Bacon Cheddar Muffins

Cheese. Bacon. What’s not to like with these muffins? Serve them with any meal—breakfast, lunch, or dinner. They’re great at breakfast with your favorite omelet or alongside a warm comfort food soup or casserole.


  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 cup finely shredded sharp cheddar cheese
  • 1/2 cup bacon bits,
          or 8 bacon strips, cooked and broken into bits
  • 1 tbsp finely chopped chives


  1. Preheat overn to 375° F.
  2. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
  3. In a large bowl, combine the biscuit mix, milk, oil and egg.
  4. Fold in cheese, bacon, and chives. Be careful not to over-stir.
  5. Fill muffin cups three-fourths full.
  6. Bake at 375° for 20 mins or until golden brown.
  7. Cool for 10 mins.
  8. Remove from pan and continue cooling on wire rack.
  9. Refrigerate leftovers. Warm 10-15 seconds in microwave before eating.


  • Substitute your favorite cheese for a different taste: Mexican cheese blend, Colby-Jack, mild cheddar, etc..
  • Eliminate the bacon and substitute an Italian cheese blend or equal parts Parmesan and Romano. Add 1/2 tsp Italian seasoning with cheese.

Time Required: 45 mins

Servings: 12 muffins