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    You are in: Home / Breakfast / Cheese & Bacon Breakfast Muffins Recipe
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    Cheese & Bacon Breakfast Muffins

    Cheese & Bacon Breakfast Muffins. Photo by birdienomnom

    1/10 Photos of Cheese & Bacon Breakfast Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    I'mPat's Note:

    This one was given to me by a girlfriend and it was yummy (we had regular size). Still have to make it myself. I have included cooking the bacon in the cooking time. UPDATE quizzed the girlfriend, she gave the recipe as is not as she does - so o'kay the difference is she used 6 slices of short rindless bacon (which is basically just the bacon meat only - no fat), therefore yes you would need the oil, she felt that way was healthier than the bacon fat.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
    2. 2
      Remove to a kitchen paper covered plate.
    3. 3
      Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
    4. 4
      Preheat oven to 200 degree celsius.
    5. 5
      Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
    6. 6
      Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
    7. 7
      Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
    8. 8
      Fold through the bacon and mushrooms.
    9. 9
      Spoon mixture into prepared pan.
    10. 10
      Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on February 16, 2009

      55

      These are great! And an easy way to eat "breakfast on the run." I added an extra strip of bacon and a small amount of sauteed onions. And based on some reviewers' comments, I only used half the amount of mushrooms. The muffins turned out a little dry, but I'm rating them 5 stars because I didn't follow the recipe and add the full amount of mushrooms -- they would have been much moister if I had. I made two batches of these -- one for today and one for the freezer. Thanks, Pat, for posting this terrific recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010

      55

      Definitely a 5 star! Made these with more bacon and froze leftovers to take camping with us. Thank you I'mPat for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2010

      55

      Interesting recipe! I made this for a friend of mine, and was told they're great! I doubled the bacon per the previous reviewer's suggestion, but otherwise made as indicated. Thanks, Pat! Made for Top Favourites of 2009 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Cheese & Bacon Breakfast Muffins

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.2
     
    Calories from Fat 101
    55%
    Total Fat 11.2 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 54.5 mg
    18%
    Sodium 314.1 mg
    13%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 5.9 g
    11%

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