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Bacon & Egg Breakfast Muffins |

Bacon & Egg Breakfast Muffins

  • Author: Serena Ball
  • Yield: 12 muffins 1x


Easy grab and go breakfasts are these Bacon Egg Breakfast Muffins! These sweet-savory muffins freeze deliciously – and then microwave in seconds.


  • 1 cup white whole wheat (or all-purpose) flour
  • 1/2 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1/4 cup applesauce
  • 1 1/2 tablespoon honey
  • 1/2 cup shredded Cheddar cheese (2 oz.)
  • 1/4 cup finely-chopped crisp-cooked bacon
  • 1/3 cup golden (or regular) raisins


  1. Preheat oven to 375°F.
  2. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
  3. Beat eggs, applesauce, honey in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley.
  4. Spoon evenly into 12 greased 3-inch muffin cups. Bake until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes.