carefully crack a quail’s egg into each, then cover with the rest of the batter (add spoonfuls around the egg, with the last on top).

  • STEP 4

    Bake the muffins for 15-20 minutes or until golden brown. Cool for 5 minutes in the tin, then carefully turn out onto a wire rack to cool for another 5 minutes before serving.

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