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Bacon & Cheese Puffs

These puffs are ultra-cheesy with a good dose of bacon and green onions, and are the perfect appetizer for summer parties.
Prep Time 30 mins
Cook Time 40 mins
Course Appetizer, Breakfast, Side Dish, Snack


  • Smoker grill preheated to 400°
  • Medium sauce pan
  • Wooden spoon
  • Stand mixer with a flat beater attachment
  • Cookie sheets lined with parchment or a silicon mat


  • 8 ounces Cabot Creamery Seriously Sharp Cheddar shredded (1 whole block)
  • 6 slices bacon cooked and chopped finely
  • 3 scallions thinly sliced
  • ½ cup water
  • ½ cup cream we used 1/2 heavy whipping cream and 1/2 milk
  • 8 tbsp butter cut in pieces
  • 1 cup flour
  • 4 eggs
  • 2 tsp Spicy Bloody Mary seasoning* you can substitute ½ tsp each of garlic, onion, cayenne, salt, pepper


  • Preheat your grill to 400° and line the cookie sheets.
  • In your saucepan, combine water, cream, and butter. Cook over medium heat, stirring frequently, until butter has melted. Allow to come to a boil,
  • Stir using a wooden spoon and add entire cup of flour. Stir constantly until fully incorporated and dough forms a loose ball.
  • Move dough from saucepan to stand mixer bowl. Allow to sit for 4 minutes.
  • On low speed, beat dough for 1 minute.
  • Begin adding eggs, one at a time, until fully incorporated.
  • Stir in shredded cheese, bacon, scallions, and Spicy Bloody Mary seasoning.
  • Spoon tablespoon balls of dough onto prepared cookie sheets.
  • Smooth with moistened finger if there are jagged points on the balls.
  • Place in preheated grill and cook for 25 to 30 minutes.
  • Remove from grill when puffed and golden brown. Sprinkle with additional Cabot Seriously Sharp Cheddar Cheese and serve.


*My own brand seasoning, available here: https://spiceology.com/collections/adam-mckenzie/products/spicy-bloody-mary
Keyword bacon, bacon cheese puffs, Cabot Creamery, cheddar cheese, cheese puff