Bacon Cheddar Muffins Recipes

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BACON CHEESE MUFFINS



Bacon Cheese Muffins image

A great dinner or wonderful for breakfast with eggs.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 pound bacon
4 cups all-purpose flour
2 cups shredded Cheddar cheese
2 tablespoons baking powder
1 teaspoon garlic salt
½ teaspoon ground black pepper
2 eggs
2 cups milk
½ cup vegetable oil

Steps:

  • Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
  • Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
  • Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
  • Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 17.5 g, Cholesterol 33.8 mg, Fat 11.3 g, Fiber 0.6 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 413.9 mg, Sugar 1.1 g

BACON CHEDDAR MUFFINS



Bacon Cheddar Muffins image

Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups biscuit/baking mix
2/3 cup 2% milk
1/4 cup canola oil
1 large egg
1 cup (4 ounces) finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BACON AND CHEDDAR MUFFINS



Bacon and Cheddar Muffins image

From More Family Favorites by Bethel Temple Missionettes of Demorest, Georgia, a cookbook sent to me in a cookbook swap from my partner, breezermom.

Provided by NELady

Categories     Quick Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 6

2 cups Bisquick
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 (4 ounce) package cheddar cheese, shredded
1/2 lb bacon, crisply cooked and crumbled

Steps:

  • Line 12 medium 2-1/2x1-1/4 muffin cups with paper baking cups. Mix all ingredients, except cheese and bacon, just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes, in preheated 400* oven; cook 15 minutes.

IRISH CHEDDAR, BACON AND POTATO MUFFINS



Irish Cheddar, Bacon and Potato Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 11

1 large Yukon Gold potato (about 8 ounces)
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon baking soda
1 1/4 cups buttermilk
4 tablespoons salted butter, melted
1 large egg
3/4 cup diced Irish cheddar cheese (about 4 ounces)
1/4 cup chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
  • Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
  • Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS



Savory Bacon, Cheddar and Scallion Muffins image

Provided by Alejandra Ramos

Categories     main-dish

Time 55m

Yield 6 to 12 muffins

Number Of Ingredients 13

1 tablespoon unsalted butter, plus more at room temperature for the muffin pan
4 slices thick-cut bacon, chopped
2 bunches scallions, sliced (about 1 1/2 cups)
1 large egg
1/2 cup low-sodium chicken broth
1/2 cup whole milk
1/4 cup extra-virgin olive oil
1/4 cup granulated sugar
1 teaspoon ground mustard powder or 1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups freshly grated Cheddar (if you can find a beer Cheddar, use that!)

Steps:

  • Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
  • Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
  • Fold in the cheese, cooked scallions and cooked bacon.
  • Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
  • Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

BACON CHEDDAR CHIVE MUFFINS



Bacon Cheddar Chive Muffins image

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

6 thick slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
½ cup milk
½ cup cream of mushroom soup
½ cup vegetable oil

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.

Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g

BACON-CHEDDAR MUFFINS



Bacon-Cheddar Muffins image

Excellent muffin recipe. I usually make them for a breakfast dish. This recipe is from the "Family Circle" or "Woman's Day" magazine, 2005.

Provided by SouthernBell2627

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

5 slices bacon
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese, shredded
1 large egg, beaten
1 cup milk
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Line a dozen muffin cups with paper liners and set aside.
  • Cook bacon in large skillet or microwave until crisp.
  • Transfer to paper towels to drain; reserve 2 tablespoons bacon fat from pan.
  • Whisk together flour, cornmeal, baking powder, salt, and pepper in a large bowl. Then stir cheese into mixture.
  • In a small bowl, beat together egg and milk; stir into dry mixture.
  • Crumble bacon.
  • Add bacon, reserved bacon drippings and melted butter to batter.
  • Fold until blended.
  • Spoon batter into prepared muffin pan.
  • Bake about 20 minutes.
  • Let cool for 10 minutes before serving.

Nutrition Facts : Calories 182.6, Fat 10.2, SaturatedFat 4.9, Cholesterol 39.5, Sodium 235.2, Carbohydrate 17.1, Fiber 0.8, Sugar 0.1, Protein 5.5

BACON CHEESE MUFFINS



Bacon Cheese Muffins image

The first time I made these muffins, my husband thought he'd gone to heaven! I found the recipe in an old cookbook and added more spices for a little extra zip.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup shredded cheddar cheese
8 bacon strips, cooked and crumbled
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon-pepper seasoning
1 large egg
1 cup whole milk
1/4 cup vegetable oil

Steps:

  • In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts :

BACON AND CHEDDAR MUFFINS



Bacon and Cheddar Muffins image

Prep these savory Bacon-Cheddar Muffins in just 15 minutes. With crumbled bacon and shredded cheese, Bacon-Cheddar Muffins are a perfect side to any meal.

Provided by My Food and Family

Categories     Home

Time 37m

Yield 12 muffins

Number Of Ingredients 11

1 cup white whole wheat flour
2 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
2 eggs
1-3/4 cups buttermilk
3 Tbsp. butter, melted
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/2 cup chopped red peppers
2 green onions, sliced

Steps:

  • Heat oven to 400°F
  • Combine flours, baking soda and baking powder in large bowl. Make well in center of dry ingredients.
  • Whisk egg, buttermilk and butter in separate bowl until blended. Add bacon, cheese and vegetables; mix well. Add to well in center of dry ingredients; stir just until moistened.
  • Spoon batter into 12 paper-lined muffin cups. (Cups will be very full.)
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

BACON-CHEDDAR-JALAPEñO MUFFINS



Bacon-Cheddar-Jalapeño Muffins image

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

Provided by Margarita Manzke

Categories     Summer     Bake     Muffin     Corn     Cornmeal     Bacon     Cheese     Cheddar     Jalapeño

