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Bacon Cheddar Chive Muffins

Bacon Cheddar Chive Muffins

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Shelley Albeluhn

Shelley Albeluhn

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
  4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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Reviews

MAGGIE MCGUIRE
43

MAGGIE MCGUIRE

12/4/2003

Wonderful flavor and great presentation! My family liked them but was unsure of the "strange" taste left in the mouth. I believe next time I will substitute sour cream for the crm of mushrm soup and green onions for the chives. Otherwise this recipe is delish! Thanks Shelley

DIAMOND_01
22

DIAMOND_01

4/11/2003

Our whole family loved this easy recipe. The combination of ingredients was wonderful. My teenage sons devoured them. I liked the idea of a quick breakfast item and highly reccommend these. Thanks Shelley!

NORM2369
22

NORM2369

4/11/2003

Interesting combination of ingredients that works very well. Although next time I'm going to omit the cream of mushroom, but that's just a personal preference. Thanks for the recipe.

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