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.
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.
Hi. Made the muffins. Super good! I did use the muffin method instead of the one bowl method just because I’m old therefore old school. They are moist and delicious so thanks for providing a recipe I really wanted to make.
I make these all the time. They are a huge hit, everyone loves them. I add picked jalapeños and a little onion powder. I also add a little extra cheese on top.
OMG! These are amazing and so easy to whip up. I made a batch yesterday and by noon they were gone. My daughter, who doesn’t eat anything, had 5. I am now making my second batch and everyone is excited to get some again.
These were amazing!
Added a few green onions…yum!
I made these this morning. Absolutely delicious.
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.
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.
What kind of cheese do you recommend if using sausage and rosemary?
You can’t go wrong with cheddar. Other options would be feta for a bigger twist, or even mozzarella, fontina, gruyere, or maybe gouda.
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!)
Have you tried this with any other kind of flour like coconut or paleo friendly/gluten free types? Thank you
I have not.