Surprise Breakfast Muffins

Time to Cook: 
20 min
Time to Prepare: 
15 min
Number of Servings: 
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If you're looking for a filling, hot breakfast you can eat on the run, these muffins have gotcha covered. A tender buttermilk base flecked with salty bacon, cheddar and green onions hold a special suprise in the middle-a whole egg! Whip up a batch in the morning for the teenagers and the younguns with hollow legs, and they'll be covered until lunch time.

These muffins have a surprise egg hidden inside!


1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup + 2 Tbsp buttermilk

5 tsp plain, full fat yogurt (or full fat sour cream)

1 egg

2 Tbsp butter, melted

4 slices of bacon, cooked and crumbled

2 green onion, sliced finely

1 cup of shredded sharp Cheddar cheese

non stick oil spray

4 eggs (large will work, but medium eggs may be better size wise)



1. Turn on the oven to 350 F and spray a large muffin tin with non stick spray. A standard muffin tin won't work here, you need the extra large size since the egg willl take up a lot of room.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In another bowl, whisk together the buttermilk, 1 egg, melted butter, and yogurt.

4. Pour the buttermilk mixture into the flour mixture and stir until just blended. Try not to overmix. It's not a very wet dough so don't worry if it seems a bit dry. Fold in the bacon, green onions, and cheese.

5. Spoon out 3 Tbsp of the batter per muffin cup. Using moistened fingers, spread the batter in the bottom and a bit up the sides of the muffin cup. You want to be able to crack an egg in there, and nestle it in. Bang the muffin tin on the counter to get any air pockets out.

6. Crack an egg into a dish and slip it over top of the prepared batter in a muffin cup. Continue with each muffin cup until you've used all your eggs.

7. Very gently spoon the rest of the batter over the raw eggs in the muffin cups. You will use about 4 tbsp per muffin. I recommend placing 1 tbsp on either side of the yolk, and then the other 2 tbsp in the opposite sides that are left. Using your fingers, gently pinch a little of the batter together to completely cover the raw yolks.

8. Bake in the center of your oven for about 20-22 minutes, until they are rise and slightly golden on top. They should spring back when touched and not be squishy.

9. Remove from the oven and let sit to cool for about 5 minutes before you run a knife around the edges and loosen them from the muffin tin.

10. Enjoy warm! These are best the day you make them, but also keep in the fridge for a day or two. Don't freeze them as the egg would go rubbery.

Adapted from Recipe Tin Eats