Bacon Cheese English Muffins Recipes

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CHEESY CANADIAN BACON-ENGLISH MUFFIN



Cheesy Canadian Bacon-English Muffin image

Use our Healthy Living English muffin recipe in the morning or night! This Cheesy Canadian Bacon-English Muffin recipe is terrific for any time of the day.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings

Number Of Ingredients 3

4 whole wheat English muffins, split, toasted
4 slices Canadian bacon
4 KRAFT 2% Milk Singles

Steps:

  • Place muffin halves on microwaveable platter. Top 4 muffin haves with bacon; top remaining muffin halves with 2% Milk Singles.
  • Microwave on HIGH 30 sec. or until Singles begin to melt.
  • Cover each bacon-topped muffin half with Singles-topped muffin half.

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

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-CHEESE ENGLISH MUFFINS



Bacon-Cheese English Muffins image

THIS WONDERFUL RECIPE is just too good to keep to myself! My daughter shared it with me. The portions are just right to suit my appetite, and the muffins are so pretty when they're pulled from the oven with the cheese all bubbly and hot. I also serve these to guests. -Violena Carver, Potosi, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 onion slices
4 slices process American cheese
4 bacon strips, cooked and crumbled

Steps:

  • Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Top with bacon. Serve immediately.

Nutrition Facts : Calories 451 calories, Fat 28g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1050mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein.

EGG-STUFFED BACON AND CHEESE MUFFINS



Egg-Stuffed Bacon and Cheese Muffins image

Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 muffins

Number Of Ingredients 16

6 slices bacon
10 large eggs
Nonstick cooking spray, for the muffin tin
1 2/3
cups all-purpose flour, plus more for dusting the eggs (see Cook's Note)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
Pinch of granulated sugar
1/2 cup vegetable oil
1/2 cup nonfat plain Greek yogurt
4 ounces Irish Cheddar, shredded on the large holes of a box grater (about 1 cup)
1/4 cup grated Pecorino Romano (about 1 1/2 ounces)
4 scallions, thinly sliced (about 1/4 cup)
Flaky sea salt and hot sauce, for serving

Steps:

  • Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
  • Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
  • Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
  • Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
  • Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
  • Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.

CHEESY ENGLISH MUFFINS



Cheesy English Muffins image

I got this recipe from my mom, but I don't remember where she got it. It's one of the simplest, yummiest appetizers and is a hit every time. Another plus, is I've also been able to adapt the recipe to fit my IBS diet and it still tastes very good imo. :D This recipe is the original; to adapt it for my IBS I replaced the Miracle Whip with light Miracle Whip or a vegan mayo, the cheese with a non-dairy sub like soy cheese, and the bacon bits are usually fine, but I can cook up some turkey bacon until very crisp and let cool before adding them. Be careful when biting into these, they can be really hot. Many people have burnt their mouths devouring these tasty appetizers before my mom can plate them!

Provided by blancpage

Categories     < 30 Mins

Time 20m

Yield 48 wedges/triangles, 12 serving(s)

Number Of Ingredients 6

6 English muffins, split (1 package)
1 cup Miracle Whip
1 cup green onion, chopped
1 cup cheddar cheese, shredded
1 cup bacon bits (made with real bacon such as Hormel brand)
Tabasco sauce, to taste

Steps:

  • After splitting the English Muffins, cut them into wedges so each muffin makes 8 wedges.
  • Mix the remaining ingredients in a bowl. (Note: My mom prefers 5 or more drops of Tabasco, but use as little or as much as you like.).
  • Spread each wedge of muffin with some of the mixture.
  • Lay wedges on foil-covered cookie sheet and place under broiler. Boil until hot and cheese is melted (approximately 15 mins).

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 :

ENGLISH MUFFIN HORS D'OEUVRES



English Muffin Hors d'Oeuvres image

My mom makes this every year for Christmas. They are amazing and go fast so make plenty.

Provided by DaveM

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 48

Number Of Ingredients 7

1 ¼ cups mayonnaise
1 ½ cups shredded Cheddar cheese
6 green onions, chopped
1 pinch salt
1 pinch garlic salt
1 pinch ground black pepper
1 (12 ounce) package English muffin, split

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
  • Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 3.6 g, Cholesterol 5.9 mg, Fat 5.8 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 85.8 mg, Sugar 0.1 g

BACON AND CHEESE MUFFINS



Bacon and Cheese Muffins image

These Muffins are great for Breakfast or even for a snack, Make sure you drain all the fat off from the bacon. Enjoy

Provided by Chef Boy-R quotDiab

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup heavy cream
3 eggs
1/4 cup almond flour
1 lb bacon, chopped and cooked crisp
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 teaspoon fresh cracked black pepper
1 dash kosher salt

Steps:

  • Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together.
  • Stir in Bacon and Cheeses.
  • Pour Mixture into Greased Muffin Pan.
  • Bake @ 350 for 25 to 30 Minutes.

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