Bacon Cheddar Bites
- YIELDS
- 36
- COOK TIME
- 20 Min
Need a quick and flavorful appetizer you can whip up in just 20 minutes? Well, you don't need a ton of ingredients to make our Bacon Cheddar Bites and you can bet these babies will disappear right before your eyes!
What You'll Need
- 1 cup milk
- 1/2 stick butter
- 1 cup all-purpose flour
- 4 eggs
- 8 slices bacon, cooked crisp and crumbled
- 1/3 cup thinly sliced scallions
- 1 cup shredded cheddar cheese
- 3/4 teaspoon salt
What to Do
- Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
- In a medium saucepan over medium heat, combine milk and butter until butter is melted and mixture is hot. Add flour and stir vigorously with a wooden spoon, until mixture forms a ball. Remove from heat. Stir in 1 egg until mixture is smooth. Repeat with remaining eggs, adding 1 egg at a time, until thoroughly combined. Stir in remaining ingredients.
- Drop mixture by teaspoonfuls onto prepared baking sheets.
- Bake 15 to 18 minutes, or until puffed and golden brown. Serve warm.
Notes
- Serve this with picante sauce for dipping.
- Need more ideas for party appetizers and drinks? Check them out right here! Plus, don't forget to check out our collection of 22 Homemade Salsa Recipes.
- If you like the combination of bacon and cheddar then give out Southern Broccoli Tomato Salad a try. It's also great for entertaining!
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beachsheltie 90928 57
Oct 08, 2016
For the Bacon Cheddar Bites, using a teaspoon, how many will this recipe make?
Member 2972460
Oct 09, 2016
the yield size on the side of the recipe says this makes 36 teaspoon size bites
Test Kitchen Team
Oct 10, 2016
Hi there! This recipe yield 36 Bacon Cheddar Bites. You can find the serving size to the right of the ingredient list on each of our recipes. Enjoy!
johnlarca
Dec 17, 2014
I incorporated all the ingredients according to the recipe. The proportions seem to be a little off for a pate a choux and the volume of other ingredients (bacon, cheese, etc.) seem like a lot to incorporate. The oven temp and time also did not result in a puffy crisp bite. Mine are more eggy and quiche-like and not puffy and gougere-like but I couldn't really tell from the illustration if this was intended. Next time I will use a recipe with a little more instruction and detail.
Test Kitchen Team
Dec 18, 2014
Hi John! We're sorry to hear this was not the recipe you were looking for. These Bacon Cheddar Bites should not be compared to traditional pate a choux, since they are not intended to be cream puffs. Because of the cheese and bacon, these will be a little softer and not crisp on the outside like a cream puff. They are tasty little Bacon Cheddar Bites.
dufocar 3657376
Nov 03, 2014
I have the same question as previous: what temperature and how long to reheat
Half Pint 13
Oct 31, 2014
OMG I did it!!!!!!!! TYTY my boys loved them. I read you can use this for a creme puff, umm what is that and how do we do it??? How long can these be frozen after cooling?? Sorry newbie cook (I use the term lightly) Thank You again Test Kitchen Team you guys rock
Test Kitchen Team
Nov 03, 2014
Hello - we're so happy to hear you and your boys loved this recipe. :) They can be frozen for up to a month.
sillycat1966 24259 91
Dec 16, 2013
Too much milk and not enough flour! Way too runny..im a cook so I went by the recipie. Wasted bacon and cheese...definitely not worth even trying again.....
jandgant 8839460
Dec 15, 2013
Just made these....followed all directions and they are flat little dough balls that did not rise at all, nor did they get baked completely through in 18 min.....BIG DISAPPOINTMENT!!
messwein 4849298
Dec 15, 2013
Perhaps you should take up another hobby and stay out of the kitchen.
Test Kitchen Team
Dec 16, 2013
The only reason the dough may not have risen, is that you didn't incorporate the flour into the milk and butter mixture until it became one large ball of dough. This dough is the same dough that you would make cream puffs with. We tested them again and they turned out just fine, so maybe give them one more shot!
Member 2972460
Dec 13, 2013
Sorry I just read the recipe again and saw the instructions to add the rest of the ingredients
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