04
Apr 12The MacGuffin Muffin
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Also, I feel I should note that the Measurebot is an actual thing (that I have nothing to do with other than the fact that I own one.) I got it as a gift for Christmas last year and you can buy them on Thinkgeek.
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Who can apply for a loan Payday loans UK Both the applications are very alike
April 4th, 2012 at 6:44 am
thank man i will try it as soon as i clean the drool from my keyboard XD
April 4th, 2012 at 6:50 am
These look delicious. :3
April 4th, 2012 at 7:56 am
IT’S SO BEAUTIFLAA.
April 4th, 2012 at 7:59 am
Hah! Very clever. Though a bit more quiche than muffin, that’s still a quick, easy, hot breakfast with tons of flavor and style. Well done, my good fellow.
April 4th, 2012 at 8:32 am
I have all of the things for this! To the oven!
April 4th, 2012 at 8:51 am
Good more fun ways to cook better people.
April 4th, 2012 at 8:52 am
You sir, are my new hero of the cooking world. Relatively easy recipies with a twist of absolute side-splitting humor! Thank you! You put food network to shame. (Other than Alton Brown)
April 4th, 2012 at 9:09 am
I don’t care what you call it or anything else, that looks delicious. Making them this weekend when I go home
Thank you so much, keep the awesome recipes a-comin’!!
April 4th, 2012 at 9:17 am
Only the penitent man shall eat the muffin,
A penitent man kneels before the muffin.
Good looking muffins bro, can’t wait to bake em.
April 4th, 2012 at 10:03 am
Holy balls. That looks like heaven in a muffin pan.
April 4th, 2012 at 10:13 am
Muffin, quiche, tomato, potato who cares as long as it tastes as good as it looks? I’m definitely going to try the recipe out this weekend.
April 4th, 2012 at 10:36 am
This looks like something that will go well with a bloody mary, or, more likely, 6 bloody marys.
April 4th, 2012 at 11:01 am
i love you so much
April 4th, 2012 at 11:53 am
Just wondering, does the use of a glass instead of a rolling pin have any specific differences? I know it’ll hurt mine as all of our glasses have straight edges at 45 degree angles.
April 4th, 2012 at 12:41 pm
There is always some clown correcting some part or name of these recipes. I wonder what world they live in where they think everything they think and do is the only way allowed?
Great recipe for MUFFINS, Tyler. Fuck a quiche.
April 4th, 2012 at 1:09 pm
One question: is the tin you’re using a normal-sized muffin tin, or a large one?
April 4th, 2012 at 3:27 pm
<3
April 4th, 2012 at 4:20 pm
I’m very confused as to the tinned biscuits. Those are nothing like biscuits. What are they in English?
April 4th, 2012 at 4:25 pm
Saw this and had to make them tonight. Lactose intolerant wife is complaining that they’re a bit dry, but I think it’s the biscuits she bought. I think they’re great!
April 4th, 2012 at 4:31 pm
I make these, except as im such a lazy cook, I usually leave out the ‘muffin’ part xD
I wait till the bacon is slightly cool and mold it around the muffin tin, then crack an egg in (whisking is too much trouble) and top with cheese, chives, bread crumbs (whatever’s in really) perfect for brunch!
April 4th, 2012 at 5:29 pm
On my list to do next week! Thanks!
April 4th, 2012 at 6:55 pm
The inclusion of the steam logo in the Measurebot’s shrapnel explosion made me guffaw
April 4th, 2012 at 7:05 pm
Looks like you snuck in the Steam symbol in the Measurebot explosion?
April 4th, 2012 at 8:17 pm
Awesome idea…just had them for dinner…is that wrong? p.s. they taste awesome with jalapenos diced in!
April 4th, 2012 at 9:50 pm
Seems like the bacon would be overcooked when you cook it twice like that… maybe cook halfway in the oven first, and then the rest in the muffin?
April 4th, 2012 at 10:39 pm
Any recommendations for reheating them? I am but a poor college student, but I do have a microwave and an oven. I don’t really have the time in the morning to make these, and since I’d be the only one eating them I’d have to make do with reheating them.
