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Bacon Cheese Muffin Biscuits

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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.

bacon cheese muffin biscuits piled on a white plate with one in front.

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.

Ingredients on a cutting board: bowl of milk, cup of flax, plate of bacon, cup of brown sugar, egg, grated cheddar cheese, baking powder and flour.

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.
bacon cheese muffin biscuits on a black cooling rack

How To Make Bacon Cheese Muffin Biscuits

  1. First, cook the bacon. Once cooked, pat dry with a paper towel and slice into bite-size pieces.
  2. In a large bowl, mix together the flour, brown sugar, ground flaxseed, baking powder and baking soda according to full recipe card instructions below.
  3. Beat one egg with the milk, then add to the dry ingredients bowl. Fold in the cheddar cheese and chopped bacon.
  4. 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.

One bacon cheese muffin biscuit sliced in half with butter. Plate of muffins in background.

More Muffin Recipes

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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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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins



  • Preheat the oven to 350°F. Spray a muffin pan with non-stick spray or use paper cupcake liners.
    muffin pan and avocado oil spray
  • Cook the bacon strips in a frying pan until crispy.
    frying pan with bacon
  • Add to a paper towel and blot off any excess grease.
    plate, paper towel and cooked bacon
  • Chop into bite size pieces (I like to use scissors but you can also use a knife and cutting board).
    plate with cooked bacon and scissors
  • Grate 1 cup of cheddar cheese.
    cheese grater, paper towel and bowl with shredded cheese
  • In a large bowl, combine the all purpose flour, sugar, baking powder and baking soda.
    white bowl with flour and whisk
  • In a separate bowl, beat the egg and milk together.
    egg and milk with metal whisk
  • Create a well in the center of the flour. Pour the egg milk mixture in the center.
    bowl with flour and well in center. Egg milk mixture poured in center well.
  • Gently stir until just combined. The batter should be lumpy.
    lumpy batter in white bowl with spatula.
  • Add the cheddar cheese, bacon and ground flaxseed. Mix with the batter.
    chopped bacon, grated cheese, ground flax and batter beneath it. Grey spatula in bowl.
  • Once the ingredients come together, stop mixing.
    wet batter in white bowl with grey spatula
  • Fill the muffin pan ¾ full. (I like to use a ¼ measuring cup to help divide the batter evenly.)
    batter scooped into muffin pan with measuring cup and white bowl with batter beside it.
  • 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.
    cooked muffins in muffin pan.
  • Transfer to a rack to cool completely.
    cooked muffins on a cooling rack.

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. 
To reheat, wrap one in a paper towel and microwave for a minute or two.


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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