Everything you love about a classic McDonald’s McGriddle breakfast sandwich, baked into individual, sweet and savory pancake muffins. Made with crispy bacon, fluffy eggs, sharp cheddar cheese, pancake mix, and maple syrup, they’re the ultimate grab-and-go breakfast.
If you loved my viral Million Dollar McGriddle Breakfast Casserole, you’re going to love this version even more!
The Best Bacon, Egg & Cheese McGriddle Muffins
I just love the combination of sweet pancakes, salty bacon, fluffy eggs, and melted cheese. Add a little maple syrup, and you’ve got one of the best sweet and savory breakfast combinations.
My original Million Dollar McGriddle Casserole was such a hit that I knew I had to make another version. A few commenters said to try bacon and make muffins so this time, we’re swapping the breakfast sausage for crispy bacon and baking everything in a muffin tin instead of a casserole dish.
The result? Golden, fluffy pancake muffins loaded with bacon, eggs, and cheddar cheese in every bite.
They’re easy to make, perfect for busy mornings, and even better with a little warm maple syrup drizzled over the top.
No griddle, no flipping pancakes, and no assembling breakfast sandwiches required!
Why You’ll Love This Recipe
- Sweet and savory perfection: Maple syrup, crispy bacon, fluffy pancakes, and cheddar cheese deliver all the classic McGriddle flavors.
- Easy to make: Everything comes together in one bowl before being baked in a muffin tin.
- Perfect for meal prep: Make a batch ahead of time and reheat throughout the week.
- Kid-friendly: A fun, handheld breakfast that’s easy for little hands to enjoy.
- Great for entertaining: These individual breakfast muffins are perfect for brunch, holiday mornings, or feeding a crowd.
Ingredients You’ll Need
This recipe uses simple breakfast staples and a few ingredients that make these muffins extra rich, fluffy, and flavorful.
The measurements below are a suggested starting point for the muffin version, adapted from my original McGriddle casserole. Adjust them to match your tested batch.
- 1 cup Krusteaz Buttermilk Pancake Mix
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup cottage cheese
- 1 cup freshly shredded sharp cheddar cheese
- 8 slices bacon, cooked crispy and chopped
- 1/3 cup pure maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon vanilla bean paste
- Additional maple syrup for serving
- Butter or nonstick cooking spray for the muffin tin
A Few Ingredients That Make All the Difference
Crispy bacon: Cook your bacon until it’s nice and crispy before adding it to the batter. This helps it hold its texture during baking and gives every bite that salty, smoky flavor.
Sharp cheddar cheese: I love using sharp cheddar because it balances the sweetness of the maple syrup. Freshly shredded cheese melts beautifully into the muffins.
Cottage cheese: This is one of my favorite additions from the original Million Dollar McGriddle recipe. It adds richness, moisture, and a little extra protein without overpowering the flavor. You NEED it because it adds moisture, density and protein!
Maple syrup: The key to that signature McGriddle flavor! We’re adding maple syrup directly into the batter so you get a little sweetness in every bite.
How to Make Bacon, Egg & Cheese McGriddle Muffins
- Preheat your oven to 375°F. Generously grease a standard 12-cup muffin tin with butter or nonstick cooking spray to prevent sticking.
- Cook the bacon in a skillet over medium heat until crispy. Transfer it to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- In a large mixing bowl, whisk together the eggs, milk, maple syrup, brown sugar, and vanilla bean paste until combined.
- Add the cottage cheese and pancake mix. Stir gently until just combined. A few small lumps are perfectly fine. Avoid overmixing, which can make the muffins dense.
- Fold in most of the shredded cheddar cheese and chopped bacon, reserving a little of each for topping.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Sprinkle the remaining bacon and cheddar cheese over the tops.
- Bake for approximately 18–23 minutes, or until the muffins are golden brown, puffed up, and a toothpick inserted into the center comes out without wet batter. The centers should be fully set.
- Allow the muffins to cool in the pan for about 5 minutes before carefully removing them.
- Serve warm with an extra drizzle of pure maple syrup and enjoy!
Tips for the Best McGriddle Muffins
Don’t skip cooking the bacon first. Crispy bacon gives these muffins their signature flavor and texture. Adding raw bacon directly to the batter won’t give you the same results.
Grease your muffin tin really well. Between the cheese, maple syrup, and pancake batter, these muffins can stick if the pan isn’t properly prepared.
Don’t overmix the batter. Stir everything until just combined. Overmixing develops gluten and can make the muffins tough instead of fluffy.
Save some bacon and cheese for the top. This makes the muffins look just as good as they taste, with those beautiful golden tops and visible pieces of crispy bacon.
Let them rest before removing. Giving the muffins a few minutes to cool helps them hold their shape when you remove them from the pan.
Can You Make McGriddle Muffins Ahead of Time?
Absolutely! These bacon, egg, and cheese pancake muffins are a great make-ahead breakfast, especially for busy weekday mornings.
Once the muffins have cooled, transfer them to an airtight container and refrigerate for up to 4 days.
For longer storage, wrap the muffins individually and place them in a freezer-safe bag or container. Freeze for up to 2 months for the best quality.
