Muffin with Egg Inside
Make this easy sweet or savory muffin with egg inside recipe for a good start to your morning.
by Hannah McClure
Y’all know I’m a fan of quick, easy, and on-the-go meals. My boys’ feet hit the floor, and we’re nonstop till bedtime. Slow starts seem to be a thing of the past here. Since they’re growing boys, I find the better I feed them to start the day, the less they want to eat nonstop all day. So, a muffin with egg inside for breakfast or brunch is a great starting point for fueling these boys.
You can cut corners and buy a store-bought sweet or savory muffin mix. Even some cheddar bay biscuits would be a yummy twist. But I’m going to share my more from-scratch version.
While I love a sweet treat to start my day, this is a savory recipe. I hope you and your family enjoy it the way we do.
Yield: 6 muffins
Ingredients
- 1-1/2 cups unbleached all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 ounces cooked chopped bacon
- 1 cup shredded cheddar jack cheese
- 1/2 cup green onion, chopped
- 2 cloves garlic minced
- 2/3 cup whole milk buttermilk
- 1/2 teaspoon sea salt
- 2/3 cup sour cream
- 3 tablespoons bacon grease, melted
- 1 egg plus 4 to 6 eggs for inside each muffin
- 3 tablespoons melted butter for brushing the muffin tops
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a muffin pan well. Cupcake liners aren’t ideal for these.
- In a medium mixing bowl, combine flour, baking powder, baking soda, and sea salt.
- In a small bowl, whisk together wet ingredients and minced garlic (hold melted butter till right before baking).
- Pour wet ingredients into dry ingredients and stir 8 to 10 times till almost all the flour is incorporated into the wet ingredients.
- Add the bacon, cheese, and green onions and stir about 4 to 5 more times. Be careful not to over-stir, as this can result in hard muffins.
- In each hole of your muffin tin, pour 1/4 cup batter. Reserve enough batter to top muffin once egg is added.
- Spoon a little groove into the muffin and crack an egg into the groove, being careful not to break the yolk. Do this to as many muffins as you wish to have an egg in.
- Divide the remaining batter evenly over your muffins, covering the egg the best you can. Keep in mind the muffins rise and often fill in around the egg.
- Brush the top of the muffins with melted butter.
- Bake for 25 mins or until golden brown.
- Remove from oven and allow to rest 5 minutes before removing onto a cooling rack.
These are best served warm and are great for breakfast, brunch, lunch, dinner, on-the-go, or at the table alongside good company and fresh-cut fruit. Enjoy!
Note: These are best made in a pan for large muffins. Photographed here is a regular-sized pan, and it overflows.
Hannah McClure is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens and seasonal hogs, and baking and cooking from scratch are a few things she enjoys in her homemaking. She’s always learning and always chasing her littles. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the April/May 2025 issue of Backyard Poultry and regularly vetted for accuracy.
