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.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 12 muffins

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

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.

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.

The nutritional information provided is an estimate and is per serving.

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