The Stay At Home Chef: Savory Bacon Cheddar Muffins

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Savory Bacon Cheddar Muffins

I may have a massive sweet tooth, but I am all about the savory breakfast. There is just something about starting your day with something hearty. These muffins are packed full of bacon and bacon drippings with yummy melted cheddar throughout. They are easily frozen for later enjoyment. Just pop in the microwave for about 20 seconds to thaw. I'm personally thinking of using these as part of my Christmas breakfast this year as a little savory to balance out the sweet. Enjoy!

Recipes makes 1 dozen


1 pound bacon
1/3 cup bacon drippings
1 large egg
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
2 cups cheddar cheese, shredded


1. Cook bacon in a skillet over medium high heat until very crisp. Remove the bacon from the pan and drain and cool on paper towels. Reserve the drippings and measure out 1/3 cup. Once the bacon is cool, crumble it.

2. In a medium mixing bowl, combine the egg, milk, flour, sugar, baking powder, and bacon drippings. Stir until combined. There will still be some lumps. Stir in the bacon and cheese until evenly distributed.

3. Divide the batter among a lightly greased muffin tin. Bake at 400 degrees for about 15 minutes, until golden brown. Remove from the pan and cool or eat warm.

You've probably heard a reference or two (or many!) to bacon-mania where bacon can be used in almost anything. I myself am not a bacon-crazed individual, but I do appreciate the deliciousness that is bacon. In the United States, bacon comes from pork belly.

Bacon fat makes for a delicious and versatile flavoring. The above recipe incorporates the bacon fat into the product, but that is rarely the case, especially if you are just cooking up strips of bacon to eat plain. Bacon fat can be stored in a small jar in the refrigerator and will last about a month. Add a tablespoon to your roasted potatoes. Throw it in some cornbread. Saute cabbage in it. Cook your egg in it. Add it to a salad dressing. Sneak it into your hamburgers. Add a little to veggies like green beans, corn, or brussel sprouts. There are so many ways to use it so don't let it go to waste!

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  1. Anonymous11:45 AM

    Hi. Sounds great. Just one question...maybe i'm missing the obvious, but the instructions say to "Reserve the drippings and measure out 1/3 cup." But I don't see what we're supposed to do with the reserve or the 1/3rd cup...? Do I infer correctly that I should add it into the egg/milk/flour combination in Step 2? Thanks. happy holidays & here's to kitchen successes in the year ahead.

    1. Thanks for catching that! You were correct in your assumptions. The recipe is fixed now!

  2. Anonymous4:39 PM

    Just wondering around how many this makes? They sound yummy!

  3. Oooh, these sound really good... as well as dangerous, since I happen to have all the ingredients in my kitchen right now! Thanks for the recipe, I'm really looking forward to trying it. :D

  4. I love staying home to bake, it's definitely one of my guilty pleasures. It's never come to me to make savory baked dishes. I'll give it a go when i get my new mixer. My husband says that it's supposed to trump my old one, but I'm not holding my breath.

  5. Anonymous10:34 AM

    What type of flour do you use? All-purpose or self-rising?

  6. looks very nice and apettisant


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