BACON CHEDDAR MUFFINS
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
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
The first time I made these muffins, my husband thought he'd gone to heaven! I found the recipe in an old cookbook and added more spices for a little extra zip.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts :
EGG-STUFFED BACON AND CHEESE MUFFINS
Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 muffins
Number Of Ingredients 16
Steps:
- Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
- Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
- Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
- Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
- Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
- Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.
BACON CHEESE MUFFINS
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
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
BACON AND CHEESE MUFFINS
These Muffins are great for Breakfast or even for a snack, Make sure you drain all the fat off from the bacon. Enjoy
Provided by Chef Boy-R quotDiab
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together.
- Stir in Bacon and Cheeses.
- Pour Mixture into Greased Muffin Pan.
- Bake @ 350 for 25 to 30 Minutes.
BACON-CHEESE ENGLISH MUFFINS
THIS WONDERFUL RECIPE is just too good to keep to myself! My daughter shared it with me. The portions are just right to suit my appetite, and the muffins are so pretty when they're pulled from the oven with the cheese all bubbly and hot. I also serve these to guests. -Violena Carver, Potosi, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Top with bacon. Serve immediately.
Nutrition Facts : Calories 451 calories, Fat 28g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1050mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein.
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SAVORY BACON CHEDDAR MUFFINS - THE STAY AT HOME CHEF
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5/5 (6)Total Time 45 minsCategory Breakfast, Side DishCalories 391 per serving
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