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.
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!
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.
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.
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?
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.
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!
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.
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.
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.
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.
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.
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 🙂
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!
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’. 🙂
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.
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.
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!
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
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.
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!
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!
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!
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.
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.
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.. 🙂
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!
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!!
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!
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.
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!
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!