Cheddar and Bacon Cheese Puffs make a delicious, quick, and easy appetizer or snack. This a great make-ahead and freezer-friendly appetizer recipe for light, buttery, and delicious cheese puffs.
What are Cheese Puffs?
Cheddar and Bacon Cheese Puffs are based on a French pastry known as gougeres. Made from an easy choux pastry dough, you can customize the flavor of cheese puffs by using different cheeses such as Gruyere, Emmenthal, or sharp cheddar, as we do in this recipe. We’ve also customized our recipe to include cooked bacon that has been coarsely chopped.
Cheese puffs are delicious straight out of the oven served as an appetizer or snack or served with a bowl of soup or a salad. We also love to freeze them and then warm them for a quick nibble.
How to Make Cheese Puffs Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Milk – you can also use water in place of the milk
- Butter – add richness and flavor to the cheese puffs.
- Salt
- Flour – all-purpose flour works perfectly in this recipe.
- Eggs –Room temperature eggs mix more evenly in the cheese puff batter. You can also reserve about a tablespoon of the egg and mix it with a tablespoon to brush on the cheese puffs prior to baking them as an egg wash.
- Cheddar cheese – I prefer to use grated cheese in this recipe.
- Cooked bacon– coarsely chopped bacon adds so much flavor to every bite of these cheese puffs.
- Black pepper
- Cayenne pepper – optional but highly recommended
Step-by-Step Instructions
- Preheat the oven to 475º F and prepare the baking sheet according to the recipe instructions.
- Bring milk (or water), butter, and salt to a rolling boil in a heavy-bottomed saucepan.
- Vigorously stir in the flour and cook until the mixture begins to pull away from the sides of the pan. Remove from the heat and beat in the eggs one at a time with a hand mixer (or transfer to a stand mixer). Stir in the cheese, bacon, black pepper, and cayenne pepper.
- Scoop tablespoons of the dough onto the prepared baking sheet. Use a damp finger or the back of a spoon and press down any batter sticking up to prevent it from over-browning. Bake according to the recipe instructions below.
- Remove from the oven, cool for a few moments, and enjoy!
You can whip up these Cheddar and Bacon Puffs in less than 30 minutes and then watch them disappear even more quickly.
Since they always seem to be a crowd-favorite, I highly recommend making two or three batches of these babies so you have plenty to freeze for later.
Storage Tips
To make ahead. Store in an airtight container in the refrigerator for up to a week.
To freeze. Cool completely. Store in an airtight container in the freezer for up to 3 months.
Make them soon, stockpile a few dozen for super easy entertaining later. You’ll thank me. Promise.
Here’s my Cheddar and Bacon Puffs Recipe.
Cheddar and Bacon Puffs Recipe
Robyn Stone
4.83 from 29 votes
Cheddar and Bacon Cheese Puffs make a delicious, quick, and easy appetizer or snack. This a great make-ahead and freezer-friendly appetizer recipe for light, buttery, and delicious cheese puffs.
Prep Time: 3 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 38 minutes minutes
Servings: 36
Ingredients
- 1 cup (227 g) milk, or water
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1/2 teaspoon (1 g) kosher salt
- 1 cup (120 g) all purpose flour
- 4 large (200 g) eggs, room temperature
- 1 cup (113 g) packed coarsely grated Cheddar cheese
- 4 slices (48 g) cooked bacon, coarsely chopped
- 1/4 teaspoon (0.5 g) ground black pepper
- pinch (0.2 g) cayenne pepper
Instructions
Preheat oven to 425º F. Line baking sheet pans with parchment paper or silicon baking mats.
Bring milk (or water), butter, and salt to a rolling boil in a medium, heavy- bottomed saucepan over medium-high heat. Stirring vigorously, add in all of the flour, and cook until the dough begins to pull away from the edges of the saucepan. Remove dough from heat and transfer to the bowl of a stand mixer and allow to cool for approximately two to three minutes. Alternately, you can leave in the saucepan and use a hand mixer, if desired. Add in eggs, one at a time, beating in completely after each addition. Stir in cheese, bacon pieces, black pepper, and red pepper, making sure all ingredients are well-combined.
Scoop tablespoon pieces onto baking sheet. Using a damp finger or back of a spoon, press down any pieces of dough that are sticking up to prevent them from overbrowning. Bake 25-30 minutes, until puffs have turned a golden brown. Remove from the oven and allow to cool slightly.
Serve immediately or allow to cool completely, place in airtight container or zip top freezer bags and freeze up to three months.
Nutrition
Serving: 36g | Calories: 54kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 77mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 98IU | Calcium: 26mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:30 Minutes or Less Recipes, All Recipes, Appetizers, Bakery, Bread Recipes, By Cooking Style, Cooking, Game Day Recipes, Halloween Recipes, Holiday and Occasion Recipes, Recipes, Shower Recipes, Simple Recipes, Thanksgiving Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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