How to Reheat McGriddle Muffins
Microwave: Place a refrigerated muffin on a microwave-safe plate and heat for approximately 20–30 seconds, adding more time as needed.
Air fryer: Reheat at 325°F for approximately 3–5 minutes, or until warmed through.
Oven: Place the muffins on a baking sheet and warm at 350°F for approximately 8–10 minutes.
For frozen muffins, thaw overnight in the refrigerator or reheat from frozen, allowing additional time. Always heat until warmed through in the center.
Frequently Asked Questions
Can I use a different pancake mix?
Yes! While I love using Krusteaz Buttermilk Pancake Mix, you can use your favorite complete or traditional pancake mix. Just keep in mind that different mixes may produce slightly different textures.
Can I make these McGriddle muffins without cottage cheese?
Yes. Cottage cheese adds moisture and richness, but you can experiment with omitting it or substituting a little plain Greek yogurt. You may need to adjust the milk slightly to get the right batter consistency.
Can I substitute sausage for bacon?
Absolutely! You can make these with cooked breakfast sausage instead of bacon, just like my original Million Dollar McGriddle Breakfast Casserole.
Can I make mini McGriddle muffins?
Yes! Divide the batter into a well-greased mini muffin tin and begin checking for doneness around 10–12 minutes. The exact cooking time will depend on the size of your muffin pan.
Are these good for meal prep?
Definitely. They’re individually portioned, easy to store, and convenient to reheat. Pair them with fresh fruit for a quick breakfast during the week.
More Easy Breakfast Recipes You’ll Love
If you love easy, comforting breakfast recipes that the whole family can enjoy, be sure to try my original Million Dollar McGriddle Breakfast Casserole.
And if you’re looking for something that feels like a weekend breakfast but works for a busy weekday morning, these Bacon, Egg & Cheese McGriddle Muffins are exactly what you need.
They’re sweet, savory, cheesy, packed with crispy bacon, and finished with a drizzle of maple syrup.
A McGriddle without the griddle. You’re gonna love this one!
Million Dollar Bacon, Egg & Cheese McGriddle Muffins
Equipment
Ingredients
- 1 cup Krusteaz Buttermilk Pancake Mix
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup cottage cheese
- 1 cup freshly shredded sharp cheddar cheese
- 8 slices bacon, cooked crispy and chopped
- 1/3 cup pure maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon vanilla bean paste
- Additional maple syrup for serving
- Butter or nonstick cooking spray for the muffin tin
Instructions
- Preheat your oven to 350°F. Generously grease a standard 12-cup muffin tin with butter or nonstick cooking spray to prevent sticking.
- Cook the bacon in a skillet over medium heat until crispy. Transfer it to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- In a large mixing bowl, whisk together the eggs, milk, maple syrup, brown sugar, and vanilla bean paste until combined.
- Add the cottage cheese and pancake mix. Stir gently until just combined. A few small lumps are perfectly fine. Avoid overmixing, which can make the muffins dense.
- Fold in most of the shredded cheddar cheese and chopped bacon, reserving a little of each for topping.
- Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Sprinkle the remaining bacon and cheddar cheese over the tops.
- Bake for approximately 18–20 minutes, or until the muffins are golden brown, puffed up, and a toothpick inserted into the center comes out without wet batter. The centers should be fully set.
- Allow the muffins to cool in the pan for about 5 minutes before carefully removing them.
- Serve warm with an extra drizzle of pure maple syrup and enjoy!
Notes
My Personal Recipe Notes & Tips
After making both my original Million Dollar McGriddle Casserole and these Bacon, Egg & Cheese McGriddle Muffins, I have a few thoughts! The original sausage McGriddle casserole is still my favorite. If I had to choose between the two, I’m picking the casserole every time. It’s richer, moister, and has that perfect soft, fluffy texture. The muffins are delicious, but because they’re baked individually, they tend to be a little drier than the casserole. The muffins need a little extra fat. Bacon is delicious, but it doesn’t give the batter quite the same richness as breakfast sausage. If I were making these again, I’d consider using a combination of cooked sausage and crispy bacon for a little more fat, flavor, and moisture. You could also experiment with adding a little melted butter to the batter. Reduce the baking time. Unlike the full McGriddle casserole, these muffins don’t need nearly as long in the oven. I recommend baking at 350°F for approximately 18 minutes, checking that the centers are fully cooked before removing them. Over baking will dry them out. Make them mini! You can also use a 24-cup mini muffin pan to make smaller, bite-sized McGriddle muffins. Start checking them at around 7–8 minutes, or about half the baking time of the standard muffins. They’re perfect for little hands, brunch spreads, or a quick breakfast on the go. Here’s my final verdict: If you’re looking for the absolute best texture and flavor, make my original Million Dollar McGriddle Casserole with sausage. But if convenience is the priority, these muffins are a great alternative. They’re individually portioned, easy to grab on busy mornings, and perfect for meal prep. Just know that the casserole will be a little moister than the muffins!Nutrition information is automatically calculated, so should only be used as an approximation.
