Breakfast on the Go muffins

Didi Dalaba


This recipe was my adoption of one of my favorite author's, Joanne Fluke book series.
I made her original recipe and it was very, very good, but I had to lighten it up a bit, okay, alot.

This is such a wholesome good for you recipe, that is absolutely delicious and satisfying!! You will be happy to give to your family!!

Hope you enjoy the variations as much as we do!!



★★★★★ 4 votes

30 Min
25 Min


  • 1 lb
    bacon, cooked (i used turkey in this picture)
  • 3 1/2 c
    all purpose flour
  • 1/3 c
  • 4 tsp
    baking powder
  • 1 tsp
  • 2 c
  • 2 large
  • 2 1/2 Tbsp
    unsalted butter melted
  • 1 pkg
    small to medium uncooked eggs (1 dozen)

How to Make Breakfast on the Go muffins


  1. Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside.

    Preheat your oven to 400F.

    In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside.

    In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
  2. Spray your muffin tins with non stick cooking spray. Fill each muffin tin with batter to measure halfway full. Take your bacon and make a little coral inside the muffin tin, this will be your fence and guide line.
  3. Gently break your egg ontop of the batter and INSIDE of the bacon. That is why it's important to use small to medium eggs.

    Using a tbls measure now, use the leftover batter to gently cover the egg. The batter will spread and puff, so just ensure the egg is covered.

    Bake for 22-25 till lightly golden. Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru. Store in an airtight container in the fridge... these don't last long, TRUST ME!!!


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