April 5th, 2012 at 7:37 am
What are canned biscuits? The rest of the world doesn’t have this strange food substance. Is it like bread dough or pastry?
April 5th, 2012 at 9:18 am
Khosan: Use them to gain favor with teachers, fellow classmates, hot chicks, and archeology professors.
Katie: I’d say these are, how you British say, puddings? Like a Yorkshire pudding, except I’ve only seen pictures so I can’t compare the taste. Fluffy morning bread rolls.
April 5th, 2012 at 6:31 pm
Fantastic!
April 6th, 2012 at 7:40 am
I would recommend reducing the bake time for the bacon, 400 degrees for only 20 minutes left mine a little on the crispy side. Since it’s going back in the oven, next time I’m going to put it in for 12-15 minutes so it’s not too charred.
April 6th, 2012 at 11:00 am
Just made the muffins. Couple of tips:
1. Yes, that is a large muffin tin. Mine is normal, and wouldn’t fit 1 egg per, I had to scramble 4 and divide between. They still overflowed, because…
2. These rise, in an EPIC fashion. Perhaps double in size. Do not fill to the top!!! (And you might want a cookie sheet underneath for spillover.)
3. Measurebot does not lie. Prepare your nostrils, for it is nigh impossible to resist pulling these from the oven early and basking in the smell.
April 6th, 2012 at 9:24 pm
Dammit, I need to get my oven fixed to try this, the bacon itselft says it all. I know you used Grands on this but what about bisquit mix? Do you know if that works well or should I just stick with what you know?
April 7th, 2012 at 2:06 am
As always I really enjoyed your work on this post! Oh, and these muffins look DELICIOUS!
April 7th, 2012 at 9:54 am
I just made these and I think it’d be a good thing to let people know that its tough to fit these in the “standard” size muffin pans; it’d be best to use the bigger ones because I couldn’t get a whole egg and all the goodies into them with the small/standard sized muffin pan.
April 7th, 2012 at 11:20 am
Just made these. Delicious but just a bit too much biscuit to eggs to meat ratio.I think my muffin tin is smaller than yours. Spilled it over the top. Soooooo good though. This website is awesome, I’ve done the 2am chili and the teriyaki burgers which I have dubbed the Samurai teriyaki burgers for the little guy in the comic! Please post more recipes!
April 7th, 2012 at 4:17 pm
To those asking about the biscuits in the US that’s what we call an unsweetened quick bread. What you would call a scone. (Which is something different in the US ha ha.) In the US what you would call a biscuit we would call a cookie.
Food names are confusing.
April 7th, 2012 at 6:53 pm
It’s not really the “Steam logo”, it’s just a robot part, which the logo for the company Steam just happens to be.
Let’s not over-analyze here people–
Oh. Wait.
April 8th, 2012 at 8:11 am
THANK YOU to Sarah (April 7th @ 4.17pm) for clarifying about the biscuit part.
I live in New Zealand. And I had no idea what Ty meant by ‘biscuit’ haha.
April 10th, 2012 at 3:45 pm
What’s in a canned biscuit? Can I make it by hand, or is it shortcrust pastry?
April 11th, 2012 at 7:49 am
you had me at “Get that bacon bakin’”.
April 11th, 2012 at 10:30 pm
Love this! More recipes please!! Your recipes are the only way I know how to cook!
April 11th, 2012 at 10:43 pm
Additionally, a MacGuffin generally turns out to be relatively unimportant to the resolution of the plot. See: almost any Hitchcock film
April 17th, 2012 at 7:51 am
Awesome at its best! I love muffins, but these are THE BOMB. Seriously man, keep the greatness flowing!
April 19th, 2012 at 12:14 am
Hey… I need an oven that rotates my food!!
April 20th, 2012 at 12:06 pm
For whoever asked, no, you don’t have to use canned biscuits to make these, you can use whatever method of making biscuit dough you wish for the base. Canned biscuits just make the whole thing faster and easier. I might have to try these, and add a dollop of strawberry jam between the egg and the bacon. I’ve always loved biscuit sandwiches with jam on them.
