From the outside, these breakfast muffins just look like regular cheese muffins, but slice one in half and you’ll see the surprise inside! These muffins with eggs are not hard to make and are a complete breakfast in one package.
From the outside, these look like ordinary breakfast muffins, but break one open and you’ll find a whole egg inside. The egg is wrapped in a cheesy biscuit-like batter and you can add other ingredients to the batter like ham or bacon. I love that these muffins with eggs are a whole breakfast rolled into one neat little package.
- These breakfast muffins start with a simple muffin batter that reminds me a lot of cheese biscuits. The egg is wrapped in the batter and when baked, the muffins puff up and look like plain cheese muffins, but when you slice the muffin in half you see the cooked whole egg inside.
- You only need one bowl for the batter and a handful of ingredients like flour, baking soda, vegetable oil, and just a little bit of sugar for a touch of sweetness.
- Once the batter is mixed, fold in the shredded cheddar cheese and chopped bacon or ham.
- The batter will be sticky, but this actually makes it easier to coat the cooked egg in the batter before the muffins are baked.
Eggs for Breakfast Muffins
- The eggs need to be precooked before you coat them in the batter. I recommend soft-boiling them first.
- A soft-boiled egg is one that has been boiled long enough to cook the white, but the yolk is still runny. You want to use soft boiled eggs because they will cook more in the oven. That way once the muffins are baked through the egg yolk inside is fully cooked but not overcooked.
- I like to use my egg timer* when I soft boiled eggs so they are perfectly cooked each time.
- Once the batter is made and your eggs are soft boiled you can assemble the muffins for the oven. All you have to do is spread the batter over the entire egg in a thin layer and place it in a prepare muffin pan.
- Bake the muffins at 400°F for 16 to 18 minutes or until the tops of the muffins are golden brown.
Reheating Breakfast Muffins
You can serve the breakfast muffins warm or you can make them ahead and keep them in the refrigerator as a grab and go breakfast.
I prefer them warm from the oven, but you can reheat them in the oven or a toaster oven.
We eat a lot of eggs for breakfast and I love trying out new ways to try them like with these breakfast muffins with eggs inside. If you’re looking for more egg recipes be sure to check out my Deep-Fried Eggs, Instant Pot Sous Vide Egg Bites, Bacon Egg McMuffin, and Omelet Muffins.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Breakfast Surprise Muffins
- 6 eggs cooked to soft boiled (I use this egg timer* to know when it's at soft boiled)
- 1 1/2 cups all-purpose flour
- 1 tbsp white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk + 1 tbsp milk
- 1/2 cup crisped bacon or ham chopped into tiny pieces
- 1 cup shredded cheddar cheese
- Preheat oven to 400°F. Line 6 muffin cavities in a 12-cup muffin pan with liners.
- Mix flour, sugar, salt and baking powder in a large bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be sticky. Fold/stir in cheese and bacon or ham.
- Take a handful of muffin batter and cover egg with it, spreading a thin layer across entire egg. Place into muffin mold. Repeat with remaining eggs and batter. Bake for approximately 16-18 minutes until golden brown.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.