Breakfast muffins aren’t your average grab-and-go snack—they’re a hearty, flavor-packed way to start the day. Imagine a golden muffin with a surprise egg tucked inside, rich with melty cheddar, savory ground beef, and a hint of green onion. These muffins are not only satisfying but also practical: portable, make-ahead friendly, and perfect for mornings when you need real fuel. If you’ve been searching for a breakfast that balances indulgence with convenience, these breakfast muffins deliver in every bite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Simple steps and everyday ingredients make these muffins achievable, even on busy mornings.
- All-in-One Breakfast: Protein, dairy, and carbs baked together for a filling, portable meal.
- Family-Friendly: Kids and adults alike love the gooey cheese and surprise egg center.
- Better Than Ordinary Muffins: Unlike typical savory muffins, these are packed with layers of texture—crisp edges, fluffy batter, melty cheese, and a soft egg yolk.
- Perfect Anytime: Meal prep on Sunday, serve at brunch, or grab one before work—they fit every occasion.
These muffins stand out because they go beyond “savory muffins”—they feel like a full breakfast tucked neatly into one handheld portion.
Ingredients Needed
Flavor Base
- 150 g (5 oz) lean ground beef, finely chopped
- 1 cup green onion (about 2 stems), thinly sliced
- 1 cup (100 g) shredded cheddar cheese, or your favorite melt-friendly cheese
Dry Ingredients
- 1 ½ cups (225 g) all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda (bicarbonate of soda)
Wet Ingredients
- ⅔ cup (165 ml) milk (whole or low-fat)
- ½ tsp white vinegar (helps activate the leavening agents)
- ½ tsp salt
- ⅔ cup sour cream or plain full-fat yogurt
- 3 tbsp neutral vegetable oil (like sunflower or canola)
- 1 large egg
For Muffins
- 4 large eggs (for the center of each muffin)
- 2 tbsp melted butter (for brushing before baking)
How to Make Breakfast Muffins
- Preheat & Prepare: Heat oven to 180°C / 350°F. Grease or butter 4 large (Texas-sized) muffin tin cups generously so nothing sticks.
- Cook the Beef: Warm a nonstick pan over medium-high heat. Add ground beef and sauté until lightly browned. Drain on a paper towel to remove excess fat—this keeps the muffins from becoming greasy.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda. This ensures the leavening is evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk milk, vinegar, salt, sour cream, oil, and 1 egg until smooth. The vinegar slightly curdles the milk, helping the muffins rise better.
- Make the Batter: Gently fold the wet mixture into the dry ingredients. Stir only until the flour is almost incorporated—about 8 stirs. Overmixing can make muffins dense.
- Add Flavor Boosts: Fold in green onion, cooked beef, and cheese with just a few quick stirs. Keep the batter lumpy for the best texture.
- Assemble Muffins: Spoon about ¼ cup batter into each muffin cup. Use the back of the spoon to create a small well in the center. Crack an egg into each well. Carefully dollop the remaining batter around and over each egg, sealing it inside.
- Bake: Brush the tops with melted butter. Bake for 25 minutes, or until muffins are golden brown and slightly firm to the touch.
- Cool Slightly & Serve: Let muffins rest in the pan for 5 minutes before transferring to a rack. This helps the eggs set inside. Best enjoyed warm!
Serving and Storage Tips
- Serve: Pair with fresh fruit, a side of greens, or a cup of coffee for a complete breakfast. For brunch, serve on a platter with salsa, hot sauce, or avocado slices.
- Storage: Keep cooled muffins in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 160°C / 325°F for 8–10 minutes, or microwave for 30 seconds (though the oven keeps the texture better).
- Freezing: Wrap individually and freeze for up to 1 month. Reheat from frozen in the oven until heated through.
Helpful Notes
- Cheese Swap: Try mozzarella, pepper jack, or gouda for a twist.
- Protein Boost: Substitute turkey or chicken for the beef, or even mix in chopped bacon.
- Spice It Up: Add chili flakes or a pinch of smoked paprika to the batter.
- Perfect Eggs: If you like runnier yolks, shorten the bake time by 2–3 minutes.
Breakfast Muffins with Egg, Beef & Cheddar
Ingredients
Method
- Preheat oven to 180°C / 350°F. Grease or butter 4 large muffin tin cups generously.
- Cook ground beef in a nonstick pan over medium-high heat until lightly browned. Drain on paper towels.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, whisk milk, vinegar, salt, sour cream, oil, and 1 egg until smooth.
- Fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Fold in green onion, cooked beef, and cheddar cheese with a few quick stirs.
- Spoon 1/4 cup batter into each muffin cup. Create a small well and crack an egg into each. Cover with remaining batter to seal.
- Brush tops with melted butter. Bake for 25 minutes, until golden brown and slightly firm.
- Cool for 5 minutes before transferring to a rack. Serve warm.
Notes
Conclusion
These breakfast muffins are the ultimate answer to busy mornings—hearty, flavorful, and portable. With a surprise egg in the center, every bite feels satisfying and indulgent. Whether you meal prep them ahead or serve them fresh out of the oven, they’re bound to become a household favorite.
If you try this recipe, let us know in the comments! Did you stick with ground beef, or try a fun variation? ⭐ Leave a rating and share your creation on Pinterest or Facebook so others can enjoy it too
Frequently Asked Questions (FAQ)
Can I use a different meat?
Yes! Ground turkey, chicken, or even crumbled sausage work beautifully in place of beef.
How do I make these muffins gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Avoid almond or coconut flour, which won’t give the same rise.
Can I make these ahead of time?
Absolutely. Bake, cool, and refrigerate. They reheat well and still taste freshly made.
Are these freezer-friendly?
Yes. Freeze individually wrapped muffins for up to 1 month. Reheat in the oven for the best texture.
Why are my muffins dense?
Most often, this happens from overmixing the batter. Stir gently and stop once the flour streaks are gone.