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Self-Rising Bacon and Egg Muffins

Author: Sue Gray

Self-Rising Bacon and Egg Muffins Recipe

These tender muffins are a delicious and savory take-along breakfast, a tasty mid-morning snack, or a lovely partner for soup.

At a glance

12 muffins


Choose your measure:

  • 4 large eggs, hard boiled or scrambled
  • 1/2 pound (about 8 slices) bacon, cooked until crisp
  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1 cup sharp cheddar cheese, shredded or diced, divided (optional)
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large, raw egg


  1. Move an oven rack to the top third of the oven, and preheat the oven to 400°F. Grease a 12-cup muffin pan.
  2. Coarsely chop the hard boiled or scrambled eggs, and chop the bacon.
  3. In a medium-sized bowl, whisk together the flour, dry mustard, and black pepper. Toss in 3/4 cup of the cheese, the cooked egg, and the bacon.
  4. Whisk together the milk, oil, and egg.
  5. Whisk the liquids into the dry ingredients just until blended.
  6. Spoon into the prepared pan, dividing the batter evenly among the muffin cups and filling each one about 2/3 full.
  7. Sprinkle with the remaining cheese.
  8. Bake the muffins until they're lightly browned, about 20 to 25 minutes.
  9. Remove the muffins from the oven and allow them to rest for 5 minutes before turning them out of the pan and serving warm.
  10. Yield: 12 muffins.