I may have a massive sweet tooth, but I am all about savory breakfasts. 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.

For more bacon goodness, try our Spicy Maple Candied Bacon or our Bacon Jam.

Why My Recipe

  • Bacon drippings add flavor and extra moisture to the batter.
  • Crispy bacon and gooey cheddar cheese all together in a fluffy muffin.
  • The perfect on-the-go breakfast or snack that eats like a whole meal.
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!

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.

Ingredient Notes

  • Bacon: We cook our bacon in the oven for convenience and less splatter. You can also purchase pre-cooked. You can use thick-cut or classic-cut.
  • Bacon Drippings: Used for flavor and moisture.
  • Egg: Room temperature is best for baking. Just place the eggs on the counter 30 minutes before starting your batter. If you add your eggs to the batter straight from the fridge, you’ll have a denser (but still tasty) muffin.
  • Milk: Whole, 2%, and 1% are our preferences for the fat content, but technically skim milk and plant-based milk will also work.
  • All-Purpose Flour: Be sure to use all-purpose or bread flour here. They both work.
  • Brown Sugar: Contains more moisture and a deeper flavor than granulated white sugar.
  • Baking Powder: Make sure yours is fresh (not expired) because this is what makes the muffins rise.
  • Shredded Cheddar Cheese: Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping.

Flavor Variations

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 Drippings

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!.

Storage & Reheating

Store leftovers at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. If you haven’t eaten them as fast as we have, you can also refrigerate for up to 1 week!

Freeze cooled muffins in an airtight container or resealable plastic freezer bag. Then simply pop in the microwave for about 20 seconds to thaw.

Warm leftovers that are at room temperature in the microwave for 10 seconds.

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