Bacon, Gruyere, and Scallion Muffins


I know it’s only, what, January 5th? But I feel like these muffins will already be a contender in the whole “best of 2015” post. It’s pretty tough not to fall in love with savory muffins, let alone with savory bacon muffins reminiscent of biscuits. (And we already know I love breakfast biscuits.)

These muffins came about when we had extra gruyere cheese to use up. My husband, who normally sticks really closely to the grocery list I make, ventured out and got some gruyere because “it was on sale.” Well, great, but even “on sale” gruyere is, like, a second mortgage. And when you’ve already made a meal plan that does not include gruyere, it’s not the best impulse buy. So, I added a couple things that included gruyere to the following week’s menu, but I knew we’d still have extra. I was searching and came across these and, well, I stopped searching.

When I first read through the ingredient list, I thought it was really weird that there was no butter or oil in these. I mean, how is that possible? And then I realized where the fat came from – bacon drippings. So, yeah, that right there should be enough to nudge you to make these. We all really loved these and they went just a liiiittle too quickly. They are best the day you make them, but they are still good as leftovers, just heated for a few seconds (my son was very excited to tell his teachers how he was eating BACON muffins for breakfast, not blueberry or apple, BACON).

Next time gruyere unexpectedly shows up in my fridge, I won’t be nearly as disconcerted.

Bacon, Gruyere, and Scallion Muffins