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Savory Bacon Cheddar Muffins are the perfect on-the-go breakfast item. It’s a hearty, moist, and deliciously savory muffin that you’ll be happy to wake up to every day!
A hand holding up a Bacon Cheddar Muffin.

I may have a massive sweet tooth, but I am all about the savory breakfast. There is just something about starting your day with something hearty. These muffins are packed full of bacon and bacon drippings with yummy melted cheddar throughout. Everything really is better with bacon and this muffin is no exception.

Good news! These muffins are also freezable! Simply freeze and store in a resealable plastic bag.  When you want your tasty breakfast, just pop in the microwave for about 20 seconds to thaw.

You can also use the base recipe for this muffin to experiment with your own savory flavors. Try sausage and rosemary or maybe ham and pineapple. The combinations are really endless!

Bacon cheddar muffins
Cooking Lesson

You’ve probably heard a reference or two (or many!) to bacon-mania where bacon can be used in almost anything. I myself am not a bacon-crazed individual, but I do appreciate the deliciousness that is bacon. In the United States, bacon comes from pork belly.

Bacon fat makes for a delicious and versatile flavoring. The above recipe incorporates the bacon fat into the product, but that is rarely the case, especially if you are just cooking up strips of bacon to eat plain. Bacon fat can be stored in a small jar in the refrigerator and will last about a month. Add a tablespoon to your roasted potatoes. Throw it in some cornbread. Saute cabbage in it. Cook your egg in it. Add it to a salad dressing. Sneak it into your hamburgers. Add a little to veggies like green beans, corn, or brussel sprouts. There are so many ways to use it so don’t let it go to waste!

Watch the video where you can get even more great tips and tricks for making this recipe. It’s always nice to have a visual. You can also check out my YouTube Channel where I have almost 200 video recipes for you to enjoy.

A hand is holding up a Bacon Cheddar Muffin.
Savory Bacon Cheddar Muffins are the perfect on-the-go breakfast item. It’s a hearty, moist, and deliciously savory muffin that you’ll be happy to wake up to every day!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
  • 1 pound bacon
  • 1/3 cup bacon drippings
  • 1 large egg
  • 3/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 2 cups shredded cheddar cheese
  • Lay bacon out on a baking sheet in an even layer. Place the baking sheet into a cold oven. Set the temperature to 400 degrees and set a timer for 20 minutes. After 20 minutes check the bacon and remove when crispy. Transfer to a paper towel lined plate to drain. Reserve the drippings and measure out 1/3 cup. Once the bacon is cool, crumble it.
  • In a medium mixing bowl, combine the egg, milk, flour, sugar, baking powder, and bacon drippings. Stir until combined. There will still be some lumps. Stir in the bacon and cheese until evenly distributed.
  • Divide the batter among a lightly greased muffin tin. Bake at 400 degrees for about 15 minutes, until golden brown. Remove from the pan and cool or eat warm.


Calories: 391kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 391mg | Potassium: 245mg | Sugar: 5g | Vitamin A: 245IU | Calcium: 207mg | Iron: 1.3mg
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Bacon Cheese Muffins
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November 6, 2016 5:44 am

They sound delicious! Does the sugar give the muffins a sweet taste? If so, could I leave it out or does it have a special purpose? Thank you.

May 8, 2020 3:18 pm

5 stars
These muffins are delicious! I used 1 1/2 cups of cheddar cheese in the batter then the 1/2 cup for the toppings. It came out great. Thank you for the recipe.

February 29, 2020 6:43 am

5 stars
They came out great ! Did a little modifications : 2 cups flour, used veg oil instead of bacon fat, and 2 eggs. Added 1 tsp onion powder and dried parsley.

May 27, 2019 8:29 am

What kind of cheese do you recommend if using sausage and rosemary?

May 13, 2018 7:28 am

5 stars
Made these for my mom this morning (happy mother’s day to all the moms out there)! They’re quite good, although the mild cheddar we had on hand doesn’t really shine through; I’ll definitely be making them again with a sharper cheddar 😉 (I particularly love the tiny hint of sweetness from the brown sugar – genius!)

May 5, 2018 11:29 am

Have you tried this with any other kind of flour like coconut or paleo friendly/gluten free types? Thank you

February 12, 2018 6:58 am

Hi.. may i know what kind of milk this recipe requires? Thanks

January 26, 2018 1:30 am

5 stars
These muffins are delicious! What a great recipe! Thank you so much!

June 22, 2017 12:48 pm

Would it be okay to use liners in the muffin tin?

July 6, 2018 9:26 am


April 30, 2017 10:31 am

Can I freeze these?

April 5, 2017 3:38 pm

Have you ever made these as mini muffins? If so, how long did you cook them?

LeeAnne ToddRix
February 24, 2017 3:58 pm

Hi. I put my bacon in the oven as it says and it burned. I should not have put it in the oven. Dumb idea. But overall, the recipe looks good and yummy.

December 4, 2016 2:42 am

Hi can I replace the bacon drippings with melted butter instead?

November 11, 2016 3:36 pm

Have you had any experience making these ahead and freezing them?

April 17, 2016 10:07 pm

These were SO delicious. I was wary of the bacon fat and of there being a pound of bacon in there, but they were fantastic, and you are right–not greasy. My stove runs hot, so med-high was way too high, and I burned a lot of the bacon. As a result, I would guess I only used about 3/4 of a pound, which was just right for me anyway. I brought them to my Sunday morning meditation and chai group, and everyone loved them and wants the recipe! Thanks so much!

April 17, 2016 10:20 pm

Thank you for coming back to tell me. Totally made my day! So glad you all liked them!

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