I love the combination of eggs and bacon, so imagine how much I enjoy the Bacon and Egg Muffins I’m about to present! Soft and tasty, perfect for any occasion, from summer days at the beach to Christmas holidays, and of course, Easter and all the other occasions where guests or family are welcome at the table. But what about a savory breakfast? Or an afternoon snack? You choose the occasion to serve these bacon muffins, but for now, let’s prepare them together!
When I first made this recipe a few years ago, I fell in love with it. Just a few quick and simple steps to prepare 12 bacon and egg muffins. You can serve these soft savory muffins as an appetizer or starter, they are perfect to kick off dinner with the family or when you have guests. Consider bringing them for a lunch at the beach or a picnic in the mountains or elsewhere. I often took them with me for lunch at the office during my previous work.
Before moving to the bacon and egg muffin recipe, here are some other recipes that feature bacon or eggs as the main ingredient. You’ll find stuffed tomatoes, eggs en cocotte, zucchini with bacon and eggs baked in the oven, the famous bacon and cheese muffins that I adore, and a savory tart with asparagus and bacon. In short, there’s something for everyone, you just need to pick which recipe to start with!
Below, right after the first photo, you’ll find the video recipe to make bacon and egg muffins with me, following each step to get it right!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 141.29 (Kcal)
- Carbohydrates 0.88 (g) of which sugars 0.58 (g)
- Proteins 9.34 (g)
- Fat 11.24 (g) of which saturated 5.02 (g)of which unsaturated 5.62 (g)
- Fibers 0.04 (g)
- Sodium 235.45 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bacon and Egg Muffins
- 6 eggs (room temperature)
- 7 oz sour cream
- 12 slices bacon (thinly sliced)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- to taste chives
Tools to Prepare Bacon and Egg Muffins
- 1 Bowl
- 1 Electric mixer
- 1 Ladle
- 1 Muffin pan
- 1 Oven
- 1 Spoon
Steps for the Bacon and Egg Muffin Recipe
The first thing to do to prepare the 12 bacon and egg muffins is to preheat the oven to 350°F using the static mode. Place the rack in the center of the oven where we will later place the muffin pan for baking.
Now take the bowl, with high sides, and the electric mixer. Break the 6 room temperature eggs, add a pinch of salt, and beat with the mixer to fluff the eggs.
Then add the sour cream all at once with the help of a spoon or spatula. Sprinkle with salt, pepper, and nutmeg, and beat again with the electric mixer. Set aside.
Now take the muffin pan and place a slice of bacon inside each mold, creating the edge for the muffins. I asked the butcher to slice the bacon not too thinly, as I was afraid it might tear during this step of the recipe.
Using a ladle, pour the egg and sour cream mixture into the molds. I added one ladle per mold, which was more than enough considering they will puff up during baking.
Sprinkle with nutmeg, pepper, and finally chives. Bake the bacon and egg muffins and let cook for at least 20 minutes. You’ll see that each muffin will start to puff up like muffins with flour and baking powder. Fantastic!!!
The bacon and egg muffins are finally ready to be served to our guests or our family. Perfect to enjoy hot or cold, ideal as an appetizer or snack, they remain soft and delicious and everyone will love them. Trust Marzia and Gianluca, who were my lunch guests the morning I made this recipe. I also prepared a video recipe for you to follow step by step to serve super tasty bacon and egg muffins!
All that’s left is to wish you a good appetite and remind you that I’ll be waiting for you every morning on my blog to share with you the Recipe of the Day! You can follow the social profiles of Le Ricette di Bea by clicking the links below. Every morning, I will share the Recipe of the Day in the group and on the Facebook fan page of Le Ricette di Bea!
Recipe Variations
You can add some baking powder, about half a packet and not vanilla-flavored, to create bacon muffins. However, I recommend also adding a few tablespoons of flour to achieve the perfect consistency and prevent them from deflating once out of the oven. Some time ago, I presented the Bacon and Cheese Muffin Recipe which is really tasty and very easy to make.
If you don’t like chives, you can replace them with parsley.
You can store the bacon and egg muffins in a cake container, after allowing them to cool completely. They will remain soft and delicious for at least two days.
