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Bacon Cheese Muffins
November 21, 2011

Just made these for the first time. Came out great and are awesome when they are still warm out of the oven and the cheese is still gooey when you pull them apart. I did use suggestions and made a couple variations to the recipe. I used an egg as called for but added an extra egg yolk just for moisture. It worked great! I also took someone else's suggestion and used only half the amount of vegetable oil and replaced the other half with bacon grease which I reserved from cooking the bacon. I also used about double the amount of bacon and cheese as all these things enhanced the flavor. I added a little cayenne pepper for flavor and I think that it is somewhat necessary to add some spices as I read that they can have a "floury flavor". I could see how that can happen without extra spices. Finally I reserved some chopped bacon and shredded cheese to put on top of the biscuits before baking them which enhanced visual appeal, added flavor, and also gave a nice contrast of texture as the bacon got extra crispy on top of the biscuit to add some crunch. Hope these variations help!

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