Make Ahead Bacon Cheese Puffs

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Make Ahead Bacon Cheese Puffs

Fresh Out Of The Oven!

Make These Bacon Cheese Puffs Ahead Of Time And Heat Them Later

I’ve made these Bacon Cheese Puffs snacks as long as I can remember. I don’t know who the recipe came from, but my Mom made them and said she had them as a girl. So they’ve been a family favorite for what seems like forever! I do know they’re easy to make and delicious to eat!

Make ‘Em Ahead, So Easy To Warm Up For A Quick Snack or Meal

Making them ahead of time, and heating them later works great too! Put them in an airtight container or freeze them, either way you only have to warm them when you’re ready to eat them. They’re a great snack when you want something that sticks with you, instead of chips or salty snacks. You can also use them for biscuits with a meal.

Bacon Cheese Puffs: So Good! A Family Recipe, Modernized

This is a family recipe for bacon cheese puffs, but I don’t know exactly where it came from. I just know that we always had them when I was a kid, and my Mom said she did too. Both my aunt and my sister made them. They’re very simple to make and keep well as long as they’re in an airtight container.

Modernized Recipe

We updated the recipe using fat free egg substitute (funny how it works even better than regular eggs.) You can also use fat free Gruyere or Swiss Cheese if you prefer. Then we further updated with the crowning touch: You can make them ahead of time of serving, and freeze them. Once home freezers became available, we could keep make them in advance. So now instead of Bacon Cheese Puffs, we have Make Ahead Bacon Cheese Puffs. Reheating them is simple, takes only a few minutes, and you’re all set. Try these, I think you’ll like them.

Make Ahead Bacon Cheese Puffs


  • ¾ cup water
  • 2 Tablespoons unsalted butter
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup egg substitute, fat-free
  • ¾ cup Gruyere or Swiss cheese, finely shredded
  • ¾ cup crisp bacon, finely chopped
  • 2 Tablespoon green onions or chives, chopped
  1. Heat oven to 400 degrees.
  2. Spray muffin tin with nonstick spray.
  3. Bring the water, butter and salt to boil in a medium saucepan over medium-high heat.
  4. Add the flour all at once, stirring vigorously.
  5. Cook, stirring, until the mixture forms a ball and pulls away from sides of pan, about 2 minutes.
  6. Let cool in pan for 5 minutes.
  7. Add half the egg substitute, stirring until well mixed.
  8. Add the remaining egg substitute along with the cheese, bacon and green onions, stirring until the dough is smooth and thickened.
  9. Fill muffin tins half to three-quarters full.
  10. Bake until puffed and golden, about 18-20 minutes.
  11. Cool and store in an airtight container, or freeze for up to 1 month.
  12. (If frozen, thaw overnight or all day in the refrigerator before baking.)
  13. To reheat, place the puffs about one inch apart on an ungreased baking sheet and bake at 400 degrees until warm, 8-10 minutes.


Let’s Talk About Shredding Cheese

These days lots of folks buy their cheese already shredded, but a few die-hards like me prefer to buy the cheese in bulk and shred it themselves. It’s more economical if you use a lot of cheese in your household. It’s also practically impossible to find grated Gruyere or Swiss cheese. So to do it yourself, here’s the type of shredders you need to do the job for you without injuring your fingers.

The Difference Between Gruyere and Swiss Cheeses

Besides taste, there’s a difference in texture between the two cheeses. Gruyere is a soft cheese, more difficult to shred, but it can be done with a mandolin style shredder. Swiss cheese, however, will shred nicely in a regular drum type of grater, because it is a harder cheese. If you’re using a mandolin, pay careful attention to your cutting. You can cut your hand almost before you know it, with a mandolin.

Make Them In Muffin Tins


Make Those Bacon Cheese Puffs Easier

Real ready-made bacon bits can be used to make the recipe faster and easier. All you’d need to do is just measure the amount you need. These are the real thing, no artificial bacon here. I use these in salads, green beans, even beaten into a omelet, and they make everything delicious, with a lot less work.






Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

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Author: Jackie Jackson

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1 Comment

  1. I haven’t made these yet, but will soon. The ingredients look great. However I would rather use real eggs. Can you tell me how many. Also. I would like to use mini muffin tins so I can offer these with cocktails. I will adjust cooking time
    Thank you

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