Cheese & Bacon Breakfast Muffins

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

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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.

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Wow Delicious! I used Pepper Jack cheese and doubled the bacon. Made the muffins have a little kick. These muffins were awesome! Thanks so much ; )

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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!

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Freaking awesome! I've eaten my second already! I mixed up the ingredients a little after reading other reviews. I added 6 slices bacon instead of 3 and halved the mushrooms (though I love that the flavour still came through a lot). Because my family are a bunch of cheese lovers I think I doubled that too. Even though I'm Canadian I was lost at 80gms of butter (too used to American recipes I guess lol), but I guessed it to be about 1/2 cup and it turned out so I guess I was at least close! I used green onions instead of chives cause my garden ate my chives this year. I also made a mini muffin batch (baked about 14 mins). Love these! I'll be making them lots and I bet if I can keep my paws off them they'll freeze great for quick breakfasts too! EDIT: I threw some of these in the freezer and they re-heated great! My daughter and I had a great breakfast that was super quick to make! Just a couple mins in the nuker! Thanks for another OAMC recipe. I'm making a quad batch now!

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I agree with other reviewers, the predominant flavor in these muffins is mushroom. That's not a bad thing, I was just expecting more of a bacon flavor. I did double the bacon as others suggested. Next time I will slice up some green onions and saute those with the mushrooms instead of using the milder tasting chive. These are very filling....one muffin was plenty for me for breakfast. I plan on freezing the others for a quick breakfast before work. Thanks for sharing! Made for Market tag.

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Great texture and pretty good flavor. Maybe throw another 1/2 of cheese and a bit more salt.

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easy recipe, came together well, Used Mersey Valley cheese, and about 300gr mushrooms.
very tasty . will definately make these again! thanks Pat

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These were awsome. Reminds me of a johnny cake only without cornmeal. Love the flavors together. Made as directed but used about 1/4 cup of real bacon pieces and omitted the cooking the bacon step.

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Double the bacon, but don't half the mushrooms, leave those as they are. Very nice and moist muffins.

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These are great straight out of the oven. I think the other reviews are right, double the bacon! Then again for me I could quadruple it and still not have enough :) Thanks Pat! Made for Potluck Tag.

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These are good!! I left out the mushrooms and used sharp cheddar sheese. Like most, I doubled the bacon. They are a great thing to have for my DH to throw in his lunch and take to work...beats him having cookies and milk for breakfast!! Made for Fall 2009 PAC.

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Made these last night to freeze for DH. I used 6 rashers, 300g mushrooms and subbed 3 tablespoons of the flour for wheatgerm. Also added a dash of paprika and more chives. These muffins were tasty, however next time I would add more cheese as per the last reviewer. A quick and easy breakfast standby. Made for Recipe swap #22

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We thoroughly enjoyed these for this morning's breakast. I used sliced mushrooms as that's what I had on hand and grated tasty cheese. I only ever use the meat part of the bacon, but cooked the full rasher, then removed the fat (that goes into my cat's dinner bowl tonight). I love bacon but don't eat it often, so wanted the extra flavour that cooking the mushrooms in the bacon fat brings. Well that's my rationale! My only addition was half a finely chopped onion which I sauteed for about a minute before adding the mushroom slices to the pan. The muffins we didn't eat this morning, we'll reheat before eating. Of course they could be eaten at room temperature, but they are just SO delicious warm: a super recipe, Pat!

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I'm rating with no stars because I followed some other reviewers suggestions. I used six slices of bacon. Also, being the good southern girl that I am used some of the left over bacon grease instead of olive oil. These really turned out well. Nice savory muffins.

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We enjoyed these for breakfast this morning. The mushroom flavor really dominated these. I'll add more bacon next time. Used only the meat portion of the bacon. Omitted the oil all together. Loved the flavor the chives gave this. We used a sharp cheddar cheese. Texture was perfect. thanks. Made for SSC Pet Parade.

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These were a nice little savory muffin. I think they would be better with more bacon and less mushrooms. Loved the chives and maybe would increase the amount of those too. We served these with over easy eggs. Yum!

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These are scrumptious! I halved the recipe and made 12 mini muffins. I wish I'd made the whole batch and frozen the leftovers, I bet they'd work really well as an OAMC breakfast. I did cut back a bit on the mushrooms, using about 4 ounces for a half batch. I did NOT use the olive oil, as there was plenty of bacon grease left to cook the mushrooms. Since I only had green onions, not chives, I did toss them in the pan with the mushrooms during the last minute or so of cooking. I will absolutely make these again, they are fantastic!

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These muffins are very good, but the title is misleading. They really should be called Mushroom and bacon breakfast muffins, because the mushrooms are predominant. That said, the recipe was easy, the muffins rose and cooked well, and they taste good. I didn't have any chives, and I really think they would add something to the recipe. Or I may add a little dill next time I make these. I used 1 cup whole wheat flour and 1/2 cup plain flour. Also, there's a lot of juice left after cooking the mushrooms, so I just drained that off.

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