Cheese Bacon Breakfast Muffins Recipes

CHEESE & BACON BREAKFAST MUFFINS

Cheese & Bacon Breakfast Muffins image

This one was given to me by a girlfriend and it was yummy (we had regular size). Still have to make it myself. I have included cooking the bacon in the cooking time. UPDATE quizzed the girlfriend, she gave the recipe as is not as she does - so o'kay the difference is she used 6 slices of short rindless bacon (which is basically just the bacon meat only - no fat), therefore yes you would need the oil, she felt that way was healthier than the bacon fat.

Provided by ImPat

Categories Breakfast

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 slices bacon (rind removed and chopped)
1 tablespoon olive oil
400 g button mushrooms (finely chopped)
1 1/2 cups plain flour
3 teaspoons baking powder
1/4 teaspoon salt (freshly ground)
1/4 teaspoon black pepper (freshly ground)
1 cup cheese (grated, tasty, cheddar is good)
2 tablespoons chives (finely chopped)
80 g butter (melted)
2 eggs (lightly whisked)
2/3 cup milk (skim milk was used)

Steps:

In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
Remove to a kitchen paper covered plate.
Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
Preheat oven to 200 degree celsius.
Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
Fold through the bacon and mushrooms.
Spoon mixture into prepared pan.
Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

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

Ingredients

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 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

Ingredients

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

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