Gluten-Free Bacon, Egg and Cheese Muffins have all of the flavors of a big hearty breakfast packed into a muffin. They are super easy to make and are perfect for a grab and go breakfast.
I make a lot of muffins for my family for breakfast and for snacks. Most of the time I make sweet muffins like my Easy Gluten-Free Blueberry Banana Muffins.
Lately, I’ve been craving a bacon, egg and cheese biscuit. Biscuits can be a little time consuming for a busy morning, so I made these bacon, egg and cheese muffins instead.
They are super easy to make and the muffin batter is a one-bowl wonder!
Bacon, Egg and Cheese Muffins In A Few Easy Steps
These muffins are super easy to make, but they do take a little bit of prep work.
I always start my pot of water without the eggs. I only add the eggs once the water is boiling. I boil the eggs for 13 minutes and then immediately put them in ice water to cool down.
I also like to chop up the bacon before I fry it. I find it helps the bacon cook faster and you have a more uniformed crumbled bacon pieces also.
You will need to boil two eggs and cook your bacon before making the gluten-free muffin batter.
This gluten-free muffin batter is a one-bowl wonder. Combine all of the dry and wet ingredients in the bowl and mix it until it is fully combined and smooth. (photo 1)
Stir in the chopped bacon, hard-boiled eggs, green onions and shredded cheddar cheese into the gluten-free muffin batter. (photo 3)
Scoop the muffin batter into lined muffin pans. I like to use a greased ice cream scoop. It makes scooping the batter less messy and measures out a perfect amount of batter for the muffins. (photo 4)
I also saved a few of the chopped bacon pieces and sprinkled them on top of the muffins before I put them in the oven. (photo 5)
Bake the muffins for 25-30 minutes at 375° F. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done. (photo 6)
I like to cool my muffins on a cooling rack. (photo 7)
These muffins can be stored in an airtight container or frozen for later.
My family absolutely loved these bacon, egg and cheese muffins! They can be easily made ahead and frozen too.
These bacon, egg and cheese muffins have all of the flavors of a big hearty breakfast packed into a gluten-free muffin. Perfect for both busy mornings and brunch too!
Looking for more gluten-free muffin recipes?
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}
- Paleo Chocolate Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}
Gluten-Free Bacon, Egg and Cheese Muffins
Ingredients
- 2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free)
- 1/4 cup sugar
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (leave out if your flour already has it)
- 1 cup butter, melted (or olive oil)
- 2 eggs
- 1 cup buttermilk To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
- 1 cup bacon, chopped
- 1 cup cheddar cheese, shredded
- 2 hard-boiled eggs, chopped
- 1 green onion, diced
Instructions
- Preheat oven to 375° F.
- Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator.
- I like to cut the bacon into small pieces before I fry it. In a large pan cook the bacon until crispy. Remove the bacon from the pan and place on a paper-towel-lined plate.
- In a large bowl add the gluten-free flour, sugar, xanthan gum (leave out if your flour already has it), baking powder, baking soda, and salt. Give it a good whisk/stir to combine the ingredients.
- Add the eggs to the dry ingredients and mix until fully combined.
- Add the melted butter and buttermilk to the muffin batter and mix until fully combined. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
- Chop the green onions and the hard-boiled eggs. I like to use a hard-boiled egg slicer. I cut the egg both ways to get an easily chopped egg. Start by adding the egg vertical and slice and then turn it horizontal and slice. A perfectly chopped egg every time.
- Add the chopped bacon, chopped green onions, chopped hard-boiled eggs and shredded cheddar cheese to the muffin batter. Stir to fully mix the bacon, egg, and cheese into the muffin batter. (I saved a few of the chopped bacon pieces to sprinkle on top of the muffin batter.)
- Scoop batter into lined muffin pans. (I like to use a greased ice cream scoop.) I sprinkled a chopped bacon on top of the muffin batter. (optional)
- Bake for 25-30 minutes. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done.
- Enjoy! These muffins can be kept in an airtight container or frozen for later.
Susan says
These are delicious! I didn’t have any bacon so I took a chance and used fresh sausage instead. Really, really good. Thanks for another great recipe Audrey. It’s a keeper!
Audrey says
Thank you so much for the 5-star recipe review Susan! I am so happy that you enjoyed the muffins. It’;s great to hear that the sausage worked in the recipe as well. I am going to have to try it with sausage next time I make it. You are so welcome, I love sharing what I make for my family. Thank you again!
pickeyeatingmommy says
what do you do with the cup of melted butter?
Audrey says
Hi. You add the melted butter when you add the buttermilk. Thanks for catching that. I hope you enjoy the muffins!????