Bacon, Egg, And Cheese Donuts
featured in 10 Trendy Egg Recipes
This light and fluffy savory donut is made with an egg souffle base, then topped with a creamy cheddar cheese sauce, crispy bacon crumbles, and freshly chopped chives for a quick and easy breakfast you can eat on the go, or even entertain a brunch crowd with!
Tasty Team
81% would make again
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 12 servings
Donuts
- nonstick cooking spray, for greasing
- 8 large eggs
- 1 tablespoon vegetable oil
- ¼ cup buttermilk (60 mL)
- ½ cup shredded cheddar cheese (50 g)
- 2 tablespoons McCormick® ranch dressing mix
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup all purpose flour (125 g)
- 2 tablespoons fresh chives, chopped, for garnish
Cheese Sauce
- 4 strips bacon
- 3 tablespoons all-purpose flour
- 1 cup whole milk (240 mL), room temperature
- ½ cup shredded cheddar cheese (50 g)
- ½ cup grated parmesan cheese (55 g)
Nutrition Info
- Calories 247
- Fat 14g
- Carbs 13g
- Fiber 2g
- Sugar 1g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
- Make the donuts: In a large bowl, whisk together the eggs, vegetable oil, and buttermilk. Add the cheddar cheese, ranch dressing mix, salt, baking soda, baking powder, and flour and whisk to combine.
- Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
- Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
- While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7–8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
- To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1–2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3–4 minutes. Stir in the cheddar and Parmesan cheese and whisk until melted and the sauce is smooth, about 2 minutes longer.
- Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.
- Enjoy!
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