Bacon Cheddar Cheese Bread

A savory, chewy cheese bread made with tapioca starch, loaded with crispy bacon and sharp cheddar. Baked in a cupcake pan for perfectly portioned, golden bites.

Details

Cuisine	American / Brazilian-inspired
Servings	12
Cook Time	20–25 minutes

Ingredients

Ingredient	Imperial	Metric
Bacon strips	8	8
Bacon fat (reserved from cooking)	¼ cup	60ml
Olive oil	¾ cup	180ml
Milk	1 cup	240ml
Eggs	3	3
Shredded sharp cheddar	1 cup	115g
Shredded mild cheddar	½ cup	55g
Tapioca starch	3 cups	360g
Salt	3 tbsp	3 tbsp

Instructions

1. Preheat the oven to 400°F / 200°C.
2. Cook the bacon in a large pan until crispy. Reserve ¼ cup of the rendered bacon fat.
3. Blend the cooked bacon, reserved bacon fat, olive oil, milk, eggs, both cheddars, tapioca starch, and salt together until smooth.
4. Pour the batter into a greased cupcake pan, filling each cup about ¾ full. Top with extra chopped bacon.
5. Bake until puffed and golden, about 20–25 minutes.

Nutrition

Approximate values per serving (12 servings).

	Per Serving
Calories	410
Protein	10g
Carbs	38g
Fat	25g

Notes

• The tapioca starch gives these a chewy, pão de queijo–style texture — gluten-free by nature.
• Don't discard the bacon fat — it's essential for flavor.
• 3 tablespoons of salt is quite generous; taste the batter and adjust to your preference.