April 21st, 2012 at 7:45 pm
Made these and used filo dough instead of canned biscuits(store I went to didn’t have the canned stuff). It actually went better than expected, and was very light and tasty!
April 21st, 2012 at 10:38 pm
Made it with a regular muffin tin. Got the layered biscuits and peeled them in half for each muffin. 4 eggs. Amazing. I’ve read all the recipes, but this is the first I’ve made. Trust me when I say tomorrow will be busy because now i’m going to have to make all the rest. Thanks for showing us your humor and genius.
April 22nd, 2012 at 11:22 am
Hey man, I’ve been enjoying your comic recipes for a while now (keep up the good work!) and was wondering if you were open to future suggestions? I noticed that most of your recipes tend to be easy enough, and I think a comic on making beer would be pretty kick ass. I’ve been doing it for a while, and it’s really as easy as buying some extract and grains, waiting for it to steep, then boil (add hops). Cool it down, add yeast and wait. It’s probably the laziest thing I’ve ever put on a stove. Anyways, looking forward to your next comic.
April 22nd, 2012 at 1:13 pm
To clear up the biscuit confusion here is the Wiki article on it. https://en.wikipedia.org/wiki/Biscuit
Canned/Tinned biscuits were developed from the the southern Buttermilk biscuit which is similar to the English scone. In the US, scones are often sweetened, not sure about England. Biscuits in the US generally are not sweet.
April 25th, 2012 at 9:34 am
These are amazing! I had made something similar using a slice of bread instead, but the biscuit dough is MUCH better. I didn’t scramble my eggs, I simply crack the egg directly over the bacon/cheese. Yoke came out nice and gelatinous
April 26th, 2012 at 8:50 am
OKay, thats it…wife me >.<
April 27th, 2012 at 8:58 pm
Oh man, I heart you. The graphic designer in me competes with the foodie in me for who hearts you more. P.S. Graphic designer Cherry always loses…. she lazy.
May 2nd, 2012 at 12:13 pm
That’s totally the Steam logo…I think we just need to be on the look out for “McGffnMffn” in the counterstrike servers! lol
Cooked these up two weeks ago, my roommates STILL cry every day because we ate them all in one sitting. But I intend to make more…TODAY!
Thanks again for such an Epicly awesome recipe. Very guud stuffz!
May 4th, 2012 at 9:19 pm
Made these a few days ago and they were legen..wait for it…DARY! So delicious and super easy.
One small problem I did have was the egg cooking out of the muffin pan. I’m not quite sure about how to measure for next time. I guess trial and error will have to work for now.
May 6th, 2012 at 12:07 pm
Do u have a cook book? I want to give it as a gift to all my friends!!
May 6th, 2012 at 7:19 pm
made these tonight and hubby loved them. Learned not to use a cupcake tin (so I’m going out to get a large muffin tin tomorrow) because I had egg all over the bottom of the oven, and reduce the baking time to about 15 for the biscuit to not dry out. I pan fried the bacon first to crispy and the baking time did not overcook it. Crisp and delish! Hubby covered his in syrup to give the biscuit some moisture. Will definitely be making this often!
May 13th, 2012 at 11:17 am
husband and son are making these for me this mother’s day morning…..I am smelling the bacon now! Thank you for making my mother’s day go so smooth!
May 16th, 2012 at 2:07 pm
you make me miss Asheville bro
May 17th, 2012 at 8:41 pm
Me and my fellow culinary students seriously enjoy your site! I made these for my husband and I have some tips and notes for people too.
1. I used Grands Harvest Wheat reduced fat biscuits. I also used maple bacon. This made it sweeter.
2. It’s true that you need a large muffin tin. I ended up having burnt eggs all over the bottom of my oven.
3. Cook the bacon a little on the crispy side (as suggested). It allows for it to crumble easier. It won’t burn in the oven and you need the crunch of the bacon for some textural difference.
