Bacon and Egg Muffins Recipe

Bacon and egg muffins

  • makes 6
  • Easy

Make our moreish muffins for an easy weekend brunch ready in 45 minutes. These are best eaten warm from the oven, spread with butter, ketchup or brown sauce



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


  • 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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Nutritional Information

  • Kcals 302
  • Fat 17.4g
  • Saturates 8.9g
  • Carbs 21.8g
  • Sugars 2.5g
  • Fibre 1.1g
  • Protein 14g
  • Salt 1.4g