Spray a mini muffin tins really, 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.
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 tablespoon melted butter with 1 teaspoon garlic powder. Stir well.