Bacon & Cheddar Breakfast Muffins

If you are looking for an easy meal prep breakfast or a grab-and-go snack, these savory muffins are a great option. These muffins take only 15 minutes of prep and can last the whole week! Sometimes I am just not in the mood for a sweet danish, but I love the convenience of a grab-and-go breakfast on busy days. Make these ahead and they can last in the fridge for up to 5 days or freeze for up to 3 months.

Tools and Supplies Needed:

• 1 Cutting Board & Chefs Knife

• 1 Medium Saute Pan

• 1 Plate with Paper-towel for Cooling Bacon

• 1 Large Mixing Bowl

• 1 Medium Mixing Bowl

• Measuring Cups

• Measuring Spoons

• 2 Silicone Spatulas or Large Mixing Spoons

Ingredients

• 1/2 Lb - Thick Cut Bacon - Diced

• 2 Cups - All-Purpose Flour - Sifted

• 2 teaspoons - Baking Powder

• 1/2 teaspoon - Baking Soda

• 2 teaspoon - Salt

• 1/4 teaspoon - Black Pepper

• 2 teaspoons - Garlic Powder

• 2 teaspoons- Dried Parsley

• 1 Large - Egg

• 1 1/2 Cup - Whole Milk

• 1/3 Cup - Olive Oil

• 1/4 Cup - Sour Cream

• 1 1/2 Cups - Shredded Cheddar

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Directions

1. Preheat Oven to 375°. Grease a 12-count muffin tin and place to the side until needed.

2. Grab your cutting board and chef’s knife. Cut bacon into medium dice. Do this by cutting the bacon down the center, and then slicing it.

3. In a medium sauté pan, sauté bacon on medium-high heat until crispy. (You want the bacon to be as crisp as possible because it will soften when mixed into the muffin mix. This will take about 8-10 minutes. Once cooked remove from the pan and let cool on a plate covered with a paper towel.

4. In a medium-sized mixing bowl, combine the dry ingredients: Flour, baking powder, baking soda, and salt.

5. In a large mixing bowl combine wet ingredients; egg, whole milk, and olive oil.

6. Slowly pour prepared dry ingredients into wet, while mixing. Once the ingredients are incorporated, slowly mix in cooled bacon and cheddar.

7. Grab your prepared muffin tin, and fill with 1/4 cup of batter for each muffin.

8. Bake muffins for 22-28 minutes, or until brown on top.

9. Remove from oven to let cool for 10-15 minutes. Serve immediately, or these can be refrigerated for up to 5 days, or frozen for up to 3 months.

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Want more breakfast inspo?

Check out our other savory breakfast ideas!

Breakfast Recipes

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Bacon & Cheddar Breakfast Muffins

Yield: 12 Each

Author: The Red Fox Kitchen

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

If you are looking for an easy meal prep breakfast or a grab-and-go snack, these savory muffins are a great option. These muffins take only 15 minutes of prep and can last the whole week! Sometimes I am just not in the mood for a sweet danish, but I love the convenience of a grab-and-go breakfast on busy days. Make these ahead and they can last in the fridge for up to 5 days or freeze for up to 3 months.

Ingredients

• 1/2 Lb - Thick Cut Bacon - Diced
• 2 Cups - All-Purpose Flour - Sifted
• 2 teaspoons - Baking Powder
• 1/2 teaspoon - Baking Soda
• 2 teaspoon - Salt
• 1/4 teaspoon - Black Pepper
• 2 teaspoons - Garlic Powder
• 2 teaspoons- Dried Parsley
• 1 Large - Egg
• 1 1/2 Cup - Whole Milk
• 1/3 Cup - Olive Oil
• 1/4 Cup - Sour Cream
• 1 1/2 Cups - Shredded Cheddar

Instructions

1. Preheat Oven to 375°. Grease a 12-count muffin tin and place to the side until needed.
2. Grab your cutting board and chef’s knife. Cut bacon into medium dice. Do this by cutting the bacon down the center, and then slicing it.
3. In a medium sauté pan, sauté bacon on medium-high heat until crispy. (You want the bacon to be as crisp as possible because it will soften when mixed into the muffin mix. This will take about 8-10 minutes. Once cooked remove from the pan and let cool on a plate covered with a paper towel.
4. In a medium-sized mixing bowl, combine the dry ingredients: Flour, baking powder, baking soda, and salt.
5. In a large mixing bowl combine wet ingredients; egg, whole milk, and olive oil.
6. Slowly pour prepared dry ingredients into wet, while mixing. Once the ingredients are incorporated, slowly mix in cooled bacon and cheddar.
7. Grab your prepared muffin tin, and fill with 1/4 cup of batter for each muffin.
8. Bake muffins for 24-28 minutes, or until brown on top.
9. Remove from oven to let cool for 10-15 minutes. Serve immediately, or these can be refrigerated for up to 5 days, or frozen for up to 3 months.