Bacon cheese muffin biscuits are a savory biscuit and muffin all in one.
Bacon and cheese are mixed into a batter with ground flaxseed. These are baked in the oven in a muffin pan. They're the perfect recipe to serve for breakfast, brunch or at lunchtime with a bowl of soup, like our creamy rutabaga carrot soup.
Easy Biscuit Recipe
Love muffins and biscuits? This recipe takes the best of both worlds. I love serving these for a quick brunch idea for guests.
- These biscuits are subtlely sweet, combined with salty bacon and cheddar cheese.
- Biscuit muffins are fun and easy to make. These are similar to our farmhouse sausage biscut muffins.
- Ground flax adds healthy fiber.
- These muffins also freeze well which makes them great for grab-and-go breakfasts!
- These taste lovely when served with soups and stews, including our country ham and bean soup, holiday leftover turkey carcass soup or the delicious creamy carrot tomato soup.
Recipe Ingredients
- BACON: 10 bacon strips are cooked in a frying pan, blotted with a paper towel and chopped small. The thin-style bacon works best for this recipe. You can also use chopped bacon topping to save time.
- DRY INGREDIENTS: A combination of flour, brown sugar, ground flaxseed, baking powder and baking soda is used to make these muffins.
- WET INGREDIENTS: You only need one egg and milk.
- CHEESE: Shredded cheddar cheese adds wonderful flavor. You can also use grated mozzarella.
How To Make Bacon Cheese Muffin Biscuits
- First, cook the bacon. Once cooked, pat dry with a paper towel and slice into bite-size pieces.
- In a large bowl, mix together the flour, brown sugar, ground flaxseed, baking powder and baking soda according to full recipe card instructions below.
- Beat one egg with the milk, then add to the dry ingredients bowl. Fold in the cheddar cheese and chopped bacon.
- Pour the batter into a greased muffin pan and bake until tops are golden brown. Serve and enjoy!
Leftover 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. These tend to taste freshest when gobbled up within 3 months.
More Muffin Recipes
- Cottage Cheese Muffins are mildly sweet and lend perfectly to toppings like butter or a dollop of yogurt.
- Breakfast Flaxseed Muffins are hearty and wholesome.
- Oatmeal Muffins with Six Flavors To Try are the perfect grab-and-go breakfast.
- Pancake Mini Muffins are an easy way to cook a batch of pancakes.
- Banana Oatmeal Muffins are delicious without a lot of fuss.
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Bacon Cheese Muffin Biscuits
These bacon cheese muffins are like a savory biscuit and muffin all in one! Serve warm for breakfast with butter or for lunch with a bowl of soup.
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Servings: 12 muffins
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 tablespoon baking powder
- ½ teaspoon 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:
Storage Instructions:
- 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 Info
Calories: 231kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 346mg | Potassium: 124mg | Fiber: 1g | Sugar: 5g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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