These savory muffins are stuffed with sharp cheddar cheese and crispy bacon. They blow their blueberry cousins straight out of the oven and put bacon, egg and cheese sandwiches to shame.
Well that is, unless you decide to make a bacon, egg and cheese sandwich out of a split bacon and cheese muffin. Now that’s a little dirty.
And I like it.
Pretty much everything about these muffins make me want to do a happy dance. While they were baking, I was literally sitting cross-legged in front of the oven praying they would turn out as delicious as they smelled.
And they did! Oh, did they ever.
They’d be great for breakfasts on the run or for a fun addition to the Easter brunch table. I would even serve these instead of rolls at my dinner table!
Bacon really works anytime, anywhere. Would you judge me if I told you I ate one of these for a pre-yoga snack the other day? What kind of yogi does that make me?
Don’t answer that.
These are worth waking up early for.
Bacon and Cheese Muffins
makes 1 dozen muffins
3 slices bacon
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup milk
1 stick butter, melted
1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Fry bacon until crispy then chop into small pieces. Set aside.
Combine flour, baking powder and salt in a large bowl. In another bowl, whisk together eggs, milk and melted butter. Add bacon bits and cheese to milk mixture then add wet ingredients to dry.
Scoop batter into greased muffin tins and bake for 30 minutes, or until bottoms are golden.