Grab-and-Go Breakfast Muffins

Running out of breakfast ideas? If you are, here’s a grab-and-go breakfast muffin recipe for you! We already made these muffins several times, and they are always a hit, even with the kids. It is moist, delicious, and filling! I love that it is packed with butter, sour cream, bacon, cheese, green onion, and egg, making this snack flavorful. When you slice it in half or just take a bite, you can see the egg in the center.

RELATED: Freezer-Friendly Breakfast Burrito

These grab-and-go breakfast muffins by Tasty are super easy to make, and they are perfect for busy days. You can even make them ahead, so you can just grab one whenever you are feeling hungry. They are also customizable, so you can add more toppings if you want to.

For more quick and easy breakfast recipes, check these out: One-Pan Breakfast Skillet Recipe, Bacon and Egg Breakfast Muffins, Hashbrown Breakfast Casserole with Sausage

Easy Grab-and-Go Breakfast Muffins Ingredients

• 3 cups of flour
• 1 tablespoon of sugar
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 7 eggs
• 1 1/4 cups of buttermilk
• 3 tablespoons of butter (melted)
• 1 cup of sour cream
• 1 cup of bacon (cooked and chopped)
• 1 cup of green onion (chopped)
• 1 1/2 cups of cheddar cheese (shredded, divided)

How to Make Grab-and-Go Breakfast Muffins

Step 1:

Start by preheating your oven to 350F and greasing a 6 cup large muffin tin.

Step 2:

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk until well combined. Set aside.

Step 3:

In a medium mixing bowl, add 1 egg, buttermilk, melted butter, and sour cream. Whisk until well combined.

Step 4:

Fold in the wet ingredients, cooked bacon, green onion, and 1 1/4 cup of the cheddar cheese to the dry ingredients until just incorporated.

Step 5:

Using an ice cream scoop, fill each cup of the prepared large muffin tin with one large scoop. Create a well in each of the scoops using a spoon, pressing the batter up against the side of the pan. Be sure it is deep enough to hold an egg.

Step 6:

Crack an egg into each of the wells you made. Using two spoons, drop small scoops of the batter to cover the egg. Be sure not to apply too much pressure while dropping above the yolk.

Step 7:

Sprinkle the remaining cheese on top of each muffin.

Step 8:

Place inside the preheated oven and bake for 25 to 30 minutes. Once done baking, remove them from the oven and let them set for 5 minutes before removing from the pan.

Step 9:

Serve warm. Store leftovers them in the refrigerator.

Grab-and-Go Breakfast Muffins