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It seems I am always desperate for new breakfast and lunch ideas. Although I have a ton of recipes for both meals in my repertoire, I always want something new. It doesn’t matter if we eat something different for lunch every day for a month, I’ll still feel like we’re eating the same thing every day.
So, when inspiration hits, I tend to run with it.
I’ve already sung my muffin-praises in the past. But what about savory muffins? Hmm…that idea had instant appeal for me because it’s different from our norm but still in the same muffin-shaped package that I love. Not to mention it would go great for either breakfast or lunch.
And what better to add to a savory muffin than bacon and cheese? Seemed like a no-brainer to me!
Bacon & Cheese Muffins
- 4 c. flour
- 4 t. baking powder
- 1/2 t. salt
- 1/2 t. black pepper
- 2 1/2 c. milk
- 1/2 c. butter or margarine, melted and cooled
- 2 eggs
- 1 lb. bacon, diced, cooked and degreased
- 1 1/2 c. shredded cheddar cheese
1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.
2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown.
This recipe, like most of my muffin recipes, makes a lot of muffins. I got 20 muffins. You’ll probably get 20-24 muffins depending on the size of your muffin tins. I froze half of our muffins for later in the month.
This sounds so good. I am definitely going to try it. We are trying to get away from processed foods like cereal and I think my kids are getting sick of oatmeal.
Oh my word, these sound delicious… I’m making them tomorrow for sure!
Hummmm which one to make…these muffins or your bacon & cheese biscuit cups!
Hummmm maybe just have to do both!
At any rate these sound delicious and so easy!
Well – with bacon and cheese – how could you go wrong?! My mouth is watering:)
Hey, Kate. Wish you had made these for us when you were home for Christmas. They look
so good, especially this cold snowy morning when I am hungry. DLP
My dad makes these but he uses Jiffy biscuit mix and adds cranberries. They are so good and quick!
I am excited about these. I am going to try making them tomorrow!!! Thanks for posting.
These sound great! Can’t wait to try them!
I just discovered your blog. It’s fantastic! I’m going to try your cider vinegar chicken tonight and I’m going to try your muffins this weekend!!
This sounds great. I am always looking for new muffin recipes.
I’m either making these tonight after the baby is asleep or tomorrow morning. I’m sure the house will smell fantastic!
these are good with leftover ham instead of bacon. I love them with a bowl of soup.
I just made these for a brunch I’m having tomorrow. I had about a 1/2 lb of bacon cooked up and thought what a great idea! We tried one and they were a big hit. It made 12 muffins for me halving the recipe. Thanks!!
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These muffins were amazing! Thank you for sharing!
I made these last night, and they were crazy good. Thanks!
Hello – looks delicious. I would love to share this recipe, can I borrow the photo an link back here to your page?
Kristin
So he do you reheat these from frozen…once thawed??? I can’t wait to try these!
I think I will try these and just use bisquick mix.
Made these for breakfast this morning for the family, and everyone LOVED them thanks!!!
I’ve been searching for something interesting to make for a brunch at work and these muffins would be perfect for that. I’ve pinned these to try soon.
Thanks!
Candace
Amazing, just amazing. I halved the recipe to just test it out. Turned out great!! I measured the flour in grams (250 grams for two cups) and they are amazing!!
Thank you so much for sharing this!
These were great! My whole family had at least one. They heated up great in the microwave and were even better split open with a generous pat of butter. I felt like mine needed a bit more salt, but that means I get to make them again! Delicious.
Just made these for Christmas morning breakfast. Have to agree w/ Jerrod’s comment, they need more salt. Still, they are missing something. I might make again but will increase the salt and add sliced scallions.
Can I use self rising flour instead?
Hey, these look great (they look nice and fluffy)! I make something very similar, though I also add some chopped green onion and some oregano/garlic powder for a bit more flavour. They’re such a great option outside of the typical sweet muffins. Anyone I’ve made them for seem to go crazy over them. I even had someone say, “I’m not a fan of bacon or cheese, but I’d like another one of these, please!” There’s something about the combination of flavours that people love. Kudos.