Yield Makes 12 muffins

Number Of Ingredients 14

150g (¾ cup) fresh corn kernels or thawed frozen corn kernels
3 slices thick-cut bacon, cut into ¼-inch pieces
150g (1 cup plus 3 Tbsp) all-purpose flour
115g (½ cup plus 1 Tbsp) granulated sugar
75g (½ cup) cornmeal
95g (¾ cup plus 2½ Tbsp) dried milk powder
12g (1 Tbsp) baking powder
5g (1 tsp) fine sea salt
2 eggs, whisked
90ml (¼ cup plus 2 Tbsp) canola oil
150ml (½ cup plus 2 Tbsp) water
60g (¾ cup) grated cheddar cheese, plus more for topping
1 jalapeño, seeded and diced (40g / ¼ cup)
5g (¼ bunch) chives, chopped

Steps:

  • Preheat the oven to 350°F.
  • Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
  • Line a plate with paper towels.
  • Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
  • Coat a muffin pan with cooking spray and set aside.
  • Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
  • Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
  • Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
  • Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).

BACON-CHEDDAR MUFFINS



Bacon-Cheddar Muffins image

Provided by Zoe Nathan

Number Of Ingredients 17

3/4 cup cornmeal
6 tbsp unsalted butter, cubed, at room temperature
2 tbsp sugar
1 1/2 tsp kosher salt
3 eggs
3/4 cup all-purpose flour
6 tbsp rye flour
1 1/2 tbsp baking powder
1/2 cup plus 1 tbsp canola oil
3 tbsp plus 2 tsp maple syrup
1 cup plus 2 tbsp buttermilk
1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated
6 tbsp grated Parmesan, divided
11 slices cooked bacon, coarsely chopped
1 1/2 tbsp bacon fat, cooled
1/4 cup fresh chives and/or parsley, finely chopped
chopped rosemary, for garnish

Steps:

  • Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
  • In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
  • Fill muffin cups to the very top.
  • Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

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From eatwell101.com
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SAVOURY CHEESE BACON MUFFINS RECIPE - DOBBERNATIONLOVES
2021-11-10  · Reserve 1/4 cup bacon drippings. Mix flour, cornmeal, sugar, baking powder and salt. In small bowl, beat corn, buttermilk, egg, chives, cheddar cheese and bacon drippings. Stir into flour mixture and fold in bacon pieces. Bake at 375 F for 15-20 minutes.
From dobbernationloves.com
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BACON CHEDDAR BUNS | KING ARTHUR BAKING
Place the dough in a greased bowl, cover, and let rise until doubled, 60 to 90 minutes. To make the filling: In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook the mixture for 30 seconds, stirring, then add the milk 1/4 cup at a time, whisking until the mixture is smooth and thick after each addition.
From kingarthurbaking.com
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BACON CHEDDAR EGG MUFFINS - THE GOOD WIVES BLOG
Instructions. Preheat your oven to 375°. Lightly grease a 12 cup muffin tray with margarine or cooking spray. In a large mixing bowl add your eggs, chopped spinach, milk, grated cheese, garlic powder, onion powder, salt, pepper and mix well. Divide egg mixture into muffin cups equally.
From thegoodwivesblog.com
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BACON CHEDDAR MUFFINS - KAREN'S KITCHEN STORIES
2021-01-25  · How to make these bacon cheddar muffins: First, you whisk together the all purpose flour, cornmeal, rye flour, and baking powder in a large bowl. Once they are mixed, toss the cooked and chopped bacon, cheddar, and Parmesan in the flour mixture. Next, cream the butter with the sugar, salt, and bacon drippings until smooth. Then mix in the eggs ...
From karenskitchenstories.com
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CHEDDAR-BACON BREAKFAST MUFFINS | FOODLAND
Directions. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and spice. In a separate bowl, whisk together egg, buttermilk and oil. Pour wet ingredients over flour mixture, stir until just combined and then evenly divide batter ...
From foodland.ca
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BISQUICK BREAKFAST MUFFINS WITH BACON : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Bisquick Breakfast Muffins With Bacon : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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BACON-CHEDDAR MUFFINS RECIPE - LIFEMADEDELICIOUS.CA
2010-08-31  · Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with nonstick cooking spray. 2 In large skillet, cook bacon over medium-high heat, stirring frequently, until crisp.
From lifemadedelicious.ca
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Top Asked Questions

What is the best way to make bacon and cheese muffins?
Preheat oven to 375°F (190°C). Line a muffin tin with 10 paper liners. In a large bowl, sift together flour, baking powder, and salt. Add about ¾ of the cheese, the chives, and the bacon. Stir everything together. In a separate bowl, whisk together eggs, milk, and melted butter.
Are bacon and cheese muffins freezable?
These muffins are packed full of bacon and bacon drippings with yummy melted cheddar throughout. Everything really is better with bacon and this muffin is no exception. Good news! These muffins are also freezable!
How long do you cook bacon egg muffins?
Divide evenly into muffin cups filling each about 2/3 full. Top with more bacon and cheese if you like. Bake the egg muffins in preheated oven for 12-15 minutes, or until set. Allow to cool a bit and serve your cheesy bacon egg muffins immediately, or enjoy cold.
Can you eat spinach Bacon and Cheddar muffins with soup?
These easy spinach, bacon and cheddar muffins are perfect for snacks, lunchboxes or with soup for lunch. Dig in while they’re still warm. Why not split a warm muffin in two, butter and serve with a bowl of our easy roasted tomato soup? Preheat the oven to 200°C/fan?180°C/gas 6.

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