4. If you use a smaller muffin tin, make sure that your egg to biscuit ratio is not too far off… I ended up with finished biscuits and uncooked eggs in the middle.
Also, yes — these are considered quiches. Not muffins. But they’re really good regardless.
Oh, for those interested: You can make these ahead of time, let them cool down, wrap them individually, and freeze them. You can nuke em in the microwave for about a minute or minute and a half. Just sayin’.
May 18th, 2012 at 2:51 pm
You are AWESOME!!!! Let me know when your book comes out! I NEED ONE STAT!!!!
May 21st, 2012 at 4:22 pm
I’m trying this recipe as I type! My bacon did get burnt, though
Maybe it’s because I tried turkey bacon? Either way, either way. I always have an extra supply of bacon 
May 22nd, 2012 at 8:43 pm
We’ve made these twice now, and they’ve been fantastic both times. BF made biscuit dough and used mini souffle ramekins;filled them with Egg Beaters, shredded cheeses of choice(and bacon and pepperoni for BF),and baked for 35-ish minutes. Biscuit crust and filling equally cooked, and delicious. And Khosan?- wrap them in waxed paper once they’re cooled, and they reheat in the microwave nicely; tested out first at home, then on a road trip. Thanks,Tyler- these muffins will sustain us through the long weekends ahead.
May 25th, 2012 at 11:33 am
I made a bunch of these on a Sunday and they made awesome quick breakfast for the entire week! The only thing I would do differently is to leave more room in the biscuit. The dough expanded so much that the eggs and all the goodies got squished out! I think these would also be awesome with quiche crusts in the muffin pan.
May 28th, 2012 at 12:17 pm
Love this recipe. Tried it with your Maple Glazed Bacon and some green o’s. I was only going to have four but I ate all six!!
May 31st, 2012 at 8:24 pm
Just made these myself, and man are they good. I had a ton of fun with the seasonings, doing some with cinnamon and nutmeg, then playing around with garlic, rosemary, thyme, and tarragon. Only thing I might do differently is the biscuits. While they certainly make the process faster and easier, next time I’m going to make some pie crust instead, so that it’ll be less chewy and more flaky. I think that will also allow more room for bacon and cheese. Anyway, thanks for the recipes, they’re awesome!
June 3rd, 2012 at 7:26 am
I didn’t have a muffin pan, so I thought all was lost. WHEN SUDDENLY
MINI BUNT-CAKE PAN!
It took a little extra work, but it was worth it. These things are amazing, man.
June 6th, 2012 at 8:08 pm
ive made these atleast 6 times already. the BF loves them… but then again its bacon… with lots o cheese. how could you not? lol @ people trying to argue about what they are called ^ just make the damn things, they are delicious!!! check out my macguffin muffins on instagram : allegs811
June 8th, 2012 at 6:21 pm
Just made them for the first time and oh god are these good. I had the smaller-muffin-tin dilemma that a few others pointed out, but despite it oozing over, everything cooked evenly and turned out well.
June 10th, 2012 at 8:17 pm
Made them for brinner tonight. My family’s tummies are sighing with pure joy and satisfaction.
June 14th, 2012 at 9:41 pm
This is a FEAST FOR CHAMPIONS!
And cheap too… I’ll be eating these frequently
<– College Student
June 15th, 2012 at 9:31 am
I make these for my little boy. They make wonderful breakfast on the go.
June 21st, 2012 at 9:49 am
I cannot wait to make this! I have a measurebot too from the same place haha, I named him RoboCup tho! HE’S THE BEST
July 4th, 2012 at 4:28 pm
I make these once a week and have them for breakfast everyday. Added green onions and some more spices. Makes for the perfect breakfast! Thanks!
July 5th, 2012 at 9:38 pm
Man, you are the best! Your recipes always make me look good in the kitchen! I was never able to cook anything past hot cakes or eggs, but with your recipes, I’m definitely making an improvement!
