a fantastic brunch option or dinner with eggs.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 servings |
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
Instructions
- 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 | 205 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 414 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I make this recipe frequently. My family loves them as a quick snack or breakfast biscuit. I use garlic powder not salt, so I add a half tsp of each rather than the garlic salt called for.
Love these! To make sure they are not bland, I double the amount of shredded cheese, and use at least half sharp or spicy cheese to punch up the flavor. I also splashed some hot sauce into the milk and egg mixture to add a little acid (vinegar) in addition to some chopped scallions. Fantastic! This is a favorite recipe now.
This recipe was great. Wasn’t sure how it’d taste but I loved it! I made 12 servings only. I only had self-rising flour and used the equivalent amount of flour in the recipe. I also added a teaspoon of everything-bagel seasoning into the batter. After spooning them into the muffin pan, I sprinkled a bit of bacon, cheddar cheese and the everything-bagel seasoning on top. Everything else I followed in the recipe!
Yummy, enough said!
I used bacon bits instead of bacon! Turned out amazing and I will definitely be making them agian, friends and family absolutely approved and love them
I reduced the portions for 6 servings, but really it only makes about 4. This is fine since it’s just part of dinner for me and my husband tonight, but I’ll keep that in mind and adjust a little for next time. I omitted the bacon because I wanted a mostly vegetarian meal tonight and used cheddar, mozzarella, and parmesan with plenty of garlic and seasonings yet still found them a touch bland to be honest, though quite addictive anyway when paired with another recipe from this site, Creamy Pasta Bake with Cherry Tomatoes and Basil. Definitely a keeper, will make again with the bacon next time.
These are very dry, and the batter has no flavor. The bacon and cheese really are the only flavors and without them these would not be good at all. I used a sharp cheddar cheese and thick cut bacon and still they needed something. Very dry, so my husband toasted them and says it helps moisten them up. Very little flavor for the batter.
This recipe is a real keeper. The only change I made to the recipe was to use 1/2 lb. bacon (because that’s all I had) and I brushed the tops lightly with melted butter when they came out of the over. These would be good served with any meal.
I’ve just spent some time of my Friday Nite preparing this, the are great! I loved it, I added a bit more seasoning and paprika, and I used margarine instead of veggie oil. Thanks for sharing!
These are easy, fast and very filling, a good portable breakfast. I made them exactly as the recipe said, but in the future will probably add some spring onions or chives, a bit of jalapeno or chilies, or even some canned corn, as they are a bit bland. Also, as one other cook noted, they are more like biscuits than muffins, with a heavier crumb. I thought that the bacon and cheese would have enough salt in them to augment the flavors, but they could use a bit more, in my opinion. Overall, really good. I have only a few left-overs and they will be gone at lunch. Thanks for yet another great recipe!!
I used bacon bit’s instead. Turned out great and made lots. I would make again.
Very tasty but I think they were a bit dry Need more moisture
The muffins are good, but unless I did something wrong, the batter was more like biscuit batter (dough) rather than muffin batter. I probably will make them as biscuits next time. . Still, the flavor is good. My son loved them!
I was a bit disappointed – it really lacked the flavor I was expecting. It definitely needs something else added. I won’t make again.
Added 1 cup shredded Mature Cheddar cheese for more taste
I just made these. They need to say it is a biscuit not a muffin.
Really great recipe…more like a tea biscuit than a muffin but a great snack for lunches or after school nonetheless.
I made exactly as stated in recipe and I found them very bland. They are definitely more similar to a biscuit than a muffin. My toddler loved them though, so I will be remaking them probably with a dash of hot sauce or maybe a blend of cheeses to get some more flavor in them for myself.
Delicious, quick and easy! I replaced the bacon with ham and added 4 green onions.
The recipe gave a good guideline, and while I didn’t change anything, I added more spices for flavour. They turned out like dumplings and had that texture. Definitely need more spice and salt added.
Excellent recipe – nice and moist. I added some red chilli flakes and chopped spring onions as well. Really good!