Best Bacon Cheese Puffs Recipes

CHEESE, BACON & ASPARAGUS PUFFS

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

BACON BLUE CHEESE PUFFS

Steps:

• 1. In a small skillet, fry bacon until crisp. Drain well and crumble. In a medium bowl combine cream cheese, blue cheese, mayonnaise, and bacon.
• 2. Layer 5 sheets of phyllo dough brushing each with melted butter. Cut into 8-3 inch squares. Repeat with remaining phyllo dough.
• 3. Fill each phyllo square with 1 teaspoon of filling. Bring sides up towards the center and pinch edges to seal. Brush with butter. Place on a cookie sheet and bake in preheated 375* oven for 20-25 minutes until golden brown. Serve warm and watch your guests enjoy :-)

BLUE CHEESE BACON PUFFS

Steps:

• Bring water and butter to a boil over med.
• heat.
• Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball.
• Remove from heat.
• Beat in eggs, one at a time.
• Add Cheese, onion& bacon.
• Dip by teaspoonful onto a lightly greased cookie sheet.
• Bake@ 400 F for 20 to 25 minutes.

EASY BACON AND CHEESE PUMPERNICKEL PUFFS

Steps:

• Set oven to broiler heat.
• In a medium bowl combine the crumbled cooked bacon, cheese, mustard and mayo; stir well to combine.
• Arrange the pumpernickel slices on a cookie sheet.
• Spoon the mixture on each slice of bread.
• Broil for about 5-6 minutes or until hot and bubbly.

CANADIAN BACON AND CHEESE PUFFS

Steps:

• 1. Preheat oven to 400F. In a bowl beat eggs with salt & peper and set aside.
• 2. Seperate biscuits and flatten in a greased cup cake pan bringing dough up the sides.
• 3. Add canadian bacon and cheese. Pour egg mixture over meat and cheese. Be careful to not over fill. Bake for 30 minutes or until thorouly cooked. Let set for 10 minutes. Remove from pan on to a plate. Enjoy

DOT'S CHEESE BACON PUFFS

Steps:

• Preheat oven to 180°C/350°F.
• Combine egg and milk, and stir into remaining ingredients.
• Drop by rounded teaspoon onto a lightly greased cookie sheet.
• Bake until golden (about 20 minutes).
• Cool on wire racks.

BLUE CHEESE AND BACON PUFFS

Steps:

• Preheat oven to 425 with rack in lower third. Saute bacon until crisp. Bring milk, water, butter and seasoninsgs to a boil in a med. saucepan over med. heat Add flour and stir with wooden spoon until dough forms a ball around spoon. Cook until it starts to stick lightly on the bottom and sides of pan. Remove from heat and cool slightly. Beat in eggs, one at a time, until completely incorporated. Stir in both cheeses, scallions, and reserved bacon. Use tsp. measure to drop dough 2" apart onto parchment-lined baking sheets. Bake 20-25 minutes or until browned and crisp. Serve warm or at room temp.

SPINACH BACON CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees F. Grease 9 round or square cups in a muffin pan.
• Briefly microwave the cream cheese - about 20 seconds or longer if needed until it's soft and melted but not steaming hot. Mix the egg, oil and dill into it until well combined - the cream cheese may not be smooth and that's ok.
• In a separate bowl add the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper (about 1/2 teaspoon salt and 1/8 teaspoon pepper) then use a fork to combine it together.
• Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.
• Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

SPINACH BACON CHEESE PUFFS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Grease 9 round or square cups in a muffin pan. Briefly microwave the cream cheese, about 20 seconds or longer if needed, until it's soft and melted, but not steaming hot. Mix the egg, oil, and dill into the melted cream cheese until well combined. The cream cheese may not be completely smooth, some lumps are okay. In a separate bowl add the spinach, feta, and bacon. Pour the cream cheese mixture over top, season it with salt and pepper, then use a fork to combine it together. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

CHEESE PUFFS FILLED WITH WARM BACON MORNAY SAUCE

Steps:

• 1. 1-Tablespoon size generally will produce about 2 dozen pieces. Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Once butter is fully melted dump in all the flour at once and stir it in with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes. Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough with an electric hand mixer, or stand mixer with paddle attachment, one at a time. Add the Gruyère cheese, salt, pepper and nutmeg. Using 2 tablespoons (dipping in warm water as you go), or use a piping bag fitted with a 1/2 to 3/4-inch tip, place tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with Parmesan cheese and bake for 20-25 minutes, or until puffed and golden brown. Immediately upon removing from oven pierce a small hole in the top of each with the tip of a small paring knife tip to allow steam to escape. This will also be the hole through which you will pipe the Mornay Sauce. The puffs can be made up to 2 days before serving, providing they are stored in an airtight container at room temperature
• 2. DIRECTIONS In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and foams up a bit, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. At this point it is a bechamel sauce. Next stir in the cheese and whisk until melted. Keep warm over very low heat. If the sauce seems too thick, thin with a little milk. If made a few minutes ahead, butter a piece of parchment paper cut the same size as the surface area of the saucepan, butter the paper on one side and place buttered size down, directly on the sauce so it does not form a skin. The sauce with cheese is Sauce Mornay. (Great over steamed vegetables.) To continue, fill a piping bag with the warm sauce and, pipe some of the Sauce Mornay into each puff until it barely overflows. Sprinkle tops with a few bacon pieces, sprinkle with finely sliced chives and serve immediately while still warm.
• 3. Just think of all the ways you can serve this. A Mornay sauce goes so well with almost any fish or fowl or vegetable. Right now I am dreaming of Smoked Salmon or White Fish in the Mornay sause or even Salami. Or even Caviar. Or small pieces of steak with a Bouillabaisse as in Steak Diane. Or steamed vegetables. Or apples, pears, etc...

BACON CHEESE PUFFS

Steps:

• Cook bacon crumble and set aside.
• In med.
• bowl combine bacon cheese mustard and mayo.
• Stir well.
• Arrange bread on cookie sheet.
• Spoon mixture on to each slice of bread.
• Place under preheated broiler for 5 minutes until bubbly.

BACON CHEESE PUFFS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to broil.
• In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
• Broil for 5 minutes, or until bubbly.

BACON-CHEESE PUFFS

Steps:

• Combine bacon, cheese, mustard and mayonnaise together spoon onto each slice of bread. Arrange on an ungreased baking sheet broil until bubbly, about 5 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.