If you’re searching for a light, healthy, low-calorie, breakfast to start your day then guess what?! You’ve taken a terribly wrong turn and ended up on this page… 🙂 I have so lovingly named these breakfast muffins “breakfast boulders” for a reason. They’re dense, they’re indulgent, they’re warm and cheesy and full of bacon and they’re NOT a low-calorie breakfast option!
If you’re scouring food blogs for healthy breakfast options you can always head on over to my Cheddar Bay Egg Fluffs! They offer very similar flavors to these breakfast boulders but are much, MUCH lower in calories.
If you’re on a diet and should be eating a low-calorie, healthy breakfast….and yet you’re still reading this recipe……I feel ya; the struggle is real. Have no fear, though! While these breakfast boulders pack over 500 calories per muffin, that doesn’t mean you can’t still enjoy them! They’re incredibly filling so you could have half a muffin and serve it with a side of fruit and still be around 250 calories for breakfast! I wouldn’t make it a weekly routine but hey, we all crave some indulgence every once in awhile so no one is here to judge you!
If you’re looking to take a break from calorie counting and treat yoself for breakfast this week, then these babies are your savory soul mates!
So let’s fry up some bacon, shred some cheese, pour ourselves a big glass of milk and dig into one of these flavorful boulder sized muffins!
BACON AND EGG BREAKFAST BOULDERS
I’m a sucker for eggs in any form. Scrambled, poached, over easy, hard boiled….as long as they’re not raw, I will eat them! So when I saw this recipe for a breakfast muffin with an egg that hard boils inside of it I was immediately sold.
Make sure you have a Texas Muffin Pan for this recipe, as a normal muffin tin will be too small for these massive muffins.
Start by preheating your oven to 350 degrees. Spray 4 of the Texas Muffin Pan holes with cooking spray and set aside.
In a large bowl, mix together 1 1/4 C flour, 1 tsp baking powder and 1/4 tsp baking soda.
In a separate bowl, mix together 1/2 C milk and 1/2 tsp white vinegar, 1/2 tsp salt, 5 tsp full fat sour cream, 2 Tbsp vegetable oil and 1 egg. Whisk well.
Pour wet ingredients into dry ingredient bowl and mix until just combined. Then fold in 1/2 C diced scallions, 1 C grated sharp cheddar cheese, and the 5 slices of cooked, crumbled bacon.
Add 1-2 Tbsp of batter to each of the 4 sprayed Texas Muffin Pan holes and spread to make sure it covers the bottom. Create a divot in the batter for your egg yolk then carefully crack one egg into each hole (you’re using the entire egg, not just the yolk!)
Top each muffin with remaining batter, being careful while spreading to prevent breaking the yolk. I used my fingers to kind of place the dough where I needed it because it was pretty sticky!
Side note: I totally misread the original recipe and put waaayyy too much batter on the bottom to start, which didn’t leave me with enough for the top. This made my yolks sit pretty high. The 1-2 Tbsp recommendation is what I would use in the future, basically just enough to cover the bottom of each muffin pan hole!
Brush the muffins with the 1 Tbsp of melted butter. Bake for 20-30 minutes, or until golden brown and yolk is hard when checked with a toothpick or knife.
Allow to cool for about 5 minutes then serve warm. Enjoy!
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- 5 eggs
- 1 1/4 C flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 C milk mixed with 1/2 tsp white vinegar
- 1/2 tsp salt
- 5 tsp sour cream (full fat)
- 2 Tbsp vegetable oil
- 5 slices of cooked, crumbled bacon
- 1/2 C diced scallions
- 1 C grated sharp cheddar cheese
- 1 Tbsp melted butter
- Preheat oven to 350 degrees.
- Spray 4 Texas Muffin Pan holes with cooking spray (**MUST use a Texas Muffin Pan, others will be too small!)
- In a large bowl, mix together flour, baking powder and baking soda.
- In a separate bowl, mix together milk and white vinegar mixture, salt, sour cream, vegetable oil and 1 egg. Whisk well.
- Pour wet ingredients into dry ingredient bowl and mix until just combined (don’t go overboard on the mixing here!)
- Fold in scallions, cheese and the cooked, crumbled bacon.
- Add 1-2 Tbsp of batter to each of the 4 sprayed Texas Muffin Pan holes and spread to make sure it covers the bottom.
- Create a divot in the batter for your egg yolk then carefully crack one egg into each hole (the entire egg, not just the yolk!)
- Cover with remaining batter, carefully spreading to prevent breaking the yolk.
- Brush the muffins with the melted butter.
- Bake for 20-30 minutes, or until golden brown and yolk is hard when checked with a toothpick or knife.
- Allow to cool for about 5 minutes then serve warm.
**Recipe adapted from Recipe Tin Eats
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!