Savory Bacon, Cheese and Chorizo Creamy Muffins

Here’s a gorgeous option for those who don’t have the time or the patience to make a traditional meat folar (portuguese meat filled enriched bread), how about a… meat muffin?

This recipe is super simple and you can use whatever meats you fancy. I made a quick sauté and used chorizo and mozzarella cheese, but you can easily just use cured meats, other cheeses, or whatever combinations you want, no problem at all, just keep the same proportions and you will be fine. These savory muffins are absolutely awesome, perfect for picnics, celebrations, or any kind of small meal. Let’s get to the recipe.

Savory Bacon, Cheese and Chorizo Creamy Muffins

Servings: 12
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
Print

These are some beautiful savory muffins you can whip out in no time, fluffy, creamy and delicious!

Ingredients

Chouriço Sausage – 170g
Mozzarella Cheese – 100g
Onion – 1
Garlic – 2 Cloves
Bacon – 2 Slices
Flour – 150g
Eggs – 3 L
Milk – 125ml
Olive Oil – 30ml
Paprika – A Pinch
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Quickly sauté the coarsely chopped onion and garlic with chopped bacon bits, season with a pinch of paprika, salt, and pepper, and sauté until the onion is tender.

Line muffin tins with non-stick paper and preheat the oven to 180ºC (356°F).

In a bowl, combine the eggs, milk, flour, olive oil, and a pinch of salt, and whisk well until creamy.

Fill each mold with sliced chorizo, the sautéed mixture, and the muffin batter. I added a spoonful of mozzarella cheese both inside and on top of the muffin.

Finally, season the muffins with a pinch of pepper and dried oregano, bake for about 16 to 18 minutes until golden brown, and that’s it. Bon appétit!

Notes & Tips: Feel free to experiment with different cured meats like salami, pepperoni, or Portuguese linguiça.

For extra flavor, add finely chopped bell peppers or jalapeños to the sauté.

These muffins freeze beautifully—just reheat in the oven at 160°C (320°F) for 10 minutes.

If you don’t have mozzarella, try cheddar, gouda, or even cream cheese for a different twist.

Don’t overfill the muffin cups/molds, fill them about ¾ full to allow room for rising.

These are best served warm, but they’re also delicious at room temperature for picnics or lunchboxes.

This recipe for Savory Bacon, Cheese and Chorizo Creamy Muffins was originally created on BakeAfter.com. Esta receita de Queques Salgados de Chourição foi publicada em português no Iguaria.com.