A great dinner or wonderful for breakfast with eggs.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
24 servings
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.

  • Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.

  • Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

Nutrition Facts

205 calories; protein 8g 16% DV; carbohydrates 17.5g 6% DV; fat 11.3g 17% DV; cholesterol 33.8mg 11% DV; sodium 413.9mg 17% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2012
I just made these this afternoon and thought they were really good. It's an easy recipe with basic ingrediants that were already in my kitchen. I didn't want to defrost my bacon so I just added a handful of Hormel Real Bacon Bits and I also added a few dashes of hot sauce as I usually do with most recipes that have cheese in them. 15 minutes was just perfect time in my oven and I think they would get too dry pretty quickly if you baked them too long. I also baked them in paper cups to avoid sticking. These will be great for putting in the kids' lunches! Very Yummy! Read More
(18)

Most helpful critical review

Rating: 2 stars
09/28/2013
Really didn't like these.If they were called biscuits may have been better received.heavy crumbly texture not a bit like muffins. I made them to take to a luncheon (no time to make a replacement)there were lots of half eaten "muffins" left on plates. Read More
(4)
44 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/11/2012
I just made these this afternoon and thought they were really good. It's an easy recipe with basic ingrediants that were already in my kitchen. I didn't want to defrost my bacon so I just added a handful of Hormel Real Bacon Bits and I also added a few dashes of hot sauce as I usually do with most recipes that have cheese in them. 15 minutes was just perfect time in my oven and I think they would get too dry pretty quickly if you baked them too long. I also baked them in paper cups to avoid sticking. These will be great for putting in the kids' lunches! Very Yummy! Read More
(18)
Rating: 5 stars
11/03/2013
These are one of the first to disappear when I make them for church. If you think they are bland, you can intensify the flavor by using a SHARP cheddar ( Swiss is good also) and using some of your bacon drippings for the oil. Read More
(12)
Rating: 4 stars
04/14/2013
This recipe made wonderfully moist muffins. I used extra sharp cheddar cheese and they taste good. My first reaction was that they were a little bland. However while I was thinking this I ate 3 muffins! I just had another one. It tastes sort of like a cheese and bacon flavored biscuit. I would make and eat them again as is. I also think they would be great with green onions or a pinch of cayenne added in. They would be good to take to a brunch or even served with soup or chili. Thanks for sharing the recipe. I will make them again. Read More
(9)
Advertisement
Rating: 4 stars
01/07/2013
These were good but could use a little umph (perhaps some green onions chives or a few drops of hot sauce would do the tricks). They're best warm out of the oven or reheated. Read More
(9)
Rating: 5 stars
01/09/2013
Family loved these. I am wondering if you can do the same recipe and exchange bacon for breakfast sausage. Will definitely cook these again! Read More
(7)
Rating: 2 stars
09/28/2013
Really didn't like these.If they were called biscuits may have been better received.heavy crumbly texture not a bit like muffins. I made them to take to a luncheon (no time to make a replacement)there were lots of half eaten "muffins" left on plates. Read More
(4)
Advertisement
Rating: 5 stars
05/14/2013
YUM YUM YUM! What a great recipe--awesome idea to make a more savory breakfast muffin in place of the traditional sweet cake-like ones. I know this isn't exactly "healthy" (it's mostly flour not egg) but still it is a WONDERFUL once-in-a-while breakfast treat! This recipe got my family up and moving this morning for school. Thanks--will definitely make again! My only substitution was to add three chopped green onions in place of the garlic salt. Read More
(4)
Rating: 4 stars
03/03/2014
this recipe was easy and the ingredients are what most will normally have on hand. I read the reviews and added a few things. I added one finely chopped seeded jalepeno about 1/2c more milk used equal amounts of salt AND garlic powder and ommited the garlic salt. I dont think I would have liked the muffin as written but its a very good starting point Read More
(3)
Rating: 4 stars
04/02/2013
This recipe is a hit at parties. Add much more cheese than the recipe prescribes. It tastes a bit bland otherwise. These muffins also taste good when reheated. Read More
(3)