It’s Vidalia® Onion season and I rejoice! This savory muffin recipe with Vidalia Onions, Bacon, Cheddar and Pecans is a perfect way to celebrate the arrival of this sweet onion grown in a 20-county region in Georgia. Simple to prepare, these muffins are great for breakfast, brunch, with soups and salads, or just for snacking.
Every year around the end of April or early May Vidalia onions become available and it is always a happy time around the Saucy household. The very first thing I do is make onion rings, because the sweet flavor of a Vidalia onion makes the best onion rings. Ever.
They are also (in my opinion) one of the best onions for burgers, with red onions coming in second. So their appearance each year is timed perfectly for grilling season.
As I’ve used them in this savory muffin, the Vidalia onion adds a hint of sweetness to the flavor of the bread. Paired with bacon, cheddar, toasted pecans and just a tiny hint of rosemary, these muffins are delightful!
Not only that, they are very simple to prepare. When I published the recipe for Garlic Cheddar Biscuits, I gave you a recipe for a homemade biscuit mix; I used that to make these muffins. You could use a store-bought biscuit mix, but you can make your own at home for pennies.
I hope you’ll try them…you’ll be happy you did!
- 1 large Vidalia® onion, diced (about 1½ cups)
- 3 tablespoons butter
- 2½ cups biscuit mix (make your own or use a brand such as Bisquick)
- 1½ cups grated cheddar cheese
- ¾ cup milk (I used half & half)
- 2 large eggs
- ¾ cup toasted pecan pieces
- ⅓ cup crisp bacon crumbles (4 slices bacon)
- ⅛ teaspoon fresh minced rosemary
- Preheat oven to 425°F.
- Lightly spray 10 muffin tins with cooking oil.
- In a medium-sized skillet, over medium-high heat, add the butter and allow it to melt.
- Add the onions and saute 6-8 minutes, or until the onions are softened.
- In a large bowl, combine the biscuit mix and the cheddar cheese, stirring to mix.
- In a small bowl, whisk together the milk and eggs.
- Pour the egg mixture into the biscuit mixture and stir to combine (it will be lumpy and that's fine)
- Add the onions, pecans, bacon crumbles and rosemary and stir until just mixed in.
- Spoon into the prepared muffin tin, filling until almost full.
- Place the muffin tin into the preheated oven and bake for 14 minutes, or until golden brown.
- Remove the muffins from the oven, allow to cool in the pan for a couple of minutes before removing them to a cooling rack.
- Serve warm.