July 9th, 2012 at 2:30 am
I’ve been a longtime follower of your site, but haven’t tried any of your recipes until now. My roommate and I are patiently waiting for our muffins to cook. I do believe that we will be trying ALL THE RECIPES after this one! Thanks for being awesome in the kitchen!
July 22nd, 2012 at 6:04 pm
Really nice breakfast! Made them today. I had to make homemade biscuits (baking from scratch is easier than dragging 2 small kids to the store), which turned out fine. And then I cheated and used prepackaged bacon bits (real bacon tho!). Definitely can’t fit in a regular muffin tin, I used 3 eggs for 6 muffins. Whisked them in a 2 cup measure for easy pouring. Very tasty!
July 31st, 2012 at 6:04 pm
It’s so good it’s orgasmic!
August 17th, 2012 at 11:56 pm
I make these all the time, and just saw your recipe for them. I however make them a little different. I use the smaller biscuits because otherwise they’re way too doughy, and i pre bake them for a few minutes then press them down otherwise the filling may spill out. I make mine with the same filling you do, I’m simple (bacon/egg/cheese), however for my sig other i load em up, peppers, onions, bacon, sausage mushrooms (all precooked before baking). He LOVES them!
August 21st, 2012 at 2:57 pm
My friends and I make something similar. We use the smaller canned biscuits and don’t flatten them first. The way we do it is to line the muffin cups (we make them in bulk for feeding 15-150 people so the need to be easy to get out of the pans and reuse the pan), drop the biscuit in, pour in egg (with meat chopped up in it sometimes) and sprinkle on the cheese. They end up with the egg on the bottom, biscuit in the middle and cheese on top. We call them “Egglehofics” after the person who introduced the idea to our crew last year.
September 5th, 2012 at 9:05 pm
i make a dinner-friendly version of this:
cook a pound of ground beef up with some onions. add about 1/2cup bbq sauce. that goes into the biscuits in the muffin pan and gets covered with cheese. i make this for my boyfriend and it pretty much guarantees me cunnilingus.
September 24th, 2012 at 6:11 am
[...] someone I’d've hung out with (or tried to be friends with) in college. Someone who creates a food-blog-comic-book-Indiana-Jones-mash-up involving muffins and bacon seems like a pretty cool [...]
September 29th, 2012 at 12:13 pm
This recipe is great, I just did it for breakfast this morning. I used croissants instead of biscuits, and i layered the croissants a little on the bottom so there was enough there.
I used big muffin tins, and they were epic.
It did almost have a quiche-like consistency in the middle, but I enjoyed it.
September 30th, 2012 at 6:26 pm
HOLY MOTHER OF ALL THINGS BACONY AND DELICIOUS THESE ARE GOOOOOOOOOOOOOOOOOOOOOOOD!!!!!
I made a bunch of these, some with bacon some with spicy breakfast sausage, and I’m hooked!!
My friends and family all think I’m a wizard LOL, but I send them all here to your site so that they too may bask in your inspirational glory..
October 5th, 2012 at 12:11 am
I’ve made something like this with bread slices, canned biscuits sound way better. And there is no such thing as too much bacon.
November 23rd, 2012 at 7:15 pm
*ARBLEGARFLESNARF* DEAR LORD THESE ARE DELICIOUS.
November 28th, 2012 at 2:08 pm
This reminded me of the glazed macguffins from the Sam & Max cartoon. And those look amazing, but are you sure that’s enough bacon?
December 1st, 2012 at 9:44 pm
I tried these out (unfortuntely realized that I was suffering from small-pan syndrome) and they were awesome. Something I’ve done is that for the bisuits, I use the Honey Butter Pilsbury ones. Omg…
December 3rd, 2012 at 2:31 am
I found a variation by Martha Stewart that had bread instead of biscuits….Biscuits are better therefor you are better than Martha. I make these things nearly every Saturday for my roomies. I’ve even pre-made these and taken them camping. Keep up the great work. I’ve tried a majority of your recipes and have had GREAT luck with them all. Can’t wait for the cookbook!
