Bacon Cheese Muffin Biscuits
Deliciously fluffy and savory, these Bacon Cheese Muffin Biscuits blend crispy bacon and gooey cheddar for an unforgettable breakfast treat.
Ingredients
Wet Ingredients
- 1 large egg Room temperature works best
- 3/4 cup milk Whole milk for richness, or substitute with almond milk
Dry Ingredients
- 1 3/4 cups all-purpose flour Measured correctly for best results
- 1/4 cup light brown sugar Adds a touch of sweetness
- 1/4 cup ground flaxseed For nutrition; can omit if not available
- 1 Tablespoon baking powder Fresh for maximum lift
- 1/2 teaspoon baking soda
Main Ingredients
- 10 pieces bacon Crispy and crumbled; Applegate Organic Bacon recommended
- 1 cup grated cheddar cheese Use sharp cheddar for intense flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a muffin pan with non-stick spray or line it with paper cupcake liners.
- Place the bacon strips in a frying pan over medium heat. Cook until crispy, about 8-10 minutes. Transfer to a paper towel to blot off excess grease and chop into bite-sized pieces.
- Grate 1 cup of sharp cheddar cheese.
Mixing Ingredients
- In a large mixing bowl, combine all-purpose flour, brown sugar, baking powder, and baking soda. Whisk them together until combined.
- In a separate bowl, beat the egg and mix with the milk until well combined.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir until just combined—the batter will be lumpy.
- Add bacon pieces, grated cheddar cheese, and ground flaxseed to the batter. Mix until just incorporated. Avoid overmixing!
Baking
- Fill each muffin cup about 3/4 full with the batter. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Bake them in advance and freeze for up to 3 months!