Cheese and Chive Muffins
These Cheese and Chive Muffins are so delicious and easy! Loaded with flavorful herbs and bacon, they are perfect from breakfast to dinner.
Everybody’s been there. Get home from a long days’ work and you haven’t planned anything for dinner. Nothing out of the freezer….
Haven’t been to the grocery store in two weeks, just the convenience store to pick up milk, bread and eggs….. Open the refrigerator door…. Well, there’s milk, bread, eggs….. a pound of bacon in the freezer (or better yet, a few pieces crisped and frozen in the freezer), some leftover mashed potatoes and cheese.
Ok, we can do this. Instead of the usual omelet, or over- easy eggs with toast and bacon, I decided to take it to the next level! Cheesy Herbed Bacon Muffins are fast and easy.
If you check out the pantry page, you’ll notice there is usually Bisquick in my cupboard. Not that making biscuits or muffins is difficult, Bisquick is just faster!!!
Why use bisquick?
Bisquick is a baking mix that is available in the US. It has common pantry items in it and can be made from scratch but this is incredibly easy and convenient to open a box of bisquick and measure it out.
Bisquick consists of all purpose flour, vegetable oil, cornstarch, dextrose, baking soda or baking powder, salt, sugar and monoglycerides.
First things first. Defrost the bacon in microwave for a few minutes, until it can be separated.
Ingredients you need
- Bisquick baking mix
- milk or buttermilk – If you don’t have buttermilk on hand, measure out the milk then add a teaspoon of lemon juice or vinegar to the milk and you have basically made buttermilk.
- cheese – whatever cheese you have available will work. Swiss, colby, cheddar, gouda, pepper jack, etc.
- chives – fresh is best but dried will also work
- rosemary – fresh is best but dried will also work
- parsley -fresh is best but dried will also work
- bacon
Optional additions
- minced onion
- garlic powder
- mustard powder
- parmesan
- sautéed mushrooms
- finely chopped tomato meat -remove seeds first
Pro tip: When you make bacon, always make a few extra pieces and hide them in the freezer for use in dishes like this.
How to Make Cheese and chive muffins
Bake your bacon on an aluminum foil covered rimmed baking sheet for 20-25 minutes at 375°F. Or air fry it for even faster crispy bacon.
- Chop up your chives, parsley and rosemary.
- Crumble already crisped bacon. I always save a few pieces hidden in the freezer so the boys don’t find them. It’s super convenient for salads or even these muffins!
- Grate Cheese. I use whatever small ends of cheese that I have in the refrigerator. This time I used Colby Jack and Sharp Cheddar cheese.
- Place measured Bisquick in large mixing bowl.
- Measure milk, or better yet, buttermilk.
- Stir together well.
- Add the herbs and cheese.
- Mix together.
Spray muffin tins with No-stick spray or use muffin cups. Pour batter in muffin pan 2/3 full. (paper liners are even easier for cleanup. Bake at 375°F/ 191°F for about 20 minutes, until golden brown.
If you love breakfast for dinner, you’ll love this Breakfast Pizza!
How to serve muffins
Serve these yummy muffins as a savory side for lots of dishes. Slather them with butter first.
- with beef
- for brunch
- side for baked chicken or pork chops
- for breakfast with your favorite eggs
Other Delicious Bread Recipes
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Try these easy cheese and chive muffins for a fun addition to breakfast, brunch or dinner.
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Cheesy Herbed Bacon Muffins
Ingredients
- 2 c Bisquick, or your favorite baking mix
- 1 c Milk, buttermilk is even better
- 1 c Cheese
- 1 Tbsp Chives
- 1/4 tsp minced fresh rosemary
- 1 1/2 tsp fresh parsley
- 4 slices Bacon
Instructions
- Place Bacon on Roaster Pan and Bake at 375°F/ 191°C for about 15 minutes until crisp.4 slices Bacon
- Grate Cheese.1 c Cheese
- Chop Parsley, Rosemary and Chives.1 Tbsp Chives, 1/4 tsp minced fresh rosemary, 1 1/2 tsp fresh parsley
- Mix up Bisquick. Add Cheese, Parsley, Rosemary and Chives and mix.2 c Bisquick, or your favorite baking mix, 1 c Milk, buttermilk is even better
- Spray muffin tins with no-stick spray or use muffin cups. Fill tins 2/3 full.
- Bake at 375°F/ 191°C about 20 minutes until brown.
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Notes
Nutrition
Originally Published 11/14/2014 Updated 2/23/2022
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I just found this site and love it! Easy access to recipes/ not bombarded with frustrating ads. Definitely a keeper… I tried the recipe and loved it! (use buttermilk) This will definitely be my ‘go-to’ recipe box! Well done..
Thanks Kate! I’m so glad to have you! Sign up for my newsletter too!
I just love breakfast for dinner, that’s what we have almost every evening! These muffins look so good, cheese and bacon, YUM to the MAX!
Hehe! Yes, with cheese and bacon, you really can’t go wrong! Can you? Thanks Patty!