Cheesy Bacon 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.

BACON CHEESE MUFFINS

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.

BACON CHEESE MUFFINS

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.

CHEESY BACON MUFFINS

Steps:

• Grease muffin cups and the top of the muffin pan.
• Sprinkle with cornmeal.
• In a bowl, stir the flour, shredded cheese, sugar, baking powder, salt and ground pepper together.
• Make a well in the center of the mixture.
• Combine the egg, milk and oil in a small bowl.
• Add the egg mixture all at once to the flour mixture, stirring just until moistened.
• (The batter should be lumpy).
• Fold in crumbled bacon.
• Fill prepared cups even with the top of the muffin pan.
• Bake in a 400°F oven for 20 to 25 minutes (or until muffins are golden).
• Remove muffins from pan and serve warm.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

CHEESY BACON CHEDDAR-TOPPED MUFFINS

Steps:

• Set oven to 400 degrees F.
• Prepare and generously grease 18 muffin tins.
• In a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
• Crumble the bacon when cool enough to handle.
• In a bowl combine flour, cornmeal, baking powder, salt and cayenne.
• Add in the shredded cheese and crumbled bacon (and chopped green onions if using).
• In a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
• In a medium bowl whisk the egg, then add in the half and half cream and the butter/bacon grease mixture; whisk to combine, then add into the dry ingredients; mix well to combine (if you find that the mixture is a little dry then add in another tablespoon melted butter).
• Fill the muffin tins about 3/4 full.
• Sprinkle with finely grated cheddar cheese.
• Bake for about 20 minutes, or until muffins test done.