Cheesy Bacon Puffs

Sometimes recipes just don’t work out for everyone. Despite my best efforts to share only recipes that my family loves, not everyone else loves them. It’s just how it goes. We all don’t have the same tastebuds, so it stands to reckon that you all won’t love some of this stuff as much as I do.

Such was the case with a recent recipe I shared for Pepperoni Pizza Puffs. My family really likes them. My friend’s family, on the other hand, were not exactly clamoring over each other for seconds. In fact, they were spitting them out. Huh? What happened? Was that the same recipe I shared? Yes indeed, it was, and they were not digging it – at all. After some back and forth, we realized that she was using a different brand of Italian Seasoning than I was and hers seemed to be much stronger in flavor than my brand. So not all Italian seasoning is created equal. All good information to know so that I could make a note on the recipe for others.

Finger food is the best food

This recipe for Cheesy Bacon Puffs was inspired by those Pepperoni Pizza Puffs. These can be made as an appetizer or as breakfast. They are perfect for handheld eating (my favorite kind!)

Cheesy Bacon Puffs recipe from The Country Cook #appetizer #breakfast

Ingredients:
3/4 cups all-purpose flour
3/4 tsp. baking powder

1 tsp. garlic powder
1 tsp. dried parsley (optional)

Baca Juga

1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup milk (2% or higher)
1 egg, lightly beaten
1 cup (generous) shredded cheddar cheese
1/2 lb. cooked and crumbled bacon (a generous 1/2 cup)

Optional dipping sauce:

4 tbsp. melted butter
1 tsp. garlic powder

all-purpose flour, baking powder, garlic, dried parsley, black pepper, milk, egg, shredded cheddar cheese, bacon

Directions:

Preheat oven to 375F degrees. Get out your mini muffin tins. This recipe should make 24 puffs. Now, not all mini muffin tins are created equal. Spray those mini muffin tins with nonstick cooking spray. In a medium bowl, combine flour, baking powder, garlic powder, parsley, salt and pepper. Give it a quick stir to combine.

flour, baking powder, garlic powder, parsley, salt and pepper mixed in a bowl

Then pour in milk. Lightly beat the egg. Then add beaten egg to the batter.

Stir well to combine, then add in shredded cheese and crumbled bacon. Stir to combine again. Then allow batter to rest for 10 minutes.

shredded cheese and bacon added to muffin batter

Then scoop batter into mini muffin tins. I like to use a spring-release cookie scoop but spoons work just fine too.

cheese bacon muffin batter in mini muffin tin

Now, this next part might seem a little OCD but I like to add a small piece of bacon onto the top of each puff before I put them in the oven. It not only makes sure everyone gets a bite of bacon in each puff but it makes ’em look pretty and kinda gives folks an idea of what they are eating. Bake at 375F degrees for about 20 minutes. They should spring back to the touch when ready. Still not sure if they are done? Stick a toothpick in one. If it comes out with batter on it, it needs to bake for a few more minutes.

fully baked cheese bacon muffins in a mini muffin tin

And serve. Now, this next part is totally sinful (and totally optional.) To make a dipping sauce, combine 4 tbsp. melted butter with 1 tsp. garlic powder. Stir well.

Cook’s Notes: Feel free to use pre-shredded cheese and the pre-cooked bacon for this if it makes your life easier. I sometimes like to fry up a whole mess of bacon at one time so that we have it for the next few days for breakfast or BLT’s.

Enjoy!