Bacon and Egg Doughnuts – A Savory Breakfast Doughnut
Bacon and Egg Doughnuts combine soft baked doughnuts with crispy bacon, fluffy scrambled eggs, and savory seasonings. These unique breakfast treats are easy to prepare and perfect for brunches, family breakfasts, or special occasions. The doughnuts provide a tender base that complements the rich eggs and smoky bacon beautifully. Every bite delivers a satisfying balance of textures and flavors. Simple ingredients and easy preparation make this recipe ideal for both beginner and experienced cooks. Serve warm for the ultimate savory breakfast experience.
Ingredients
For the Doughnuts
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 large eggs
- 1 cup milk
- ¼ cup unsalted butter, melted
For the Filling
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 2 tbsp milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).Grease a doughnut pan thoroughly.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.In another bowl, whisk eggs, milk, and melted butter.Combine the wet and dry ingredients until just mixed.
- Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about three-quarters full.
- Bake for 12–15 minutes or until lightly golden.Allow the doughnuts to cool slightly before removing from the pan.
- Whisk eggs with milk, salt, and pepper.Cook in a skillet over medium heat, stirring gently until soft and fluffy.
- Fold crumbled bacon into the scrambled eggs.
- Slice each doughnut horizontally.Fill the center with the bacon and egg mixture.
- Top with shredded cheese, additional bacon, and fresh chives if desired.Serve immediately while warm.
Notes
- Use thick-cut bacon for extra flavour.
- Do not overmix the batter.
- Soft scrambled eggs provide the best texture.
- Serve immediately after assembly.
- Add cheese for extra richness.
- Fresh herbs enhance flavor and appearance.
- Store components separately if making ahead.
- Reheat gently before serving.