I was getting tired of my usual breakfasts, and I'm always a fan of foods you can eat on the go, so I thought about muffins. I've made various muffins before, but they were usually sweet. I'm not sure why, but I tend to prefer savory foods over sweet ones, so when I saw these muffins with both bacon and cheese, I couldn't resist, and I knew I had to make them. I made a few of my usual modifications, including using a 50/50 mixture of white and wheat flour. I also used bacon grease as a replacement for part of the butter. I couldn't let something as precious as bacon grease (and all that luscious bacon flavor) go to waste, and I (unfortunately) didn't have any plans for that bacon grease in the near future. Aside from those modifications, I didn't make too many others. These muffins turned out deliciously. The cheddar and bacon perfectly complemented each other for a tasty breakfast treat that's savory. You could eat these muffins for breakfast like we did, but they could go well with lunch or dinner too! Since this recipe makes quite a few of these muffins, you could also freeze some and save them for later. Give these muffins a try and see what you think!
|4 teaspoons||baking powder|
|1/2 teaspoon||black pepper|
|16 ounces||bacon, diced and cooked|
|1.5 cups||cheddar cheese, shredded|
- Mix together flour, baking powder, salt, and pepper.
- Add in the milk, butter, and eggs. Stir until just moistened.
- Fold in bacon and cheese.
- Scoop batter into muffin tins.
- Bake at 350F until golden brown.