March 8th, 2012

Scrambled Egg Sliders on Bacon and Cheddar Muffins

I love breakfast food.  I’ve been intrigued by egg sliders, but wasn’t a big fan of corn muffins which most included.   However I knew my family would go crazy over a bacon and cheddar muffin, so I created my own version with a sour cream muffin filled with cheddar and bacon.  I can now say I’m the most popular mom around ~at least for the day {smile}.  If I do say so myself, these muffins are so good – just enough bacon and cheddar with a slight hint of maple syrup.  My family loves them with or without the eggs! Try them for a brunch or special treat for your family – then you can wear the “most popular mom” crown for the day!

Bacon and Cheddar Muffins


2 cups plus 2 tablespoons flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 tablespoon maple syrup

3/4 cup sour cream

1 cup cheddar cheese

3/4 cup bacon pieces (2.8 oz package real bacon pieces, or cook your own)

8 eggs for sliders


Preheat oven to 375 degrees.  In a bowl mix flour, soda and salt – set aside. In mixing bowl, cream together the butter and sugar, beat in the eggs one at a time.  Add maple syrup and sour cream.  Stir in flour mixture until combined.  Fold in cheese and bacon pieces. Divide the batter into 12 greased muffin cups (batter is thick).  Bake for 25-30 minutes or until just golden brown.  Remove from oven to a wire rack.

Scrambled Egg Sliders

When muffins come out of the oven, scramble eggs with a little salt and pepper. Cut the tops off the muffins and spoon eggs onto bottom half.  Replace muffin top and serve.


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12 Responses to “Scrambled Egg Sliders on Bacon and Cheddar Muffins”

  1. These sound perfect for our busy Sunday mornings when we are trying to get out the door to church on time. I will be trying them very, very soon.

  2. Oh my, don’t those look good!

  3. CONGRATULATIONS!!! Your recipe is being featured on Today’s Menu Round Up.
    Please go grab a “featured ” button.
    Thank you for sharing your recipe with us at Cast Party Wednesday.

  4. These look AMAZING!!!!! I love good breakfasts, and these just look out-of-this-world-delicious!!!

  5. I just finished making these! I love them! I made them using gluten free baking flour, and I used honey instead of maple syrup cause I was out. They baked up beautifully and taste wonderful! I will be featuring them this week on my blog as well!

  6. We had these the other day and they were delicious!!! We loved them! I will definitely be making these again and again and again. 🙂

  7. Cassandra – thanks for the feedback – glad to know they were a hit at your house!! Thanks for following Caramelpotatoes!

  8. […] Scrambled Egg Sliders on Bacon & Cheddar Muffins by Caramel Potatoes; Leprechaun Juice by Miss Organic’s Kitchen […]

  9. These look so good! What a yummy idea!

  10. These are delicious! My boyfriend and I love them but I was wondering what I would need to change to make them in a mini muffin pan. Just shorten the cook time?

  11. Can you please clarify the temperature? The recipe says 275 and it wasn’t close to being ready on that temp.

  12. You are so right Angie – pardon the typo. It should be 375 and I have made the correction. Thanks!


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