Bacon Cheddar Mini Biscuit Muffins Recipes

BACON CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

BACON CHEDDAR CHIVE MUFFINS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
• In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
• Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

BACON AND CHEESE MINI MUFFINS

Steps:

• Cut bacon into small pieces and cook, drain well on paper towels.
• Mix bisquick, vegetable oil, eggs, cheese soup and shreeded cheese.
• Pour into mini muffin pan and top with crumbled bacon.
• Bake at 325 for 20 minute.
• You can also mix the bacon in the batter or even substitute crumbled sausage.

MINI BACON QUICHE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

CHEESY BACON MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl; combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in bacon. Fill greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until muffins test done.

CHEESE AND BACON MINI MUFFINS

Steps:

• Preheat the oven to 400°F
• Grease two 12 hole mini muffin tins with a little margarine.
• Cook the bacon in a non-stick frying pan for 3-4 minutes until golden.
• Drain on kitchen paper.
• Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt and cooked bacon.
• Crumble in half of the Boursin. Crack the egg into a separate bowl and whisk in the milk and melted margarine.
• Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the mini muffin tins, scatter with the grated Cheddar and bake for 15 minutes or until well risen and just firm.
• Allow to cool, cut in half horizontally then sandwich together with the remaining Boursin.