Your favorite English muffin bread, with crumbled bacon and cheddar cheese throughout.

Bacon and Cheddar English Muffin Bread Recipe from

We’re but a few days away from Mother’s Day. Do you have special plans? Do you do brunch or maybe make mom breakfast in bed? Don’t get me wrong, the idea of breakfast in bed is sweet and all but inevitably mom would be the one cleaning up the crumbs and mess – and no one wants to sleep in crumbs – so let’s all be in agreement to just say no to breakfast in bed unless it’s at a hotel where you don’t have to change the bed yourself. K?

I hope you’re a fan of Baked by Rachel on Facebook! If you’re not, you’re missing out on fun updates and bi-weekly chat nights. This week, question night revolved around the obvious… brunch! Which I’ve been celebrating here on the blog all week. It only seemed right. I love breakfast and brunch is basically just an excuse to eat breakfast later in the day. Which speaking of brunch and eating breakfast whenever… do we call it brinner or just breakfast for dinner? Brinner just sounds funny.

Bacon and Cheddar English Muffin Bread Recipe from

So two questions came back with overwhelming responses. English muffins won out over bagels and toast. And bacon won out over sausage. People clearly love their bacon and English muffins. I’m a huge fan of both. The way butter just puddles up in the nooks and crannies. So delicious.

I loved the basic English muffin bread that I made a while back. It only seemed right to make an even better version. The name says it all… I stuffed it with bacon and cheddar cheese, which makes this quite possibly the best English muffin bread ever. All of the work is done the day this is made. So instead of fussing with cheese or bacon when you want breakfast, you just grab a slice and cook eggs to your liking. Of course you could totally go egg-less, but why not toss an egg on top and make an open faced sandwich?

If you’ve never made English muffin bread, I can’t recommend it enough. It’s truly delicious and absolutely tastes just like the real thing but with so much less work.

Bacon and Cheddar English Muffin Bread Recipe from

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Bacon and Cheddar English Muffin Bread

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8
Your favorite English muffin bread, with crumbled bacon and cheddar cheese throughout.


  • Cornmeal, for pan
  • 2 1/2 C bread flour
  • 2 1/4 tsp rapid rise yeast
  • 1/2 Tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 C bacon crumbles, roughly 3-4 slices
  • 3/4 C Monterey Jack cheese, or a cheddar cheese blend
  • 1 1/4 C milk, heated to 120 degrees


  • Cook, drain and chop bacon. Set aside.
  • Lightly grease an 8x4 inch loaf pan. Sprinkle with cornmeal, shake to coat well. Discard extra cornmeal.
  • In a large bowl or stand mixer, combine dry ingredients including bacon and cheese. Heat milk to 120°F. With mixer running on low, slowly add milk. Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl. Add additional flour a spoonful at a time as needed.
  • Lightly grease your hands or a rubber spatula. Transfer dough to prepared loaf pan, spread out dough into all corners. Sprinkle with cornmeal, cover with plastic and allow to rise in a warm location for 1 hour or doubled in size.
  • Preheat oven to 375°F. Bake for 30 minutes on the middle rack.
  • Cool bread in pan for 5-10 minutes before turning out on to wire rack or cutting board.
  • Serve toasted with butter, jam or as a the base for a breakfast egg sandwich.
  • Store remaining bread in an airtight container for up to several days.


Recipe yields 1: 8-inch loaf, serving roughly 8.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Bread
Cuisine: American