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Bacon and Egg Breakfast Muffins

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8 eggs, divided
2½ cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup melted butter
½ cup sour cream
1 tablespoon real maple syrup
1 cup shredded cheddar cheese
1 cup cooked and chopped HORMEL® BLACK LABEL® Thick Cut Bacon
¼ cup chopped green onions
Hickory smoked salt for serving, if desired


  1. Place 6 eggs in a large pot and cover with water. Place pot over high heat. Bring to a boil, covered. As soon as it comes to a boil, turn off heat, keep covered, and let sit 4 minutes. Immediately drain and cool eggs in bowl of ice water. Gently crack the eggshells; let them sit in the ice water at least 15 minutes.

  2. Gently peel the eggs under cold running water.

  3. Heat oven to 400°F. Spray a 6-cup popover pan with non-stick cooking spray.

  4. In a large bowl, combine flour, baking powder, and salt.

  5. In a medium bowl, whisk together butter, remaining 2 eggs, sour cream, and maple syrup. Add to dry ingredients and stir until just combined. Fold in cheese, bacon and green onions.

  6. Add about 3 tablespoons of batter to the bottom of popover cups. Use your fingers to press batter up the sides. Place 1 soft-boiled egg into each one and then use your hands to cover each egg with more batter, making sure batter covers the entire side of the eggs.

  7. Bake 18 to 20 minutes, or until golden. Let cool 5 minutes in pan. Carefully remove from pan.

  8. Serve with hickory smoked salt, if desired.