Best 6 Bacon Cheddar Breakfast Buns Recipes

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Indulge in a delightful culinary experience with our irresistible Bacon Cheddar Breakfast Buns, a harmonious blend of savory flavors that will tantalize your taste buds. These delectable buns, perfect for a hearty breakfast or brunch, combine the richness of bacon, the sharp tang of cheddar cheese, and the fluffy softness of homemade bread.

This recipe collection offers three variations to suit your preferences: the classic Bacon Cheddar Breakfast Buns, bursting with the goodness of bacon and cheddar; the Veggie-Packed Breakfast Buns, a healthier twist with a medley of colorful vegetables; and the Everything Bagel Breakfast Buns, a delightful combination of savory spices and a crispy everything bagel topping.

Each variation promises a unique taste sensation, catering to different dietary preferences and ensuring there's something for everyone to enjoy. Whether you're a bacon aficionado, a veggie enthusiast, or an everything bagel lover, these breakfast buns are sure to satisfy your cravings.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones savoring every bite of these delectable Bacon Cheddar Breakfast Buns.

Let's cook with our recipes!

BACON CHEDDAR MUFFINS



Bacon Cheddar Muffins image

Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups biscuit/baking mix
2/3 cup 2% milk
1/4 cup canola oil
1 large egg
1 cup (4 ounces) finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BACON, CHEESE AND CHIVE BUNS



Bacon, Cheese and Chive Buns image

These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated and reheated.

Provided by Food Network Kitchen

Categories     side-dish

Time 8h

Yield 12 buns

Number Of Ingredients 18

1/2 cup whole milk
2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for the work surface
1 teaspoon kosher salt
5 slices bacon, cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3/4 cup milk
1 large egg yolk
1 cup shredded Cheddar
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature, for the pan
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons grated Parmesan

Steps:

  • For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
  • Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
  • Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
  • Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
  • For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
  • To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
  • Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
  • For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.

CHEDDAR AND BACON BURGERS



Cheddar and Bacon Burgers image

Have your bacon cheese burger from the inside out. Since everything is mixed into the patties, you'll get all the flavor in every bite. My family thinks they are just so yummy. -Teresa Euken, Red Oak, Iowa

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
1 envelope onion soup mix
2 pounds ground beef
8 hamburger buns, split
Lettuce leaves and tomato slices, optional

Steps:

  • In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.

Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 840mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

BACON BUNS



Bacon Buns image

Mary Ann Simkus, Hampshire, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 4

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

Steps:

  • In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

BACON CHEDDAR BREAKFAST BUNS



Bacon Cheddar Breakfast Buns image

These are to die for. Turning a basic white bread recipe into something deliciously rewarding. What's not to love: bacon, ranch, cheese, green onions and warm bread. You can do everything the night before and just bake the next morning.

Provided by lilsweetie

Categories     Yeast Breads

Time 21m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 13

1 cup warm milk
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
2 tablespoons bacon grease or 2 tablespoons melted butter
3 cups flour
1 1/2 teaspoons salt
1 tablespoon garlic powder
2 tablespoons dried oregano
1/4 cup ranch dressing
12 slices bacon, cooked and chopped, grease reserved
1 cup grated sharp cheddar cheese
3/4 chopped green onion
parmesan cheese, for sprinkling

Steps:

  • Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.
  • Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).
  • Punch down and roll it out into a large rectangle, about 1/2 inch thick.
  • Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.
  • Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.
  • SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.

BACON-CHEDDAR BUNS



Bacon-Cheddar Buns image

Put that extra bacon grease to work with this super versatile and easy-to-make (no mixer!) dough. Shape it into burger buns, hot dog buns or even dinner rolls.

Provided by Zac Young

Categories     side-dish

Time 2h30m

Yield 12 buns

Number Of Ingredients 13

3 tablespoons melted bacon fat, plus more for the bowl
1 cup lukewarm water
3 tablespoons sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 large egg, at room temperature
1 teaspoon kosher salt
3 1/4 cups all-purpose flour
Nonstick cooking spray
1 large egg, at room temperature
1 teaspoon freshly cracked black pepper
1/2 teaspoon dry mustard powder
2 strips thick-cut bacon, finely diced
1/2 cup shredded Cheddar

Steps:

  • For the dough: Brush a medium bowl with bacon fat and set aside.
  • In a large bowl, whisk together the water, sugar and yeast until dissolved. Add the bacon fat and egg and whisk to combine. Add the salt and 2 cups of the flour and stir to combine. Add 1 more cup of the flour and stir until the dough comes together in a rough ball, adding the remaining flour 1 tablespoon at a time as needed. Turn the dough out onto a clean work surface and knead briefly; the dough does not have to be totally smooth.
  • Place the dough in the prepared bowl and turn to lightly coat it in the bacon fat. Cover with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour. Gently deflate the dough and turn out onto a clean work surface. Portion into 12 equal pieces.
  • For burger buns, line 2 baking sheets with parchment paper. Using a cupped hand, roll each portion into a smooth ball then transfer to the prepared baking sheets and gently press down on each to form a 2 1/2-inch-wide disk.
  • For hot dog buns, line 1 baking sheet with parchment paper. Roll each portion into a tight 5-inch-long log. Arrange the logs lengthwise in 2 rows of 6, parallel to the short ends of the sheet, leaving a few inches between the short sides of the sheet and between the rows.
  • For either bun, cover the baking sheet(s) with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
  • For finishing: Preheat the oven to 375 degrees F.
  • In a small bowl, whisk together the egg, pepper and mustard powder. Brush onto the tops of the buns. Sprinkle with the Cheddar and bacon.
  • Bake until golden brown, about 20 minutes. Let the buns cool on the baking sheets.

Tips:

  • To ensure your breakfast buns turn out perfectly, make sure the ingredients are at room temperature before starting. This will help the dough rise evenly and result in a light and fluffy texture.
  • If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • When working with the dough, be gentle and avoid over-kneading. Over-kneading can make the dough tough and dense.
  • If you want to save time, you can make the dough ahead of time and store it in the refrigerator overnight. When you're ready to bake, simply take the dough out of the refrigerator and let it come to room temperature for about 30 minutes before shaping and baking.
  • To get a golden brown crust on your breakfast buns, brush them with melted butter or an egg wash before baking.
  • For a cheesy and flavorful filling, try adding your favorite shredded cheese, such as cheddar, mozzarella, or Parmesan, to the center of the buns before baking.
  • For a fun and unique twist, try adding different mix-ins to your breakfast buns, such as chopped bacon, diced ham, or crumbled sausage.
  • Serve your bacon cheddar breakfast buns warm with your favorite toppings, such as butter, honey, or jam.

Conclusion:

These bacon cheddar breakfast buns are a delicious and easy-to-make treat that are perfect for a busy morning. With a few simple ingredients and a little bit of time, you can enjoy a warm and fluffy bun that's filled with savory bacon and melted cheddar cheese. Whether you're serving them for breakfast, lunch, or dinner, these buns are sure to be a hit.

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