Million Dollar Bacon, Egg & Cheese McGriddle Muffins

This recipe uses simple breakfast staples and a few ingredients that make these muffins extra rich, fluffy, and flavorful.

Prep Time10

Cook Time15

Servings: muffins

Equipment

1 Muffin Pan

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!