Good Morning Muffins

Good morning muffins pack a whole breakfast into one handheld bite, with fluffy scrambled eggs, crispy bacon, and sharp cheddar folded into a tender batter. They are the answer to rushed weekday mornings when you still want something hot and filling. Bake a batch on Sunday and you are set for the week.

If you have ever wished breakfast came in a grab-and-go form, this is it. The batter comes together quickly, and the only slightly fussy step is cutting the shortening into the flour. A food processor or a simple fork handles that in minutes.

Pull the scrambled eggs off the heat while they are still soft, since they finish cooking inside the muffins.

Why You’ll Love These Good Morning Muffins

• Each savory muffin tastes like a full breakfast plate, eggs, bacon, and cheese all at once.
• The from-scratch batter bakes up soft and tender without any boxed mix.
• They reheat in seconds, so a hot breakfast is always close by.

Ingredient Notes

Here is a quick look at the key ingredients and why they matter; the exact measurements in the recipe card are listed below. Most of this is pantry and fridge staples you likely already have.

• Flour and baking powder: the base that gives these muffins their lift and tender crumb.
• Shortening: cut into the flour for a soft, biscuit-like texture.
• Eggs: scrambled soft so they stay moist after baking.
• Cheddar cheese: grate it fresh for the best melt and flavor.
• Cooked bacon: crumbled in for a salty, smoky crunch.

For equipment, you will need a muffin pan plus liners or a little grease so the muffins release cleanly. A pastry blender makes cutting in the shortening easy, but the tines of a fork work just as well.

How to Make Good Morning Muffins

Putting together these good morning muffins is a quick, two-bowl job. Here is the overview so the steps feel familiar before you begin.

1. Whisk the flour, baking powder, salt, and pepper, then cut in the shortening until it looks like small peas.
2. Scramble the eggs just until set and let them cool for 5 minutes.
3. Fold the eggs, cheese, bacon, and milk into the flour mixture, just until combined.
4. Scoop the batter to the edge of each muffin well.
5. Bake at 350 degrees for 50 minutes, until a toothpick comes out clean.

This recipe makes 12 muffins, and it doubles easily if you want to stock the freezer. You can prep the batter the night before and keep it chilled, then bake fresh in the morning for the best texture.

Storage Options

These savory muffins store well, which is half the reason to make them. Let them cool completely before packing them away so they do not get steamy.

1. Keep them in an airtight container in the fridge for up to 4 days.
2. Freeze wrapped muffins for up to 2 months.
3. Reheat in the microwave for about 30 seconds, or warm in the oven until heated through.

For another make-ahead breakfast that feeds a crowd, take a look at these baked eggs with a southwestern kick.

Variations & Substitutions

These breakfast muffins welcome whatever you like in your morning eggs. Use these ideas as a starting point and make them yours.

1. Swap the bacon for cooked sausage, ham, or diced Canadian bacon.
2. Use pepper jack or Swiss in place of cheddar for a different flavor.
3. Fold in sauteed peppers, onions, or spinach for a veggie boost.
4. Use butter in place of shortening if that is what you keep on hand.

What to Serve with Good Morning Muffins

Since these good morning muffins are a full breakfast on their own, a few simple sides round things out. Keep it light and fresh to balance the savory bite.

1. A bowl of fresh fruit or berries.
2. A cup of hot coffee or a glass of orange juice.
3. A simple green smoothie for busy mornings.
4. A dollop of salsa or hot sauce for dunking.

Want to keep baking once these cool? These layered whiskey pecan cookies make a fun treat for later in the day.

A few common questions come up with these muffins, so here are quick answers before you preheat the oven.

Once you have a batch of these in the fridge, busy mornings get a whole lot easier. Warm one up, grab your coffee, and head out the door with a real breakfast in hand. They might just become your new weekday habit.

A Beautiful Bite

Good Morning Muffins

4.75 from 8 votes

All of your favorite breakfast foods packed into a muffin. The perfect breakfast for families on the go.

Prep:20 minutes mins

Cook:50 minutes mins

Total:1 hour hr 10 minutes mins

Servings:12 muffin

Author:A Beautiful Bite

Print

Rate Pin

Save this recipe

Enter your email and I’ll send this recipe straight to your inbox.

Email address

Email me this recipe

Website

Ingredients  

1x2x3x

• ▢ 2 cups flour
• ▢ 1 Tbsp baking powder
• ▢ 1 tsp salt
• ▢ Fresh ground black pepper to taste
• ▢ ⅓ cup shortening
• ▢ 8 eggs
• ▢ 4 oz cheddar cheese fresh grated
• ▢ 6 strips cooked bacon crumbled
• ▢ 1⅔ cup milk

Instructions 

• Preheat oven to 350º. Grease muffin pan or line pan with muffin cups.
• In a large mixing bowl combine flour, baking powder, salt and fresh ground black pepper. Using a pastry blender or the tines of a fork, cut shortening into flour mixture until shortening/flour mixture resembles small peas. Set aside.
• In a large skillet, cook scrambled eggs just until set. Do not over cook as they will continue cooking when you bake the muffins. Allow eggs to cool for five minutes.
• Add cooked eggs, cheese and bacon to flour mixture. Add milk and fold ingredients together just until incorporated. Do not over mix.
• Scoop into muffin cups right to the edge of muffin well. Bake at 350º for 50 minutes or until a tooth pick inserted comes out clean. Makes one dozen muffins.

Nutrition

Serving: 1muffinCalories: 188kcalCarbohydrates: 18gProtein: 10gFat: 8.3gSaturated Fat: 3.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.6gCholesterol: 125mgSodium: 479mgPotassium: 121mgFiber: 0.6gSugar: 1.2gVitamin A: 14400IUCalcium: 1710mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment!