every semester my coworkers each take turns making breakfast to share during our staff meetings. i love it since it’s a welcomed changes to the cereal, english muffins, or yogurt i usually eat for breakfast. in the past i’ve made whole wheat apple muffins, pumpkin cream cheese muffins, and bacon cheddar scones. this time around i made these bacon & cheddar muffins and chocolate chip scones (recipe coming soon!).
i like to bring a savory breakfast option along with a sweet one and for some reason i always default to something with bacon and cheese. i just can’t help it. but i think next time i will try some other kind of savory breakfast dish. we’ll see. anyone have any suggestions?
either way though, these bacon & cheddar muffins are delicious! they are full of bacon, sharp cheddar cheese, and green onions. they probably aren’t a good every day kind of a breakfast with all of the cheese and bacon, they are definitely a good treat!
the muffins start with some bacon – so fry up 6 strips of bacon and set them aside to cool.
shred the sharp cheddar cheese and chop up the bacon.
now set aside a little bit of the bacon and cheese in a little bowl. you’re going to use this to top each muffin to make them look nice and pretty.
time to make the batter. first mix the dry ingredients – flour, salt, sugar, pepper, and baking powder in a large bowl. then add the cheese, bacon, and green onions (i forgot them and had to add them in later, please forgive me)
next mix the wet ingredients – eggs, milk, sour cream, and vegetable oil.
pour the wet mixture over the dry and mix just to combine. be sure to not overmix. (also, if you’re like me and forgot to add the green onions, add them now.)
the muffin batter is ready!
divide the batter evenly between 12-15 muffin cups (i got 15 muffins out of this recipe but the original one only got 12).
sprinkle a little of the bacon and cheese you aside over each one.
bake in a 375 degree F oven for 20-25 minutes.
let them cool a little bit and then they are ready to enjoy!