DukesHill Ingredients
300g pack Dukeshill smoked back bacon (unsmoked will do too)
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Regular price £0.00 Sale price £7.00
Other Ingredients
25g butter
1 onion, finely chopped
small handful of sage leaves, chopped
250g plain flour
1 tbsp baking powder
100g cheddar cheese, grated
3 sprigs thyme, leaves removed
1 sprig rosemary, leaves removed and chopped finely
pinch of salt
2 eggs
250ml milk


Rated 5 stars by 1 users

These savoury bacon, cheese & onion muffins are delicious served split, fresh from the oven and smothered in butter.
Category Breakfast
Serving 9
Prep Time 15 minutes
Cook Time 35 minutes


  1. Step 1 Cook the bacon for 10 mins at 220’C/200’C fan until crispy. Allow to cool. Reduce oven temperature to 180’C/160’C fan.

  1. Step 2 Melt the butter in a pan over a gentle heat and gently sauté the onion and sage for approximately 5-7 mins or until the onion is translucent and soft.

  1. Step 3 In a bowl mix the flour, baking powder, salt, cheese, rosemary and thyme.

  1. Step 4 Break the bacon into small pieces (5mm) and add to the bowl along with the sage and onion.

  1. Step 5 Mix together the milk and eggs and add to the bowl. Mix thoroughly.

  1. Step 6 Put a small blob of butter in the bottom of each muffin pocket and place the tin in the oven for 1 min to melt the butter, then spoon large spoonfuls of the mixture into each pocket.

  1. Step 7 Bake in a pre-heated oven at 180’C/160’C fan for 25 minutes.

  1. Step 8 Remove from oven, allow to cool on a wire tray for 5 mins then serve straightaway with lashings of butter!

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