Savory Cheese Muffins With Bacon and Chives

"A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region."
 
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photo by Bellie T. photo by Bellie T.
photo by Bellie T.
photo by Jessica L. photo by Jessica L.
photo by K9 Owned photo by K9 Owned
photo by Elizabeth D. photo by Elizabeth D.
photo by shanahanabanana photo by shanahanabanana
Ready In:
40mins
Ingredients:
10
Yields:
12 muffins
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ingredients

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directions

  • Cook bacon until crisp.
  • Cool and crumble.
  • Set aside.
  • Preheat oven to 350.
  • Prepare muffin tin by spraying with vegetable oil spray.
  • Melt butter over medium heat in a small skillet.
  • Remove from heat and add chives.
  • Cool to room temperature.
  • In a medium bowl combine eggs and milk using a whisk.
  • Add butter/chive mixture, cheese and crumbled bacon.
  • In a small bowl, combine flour, baking powder, salt and sugar.
  • Stir to mix.
  • Add to egg mixture, stirring only until blended thorougly.
  • Spoon mixture into prepared muffin cups, filling about 2/3 full.
  • (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
  • Remove from oven and remove muffins from tin.
  • Cool them on a wire rack.

Questions & Replies

  1. Can these stay on the counter or do they need to be refrigerated?
     
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Reviews

  1. These are very good. I used part 2% milk and part reduced fat buttermilk. (Buttermilk makes every baked good better!) I also increased the bacon a little, because I had 6 slices left. I might make this again with slightly less baking powder and do drop biscuits instead. They were very good but a little bit fluffy. My husband wanted something just a little denser and chewier. I may also have mixed them a little too much.
     
  2. made these the other day to bring to school. i froze them, we'll see how that works... really great flavor though, i used half cheddar and half emmenthal
     
  3. These are soooo good! My changes: 1 TBSP of sugar instead of 2, and swapped the milk for buttermilk, and used about 2 cups cheddar cheese. They were just like a biscuit muffin! I just had one with some tomato bisque soup and WOW, so delicious. I ended up cooking for about 23 minutes total. I will definitely be making these again! Thanks for the recipe!
     
    • Review photo by Jessica L.
  4. Excellent muffins. As you say in the write up, a perfect breakfast to go. I had one as a snack (yum) and will have another for breakfast. Thanks for posting them! Made for CQ4
     
  5. The muffins have been out the oven for 30 mins and there are only 4 left. Really a lovely recipe!
     
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Tweaks

  1. Substituted bacon fat for the butter!!
     
  2. buttermilk
     
  3. 5 slices bacon, sauteed some onion in the bacon fat, used bacon fat instead of butter, omitted sugar, added some sun dried tomato and dried parsley. Better the 2nd day; chewier and flavours had melded.
     
  4. I've made this recipe twice now. The first time I stuck to the recipe and made 48 mini-muffins. I thought they were a little sweet and quite dry. The second time I made some changes to the recipe; I used half the sugar and I substituted the butter for bacon fat. They turned out much better, but still a little dry. The second time I baked the mini-muffins for 12 minutes. Next time I think I'll add some more cheese to the recipe.
     
  5. Wonderful recipe! So easy....and to make it even easier, and leaner, I used chopped ham instead of bacon! I will make these again, delicious!!
     

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