Thursday, February 27, 2014

Cheddar Bacon Mini Muffins

A while ago Tracy posted a recipe for some Jalapeno and Bacon Cheesy Bread and it was the most ooey gooey delicious bread I have ever tasted! Since then I have wanted to make something similar, and actually came across a recipe for Bacon Parmesan Muffins that looked good. I changed it up a bit and used shredded cheddar jack instead of parmesan, and oh my were these delicious! If you want to see the original recipe for the bacon parmesan muffins, click here.

1/2 cup butter, softened
8 oz. block cream cheese
1 1/4 cup all purpose flour
6-8 slices of bacon, chopped and cooked
1/2 cup shredded cheddar or cheddar jack
Chives (a small pinch each muffin cup)
1/2 cup half and half
1 egg
dash salt

Blend the butter and cream cheese together until smooth and creamy. Add in the flour a little at a time and continue to blend with a mixer until a soft dough forms. Spray a cookie sheet with cooking spray and lightly flour. Dust your hands with a little flour, and then roll the dough into 24 balls. Place them on the cookie sheet and place in the refrigerator for an hour.

Meanwhile, cook the bacon. I find it's easier to just cut up the bacon with sharp kitchen shears before you cook it, then it just crumbles in the pan as it gets crispy (as opposed to cooking the whole slices and then chopping).

After an hour, remove the dough balls from the fridge and place in mini muffin pans. Sprinkle the crumbled bacon on top of each muffin, then add some cheddar and chives.

Go ahead and preheat your oven to 375 degrees. In a bowl, whisk together the half and half, egg and salt. Pour the half and half mixture over each mini muffin.

 Ignore my messy pan, it's hard to always have picture worthy food while cooking!

Place the muffin pan in the oven and cook for 25-30 minutes. Cool completely before serving.

I served these tonight along with Slow Cooker Beef and Noodles and Krispy Kale Chips.

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