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.

1. Chop up your chives, parsley and rosemary.
2. 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!
3. 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.
4. Place measured Bisquick in large mixing bowl.
5. Measure milk, or better yet, buttermilk.
6. Stir together well.
7. Add the herbs and cheese.
8. 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

• Rye Bread
• Brioche
• Cornbread
• Lemon Zucchini Bread
• Zucchini Cheese Bread
• Chocolate Banana Bread

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Tools I Use

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• cupcake tin
• KitchenAid Mixer
• spatula
• scoop

Try these easy cheese and chive muffins for a fun addition to breakfast, brunch or dinner.

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

Originally Published 11/14/2014 Updated 2/23/2022

This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.