Cheese And Bacon Muffins
Cheese and bacon muffins are savory, cheesy bites with crispy bacon, perfect for breakfast, brunch, or snacks, appealing to cheese lovers and bacon enthusiasts alike.
Ingredients
Instructions
- Mix together the flour, sugar, baking powder, and salt in a bowl.
- Add the grated cheddar cheese and crumbled bacon to the dry ingredients and stir to combine.
- Pour in the milk, vegetable oil, and add the slightly beaten egg. Gently stir until just combined; batter will be lumpy.
- Divide the batter evenly among greased or paper-lined muffin tins.
- Bake at 400°F (200°C) for 20 to 25 minutes until golden brown and cooked through.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter muffin, consider substituting half of the all-purpose flour with whole wheat flour. If you want a bit more flavor, try adding some chopped green onions or herbs like chives or parsley. To make these muffins even cheesier, use a combination of sharp Cheddar and Gruyère cheese. Be careful not to overmix the batter; it should be lumpy for the best texture.
Serving Suggestions
These cheese and bacon muffins are perfect for breakfast or brunch and pair beautifully with a fresh fruit salad or a side of scrambled eggs. They can also be served as a hearty snack or appetizer alongside dishes like Barbecued Meat Balls. For an extra kick, try serving them with a spicy dipping sauce or a dollop of sour cream.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or microwave them for about 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Bacon Muffins contains roughly 308 calories, with 10g protein, 33g carbohydrates, and 15g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1076mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, a flax egg made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water can also work well. This will help bind the ingredients while keeping the muffins moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).