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Cheesy Bacon Puffs (+Video)

Cheesy Bacon Puffs are a homemade appetizer or breakfast stuffed full if cheese, bacon and seasonings. Perfect for dipping!

HOMEMADE 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.

Cheese Bacon Mini Muffins

TIPS FOR MAKING THESE CHEESY BACON PUFF BITES:

  • This recipe for Cheesy Bacon Puffs was inspired by my Pepperoni Pizza Puffs. These can be made as an appetizer or as breakfast. They are perfect for handheld eating (my favorite kind!)
  • Instead of garlic powder and dried parsley in the puffs, use a packet of ranch dressing mix instead.
  • 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 bunch of bacon at one time so that we have it for the next few days for breakfast or BLT’s.
  • The dipping sauce is totally sinful (and totally optional.) To make a dipping sauce, combine 4 tbsp. melted butter with 1 tsp. garlic powder. Stir well.
Cheesy Bacon Puffs recipe from The Country Cook #appetizer #breakfast

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

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

HOW TO MAKE CHEESY BACON PUFFS:

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.

milk added to flour 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

Then serve!

Cheesy Bacon Puffs dipped in butter

CRAVING MORE RECIPES?

Cheesy Bacon Mini Muffins

Cheesy Bacon Puffs (+Video)

Cheesy Bacon Puffs are a homemade appetizer or breakfast stuffed full if cheese, bacon and seasonings. Perfect for dipping!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

Optional dipping sauce:

Instructions

  • Preheat oven to 375F degrees. Spray a mini muffin tin really well 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.
  • Then stir in milk.
  • Lightly beat the egg and add beaten egg to the batter.
  • Stir well to combine then add in shredded cheese and crumbled bacon (set aside just a few pieces of the bacon to add to the tops.) Stir again to combine.
  • Then allow batter to rest for 10 minutes.
  • Spoon batter evenly into mini muffin tins (this recipe makes 24 bacon puffs.)
  • Top each muffin puff with a small piece of crumbled bacon.
  • 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.

Video

Notes

  • This recipe for Cheesy Bacon Puffs was inspired by my Pepperoni Pizza Puffs. These can be made as an appetizer or as breakfast. They are perfect for handheld eating (my favorite kind!) 
  • Instead of garlic powder and dried parsley in the puffs, use a packet of ranch dressing mix instead.
  • 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 bunch of bacon at one time so that we have it for the next few days for breakfast or BLT’s.
  • The dipping sauce is totally sinful (and totally optional.) To make a dipping sauce, combine 4 tbsp. melted butter with 1 tsp. garlic powder. Stir well.
Course: Appetizer, Breakfast
Cuisine: American

Nutrition

Calories: 196kcal | Carbohydrates: 7g | Protein: 6g | Fat: 15g | Sodium: 327mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Recipe originally posted: March 2013
Updated & republished: December 2018

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31 Comments

  1. I’m going to use almond or coconut flour and 1/2 & 1/2 in place of the milk and make Keto waffles (Chaffles for those who are low carbing). I bet they’ll be great!!

  2. 5 stars
    Hi there,

    Just made a batch in a mini muffin pan….(makes 24 perfectly!) These are tasty and cheesy! One tip I would stress is to grease pan really well. I thought I did, yet I still had to use a sharp knife to get these out of pan.
    I am freezing this batch. Warmed up some in microwave and they are lovely. Can spritz with a little water if
    you think they may be dry, but I didn’t have to. Will make this recipe many times for brunches, etc.
    Thank you!

  3. 5 stars
    I am wondering what the backing time would be if you made regular size muffins. I don’t have a mini muffin tin but would l love to make these for a great grab and go breakfast.

  4. 5 stars
    I had no bacon on hand:( but I did have a lb. of Johnsonville mild sausage on hand, so browned it up, drained it really well and used the sausage in place of the bacon…….Delicious.
    Thank You.
    Note: freshly grated cheese is the best. It melts better than the packaged stuff.
    Wishing you and Very Happy and Safe New Years

  5. I have tried this with a little twist. I added a couple of Tablespoons of Jalopenos diecd up,an a half cup of creamed corn.used less milk. Turned out great.

  6. Hi I stumbled on your page I'm from Ayr Scotland and love looking for new recipes xxx Did the crumb cake and apple snickerdoodles today …yummy xx 🙂

  7. Can you make these ahead of time and freeze them? Then to heat them up, would I want to put in microwave or oven to warm up? I don't want to have them soggy, so wanted to ask what everyone thinks.

  8. Have you tried making these in a regular muffin tin? Just wondering if any adjustment might need to be made to make them a little larger so that one puff would be a serving.

  9. hi I have a question for you I'm looking to buy scoopers like the one you use on here but I don't know which size to buy for mine and reg cupcake size the website im looking at gives them #'s 4-16 so I was hoping you could help gingin2415@gmail.com thanks maria

  10. This recipe looks so good. No one in my family likes pepperoni, so I didn't try the Pizza Puffs. We all like Canadian Bacon so I am going to take Kelli's suggestion and try making them with that. Got off track there, what I wanted to ask was would the Hormel real bacon pieces work in this? Thanks and I LOVE your site and your recipes!

  11. well we loved the Pizza Puffs at this house but I will admit we used Canadian bacon because the hubs prefers that to Pepperoni. And we are gonna' love these cheesy bacon pieces of goodness as well!

  12. 5 stars
    This recipe looks like a real winner Brandie! Thanks for being honest and for working so hard to make yummy recipes like all the ones you share. We certainly gotta remember we all have different taste buds…and that fact can be proven time and time again huh? Thanks for being you. XO

  13. Thank you for actually caring enough to make the recipes you post & to tweek them if needed

    I get so upset when I make someones recipes & it comes out awful. It's almost like "no way could you have made this before posting!".

    Can't wait to try this one! Bacon & cheese! What's not to like? 🙂

    1. Thank you Nana! I sure do appreciate that and I promise, I do try these recipes out several times to make sure I'm getting it right. There are some things that are out of my control like super strong Italian Seasoning (ha ha) but it was good info. to know to help adjust that recipe. I appreciate your kind words! Hope you love these!

  14. Brandie,
    I love this revised recipe, and these would be perfect for Easter Brunch! Thanks for your hard work.

    Rebecca Ann

  15. These sound so good and I will definitely pin them! I have a question though. I'm curious why only 2% or higher milk? Thank you for all the wonderful recipes you share!

  16. Hi Brandie! I was going to write a comment on the Pepperoni Pizza Puffs, so I'll do it here! They were a big hit with our family! Everyone loved them, including the hubs! He said it was a keeper! Now I'll have to try this recipe, too! I'm sure it will be equally delicious! Thanks for sharing! Blessings from Bama!

  17. Felecia – yay! Glad they turned out good for you! Hope y'all like these ones! Tina – because the less fatty stuff is just far too watery. It messes with the batter in this and doesn't set up too well. You really need that bit of milk fat in there for good texture 🙂