Bacon, cheddar and onion breakfast muffins
Start your day with delicious Bacon, Cheddar, and Onion Breakfast Muffins! These savory muffins are packed with crispy bacon, melted cheddar cheese, and flavorful onions, all combined in a fluffy, moist batter. Perfect for a hearty breakfast or a satisfying snack!
- 11 Mar 2025
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Start your morning right with these delicious bacon, cheddar, and onion breakfast muffins. They are savory, satisfying, and packed with flavor, making them an ideal choice for a hearty breakfast or a brunch treat. With a combination of crispy bacon, tangy cheddar cheese, and flavorful onion, these muffins are sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin or line with muffin liners.
- In a large skillet, cook the bacon over medium heat until crispy.
- Transfer the cooked bacon to a paper towel-lined plate to drain, then chop into small pieces.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Stir well to ensure all the dry ingredients are thoroughly mixed.
- In a separate bowl, beat the eggs.
- Add the dried milk, sour cream, and melted butter to the eggs and whisk until smoothly combined.
- Create a well in the center of the dry ingredients.
- Pour the wet ingredients into the well and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the chopped bacon, finely chopped onion, and shredded cheddar cheese until evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tins, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. They make a perfect breakfast or brunch item, paired with a cup of coffee or tea.
Tips:
- Cook the bacon until it's crispy but not too dark; this will give the muffins a nice texture and flavor without becoming overly greasy.
- If you prefer a subtler onion flavor, you can sauté the onions before adding them to the batter, which will mellow out their sharpness.
- Be careful not to overmix the batter. Stirring just until the ingredients are combined will result in tender, fluffy muffins.
- Reserve a small amount of the cheddar cheese to sprinkle on top of the muffins before baking. This will add a lovely golden crust and extra cheesy goodness.
- Feel free to add a pinch of herbs like chives or parsley to the mixture for an extra burst of flavor. Additionally, you can try using different types of cheese if you want to switch things up.
There you have it—perfectly baked bacon, cheddar, and onion breakfast muffins that are sure to delight your taste buds. Enjoy them hot out of the oven or save them for a convenient breakfast on the go. Either way, these muffins are a fantastic way to start your day on a delicious note.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 820kcal | 41% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 2.10g | 6% |
| Sugar 24g | 25% |
| Fat | |
| Fat 40g | 46% |
| Saturated 18g | 62% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 260mg | 47% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 1.11mg | 85% |
| Vitamin B3 3.65mg | 23% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 2.70ug | 113% |
| Vitamin C 3.66mg | 4% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 2.33ug | 2% |
| Minerals | |
| Calcium, Ca 900mg | 70% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 2.29mg | 21% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 860mg | 69% |
| Potassium, K 1010mg | 30% |
| Selenium, Se 60ug | 104% |
| Sodium, Na 1470mg | 98% |
| Zinc, Zn 4.85mg | 44% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Cinnamon-banana oat pancakes with coconut oil: a healthy breakfast!
Perfect for a balanced diet without compromising on taste.
26 Feb 2025