December 9th, 2012 at 1:10 am
Making these currently and they fluffed up a bit more than anticipated haha still look great though!
December 10th, 2012 at 12:40 pm
Oh man!!!! Made these for my father and hubby, they loved them. Also fed friends and they want more. Dad had me send him the recipe and he has been tweeking your recipe. Thanks for fast fun breakfast!!
December 20th, 2012 at 2:44 pm
I invested in a large-sized muffin pan. Found one cheap at the local Grocery Outlet.
Did these with bacon and pepperjack cheese. If you don’t have bacon, try cooked and chopped Jimmy Deans sausage. Delicious both ways.
January 7th, 2013 at 4:40 pm
My brother will be using this recipe to take to school for homework, also noting you are one of his favorite cooks.
January 13th, 2013 at 2:48 pm
I stumbled on these this morning … ran to the store to get what I was mIssIng… I just finnished baking them…. the only thing I did differently is I made candied bacon instead of regular. All I can say is… WOW they were amazing…. thank you a million times for you recipie and your website. Keep up the amazing recipies!
March 6th, 2013 at 3:18 pm
[...] e queijo, e tava querendo um muffin docinho! Mas quem quiser fazer esse também, tem a receita aqui, desenhada de um jeito super divertido [...]
March 13th, 2013 at 11:30 pm
Would these be freeze-able? I’d love to make a ton for the boyfriend and would rather be able to freeze things so they can last longer. :3
March 22nd, 2013 at 7:08 am
Thank you for the inspiration. Made of version of these last night with ingredients on hand.
Ended up being homemade biscuit dough with chorizo sausage, fresh chopped spinach, cheddar cheese, and of course scrambled egg.
OH SO DELICIOUS.
You sir are Miracle Max, and I had fun storming the castle.
March 22nd, 2013 at 7:12 am
Oh just saw all the comments about muffin tin size. I got them in a regular muffin tin, but I rolled the dough out really thin, about 1/4″. Since I made my own dough, I cut it after I rolled it, with a cutter just bigger than the muffin cup, and then I stretched them as I put them in.
March 29th, 2013 at 7:44 am
After trolling for recipes, I had my boyfriend check it out.. Wanted to make them as soon as I saw them and without prompting, he practically drooled when he saw them.
I just adjusted the cooking time and amount of ingredients and they turned out perfectly fine. I also made a few adjustments; used flaky biscuits, Hormel bacon bits (trust me, they are unlike any other bacon bits and it’s cheaper than bacon. Also cuts back on dishes, prep and cook time.)Pepperjack cheese may have been invovled. Now for the finale.. I made them in a mini muffin tin. To my (honest) surprise; they held shape perfectly.
Thank you for helping me wake him up this morning!
April 30th, 2013 at 11:27 am
Dunno if this recipe is worth doing time ink. Surely you have better.
May 23rd, 2013 at 2:05 pm
You’re doing yourself a disservice if you don’t add Sriracha. Just mix some in with your eggs before you pour them into the biscuit. So good!
June 16th, 2013 at 8:18 pm
The first time I made this, I followed the recipe exactly and they were amazing. Today I tried a few twists, and unfortunately they did not pan out.
Some warnings: If you add vegetables (I used chopped onion and green pepper), be careful about “embedding” them inside the muffin! They will retain extra moisture and you will need to adjust the cooking time accordingly! Many of my muffins this morning were still wet in the middle even though the outsides were perfectly done.
As for the part where you add the spices, we have this measuring spoon that calls a “dash” 1/8th of a teaspoon. As such, I used the method Tyler demonstrates in the pineapple chicken burrito recipe where he combines all the spices and mixes them together to add. So I measured out 1/8th of each spice per muffin and it ended up being way too much. The cayenne in particular stayed floating in the wet middles and people were getting bites of wet spices. NOT good eats!
So learn from my mistakes! If you add vegetables, either don’t stick them in the center of the muffins or make sure that you cook long enough to draw the extra water out. And take time with the spices and don’t add too much!
With all that said, you are the man, Tyler! Looking forward to the cookbook!