Bacon cheese muffin biscuits are like a savory biscuit and muffin all in one!
Serve warm for breakfast with butter or for lunch with a bowl of soup like my creamy rutabaga carrot soup.
Bacon Cheese Muffin Biscuits
Love muffins and biscuits? This recipe takes the best of both worlds. These biscuits are subtlely sweet, combined with salty bacon and cheddar cheese. Ground flax adds healthy fiber.
I love serving these for a quick brunch idea for guests. These muffins also freeze well which makes them great for grab-and-go breakfasts!
Bacon Cheese Muffin Biscuit Ingredients
- Bacon – 10 bacon strips are cooked in a frying pan, blotted with a paper towel and chopped small.
- Cheese – 1 cup of grated cheddar cheese is needed. You can also use grated mozzarella
- Ground Flax Seed – You’ll need ¼ cup of ground flax seed.
- Flour – This recipe uses 1 ¾ cups of all purpose flour. You could also add whole wheat flour – perhaps 1 cup all purpose and ¾ cups whole wheat flour. Or bake them with whole wheat flour for a healthier version.
- Sugar – To sweeten these muffins you can use light brown sugar, coconut sugar or lakanto monkfruit sweetener (it’s sugar-free).
- Other Baking Ingredients – You’ll also need baking soda, baking powder, an egg and some milk.
How To Make Bacon Cheese Muffin Biscuits
Here’s a quick overview of how to make the bacon cheese muffin biscuits. For the full recipe, scroll down to the bottom of this post.
- Cook Bacon – First, cook 10 strips of bacon. Once cooked, pat dry with a paper towel and slice into bite-size pieces.
- Dry Ingredients – Mix together the flour, brown sugar, ground flaxseed, baking powder and baking soda.
- Wet Ingredients – Beat one egg with the milk, then pour into the dry ingredients bowl.
- Mix, Add Bacon and Cheese – Stir the grated cheddar cheese and chopped bacon into the batter. Pour the batter into a greased muffin pan and bake at 350°F for 15-18 minutes. Transfer to a rack to cool completely.
How To Serve Bacon Cheese Muffin Biscuits
Serve warm at Sunday brunch with a dollop of butter. These also make easy grab-and-go breakfasts!
Eat for lunch or dinner with soups and stews, like my creamy carrot tomato soup or cod potato corn chowder.
How To Store The Muffin Biscuits
These muffins can be stored on the counter or in the fridge in an airtight container for up to 1 week.
You can also freeze these muffins easily. I like to wrap mine individually in parchment and place them all in a large freezer bag. This helps to prevent freezer burn. You can store these indefinitely in the freezer, but they tend to taste freshest when gobbled up within 3 months.
More Muffin Recipes
- Cottage Cheese Muffins – These are mildly sweet and lend perfectly to toppings like butter or a dollop of yogurt.
- Breakfast Flaxseed Muffins – These breakfast muffins can be quickly put together using a few simple ingredients and ground flaxseed as the base.
- Oatmeal Muffins with Six Flavors To Try – These are the perfect grab-and-go breakfast.
- Pancake Mini Muffins – An easy way to cook a batch of pancakes.
- Banana Oatmeal Muffins – Delicious without a lot of fuss.
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Bacon Cheese Muffin Biscuits
Ingredients
- 10 bacon strips
- 1 egg
- ¾ cup milk
- 1 ¾ cups all purpose flour
- ¼ cup light brown sugar - coconut sugar, or lakanto monkfruit sweetener (sugar-free)
- ¼ cup ground flax seed
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a muffin pan with non-stick spray or use paper cupcake liners.
- Cook the bacon strips in a frying pan until crispy.
- Add to a paper towel and blot off any excess grease.
- Chop into bite size pieces (I like to use scissors but you can also use a knife and cutting board).
- Grate 1 cup of cheddar cheese.
- In a large bowl, combine the all purpose flour, sugar, baking powder and baking soda.
- In a separate bowl, beat the egg and milk together.
- Create a well in the center of the flour. Pour the egg milk mixture in the center.
- Gently stir until just combined. The batter should be lumpy.
- Add the cheddar cheese, bacon and ground flaxseed. Mix with the batter.
- Once the ingredients come together, stop mixing.
- Fill the muffin pan ¾ full. (I like to use a ¼ measuring cup to help divide the batter evenly.)
- Bake for 15-18 minutes or until a toothpick comes out clean when poked through the center. Let muffins cool for 10 minutes in pan.
- Transfer to a rack to cool completely.
Recipe Notes:
- These muffins can be stored in an airtight container in the fridge or on the counter for up to 1 week.
- You can freeze these muffins too – just wrap them individually in parchment paper and store in a freezer bag for up to 3 months.
Nutrition
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.