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Savory Cheese and Chive Bread

by Savoring Italy

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This super quick Savory Cheese and Chive Bread is perfect as a loaf or as muffins. They melt in your mouth and are delicious with any meal! There is no yeast, so no rise time! So easy to make!

There is nothing like the smell of a fresh bread baking in the oven. Stuffed with cheeses and chives-even better!

I always have exorbitant amounts of cheese in my refrigerator. It was difficult to decide which cheeses I would add to my tasty bread. I decided on Pecorino Romano and Gouda. I think I made the right choice!

These muffins just melt in your mouth, are delicious, and go great with any soup!

The Sunday I made the bread, my dad was coming by to visit. He arrived with two baby papaya trees to plant in my front yard. I decided on making muffins instead of the loaf so he could take a few home with him to enjoy!

image of savory cheese and chive bread

This recipe was delicious! I will be making some more this weekend and trying it with different cheeses. You must check out Dorie’s Around my French Table. It is a lovely book full of incredible recipes.

Why you’ll love these super quick cheese muffins:

Here are some reasons why you’ll just be smitten with these muffins!

  • Can be made with pantry ingredients.
  • Are delicious!
  • Any cheese can work in this recipe (but white or yellow sharp cheddar is best!)
  • Great for meal prep…make these muffins ahead of time.
  • Portable, which means they’re great for snacks for lunchbox or backpack!

image of muffins on a wooden board

He arrived the next Sunday with a baby fig tree and some prickly pear plants. I’m watering them diligently every day.

image of making savory cheese and chive bread

Do you have a green thumb? What have you grown in your garden recently?

What could be added into a savory cheese quick bread?

The bread is loaded with cheese and chives (or scallions), but you could add in…

  • diced ham
  • bacon bits
  • sausage
  • hot pepper
  • spinach
  • olives
  • garlic
  • onions 

I hope you had a WONDERFUL week Thank you for stopping by today!

Some other quick breads to enjoy:

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Savory Cheese and Chive Bread

This super quick Savory Cheese and Chive Bread is perfect as a loaf or as muffins. They melt in your mouth and are delicious with any meal! There is no yeast, so no rise time! So easy to make!

Prep Time10 mins
Cook Time18 mins
Servings: 12
Author: Lora

Ingredients

  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 to 1 teaspoon salt depending on what cheese you’re using
  • 1/4 teaspoon freshly ground white pepper may substitute a pinch of cayenne pepper
  • 3 large eggs at room temperature
  • 1/3 cup whole milk at room temperature
  • 1/2 tablespoon brown mustard
  • 1/3 cup extra-virgin olive oil
  • 1 generous cup about 4 ounces coarsely grated Gruyere, Comte Emmental or cheddar cheese
  • 2 ounces Gruyere Comte, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
  • 1 bunch chives minced (1/2 cup; may substitute thinly sliced scallions)
  • 1 teaspoon dried basil or thyme or sage

Instructions

  • Position a rack in the middle of the oven; preheat to 350 degrees. Prep a muffin pan (line with paper liners or spray with baking spray or grease with butter). Or prep a loaf 8-by-4 1/2-by-2 3/4-inch loaf pan.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper.
  • In a medium bowl, whisk together the eggs. Add in the milk, mustard, and oil.
  • Add the egg mixture to the flour mixture. Use a wooden spoon to combine the wet with dry ingredients, scraping the sides and bottom of the bowl.
  • Gently fold in the cheeses, chives, and herbs to form a thick dough.
  • Pour into the prepared muffin tray and bake until golden brown, 20 to 25 minutes, or until a toothpick comes out clean. 
Let the muffins cool a few minutes before removing. Enjoy while they're warm!

Notes

If making a loaf, transfer the bread mixture to a parchment lined loaf pan and spread to make the dough even on top (spray the parchment paper with baking spray or grease it with butter or margarine). Bake for 35 to 45 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
If making in loaf pan, let it cool down a few minutes before removing it and slicing.
If adding in walnuts, add them to the flour mixture, this helps keep them from sinking to the bottom of the muffins.
If using cheddar, use sharp cheddar for the best flavor.
Mix wet and dry ingredients just until combined.
Do not overbake.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

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Comments

  2. Christine Wu says

    I don't think I have green thumb. So far, the only thing I plant and harvest successfully is tomato. My husband said that's the easiest plant to grow.

    Love the bread! And such a great idea to bake it into muffins. No need to slice the bread too 🙂

    Reply

  3. Christina says

    These look fabulous! I do have a pretty green thumb, but because of last years floods I didn't trust what may have seeped into our yard from the overflowed river so I didn't plant last summer. Fingers crossed for the river to stay in it's bed this year so I can plant again…if not, then I may have to container garden…I don't think I can take another summer without a garden fresh tomato!

    Reply

  6. She's Cookin' says

    Ooh, fluffy, savory deliciousness! We grow all sorts of things in our garden, but the main attractions are sweet, juicy homegrown tomatoes! Hubs is in charge of preparing the soil and planting and I'm in charge of harvesting and cooking 🙂 Have a great weekend!

    Reply

  7. Claudia says

    I love dads who arrive with fruit trees! The gouda was a grand idea – you can use anything! Love the idea of the muffins because maybe then I wouldn't eat the entire loaf.

    Reply

  8. Angela@RecipesFromMyMom says

    Savory muffins like these are so good with soup and I love to break them open and make little ham sandwiches.

    It's rainy in KC today and I wish I had some new trees to water. Much prefer this weather to snow.

    Lora, hope you have a great weekend planned.

    Reply

  10. Wilde in the Kitchen says

    I've been seeing this bread all over the blogosphere today, looks so good! I love that you chose to use gouda, it's my favorite. And I don't have a green thumb, I had a Jade tree in my apartment, it's very hard to kill.

    Reply

  11. Georgia (The Comfort of Cooking) says

    These look great, Lora! Wonderful idea making the bread into muffins, too. I make savory muffins for my husband's breakfast every few weeks and he just loves them – I add sauteed sausage, red bell peppers, onions, cornmeal, chili powder, etc. YUM! Thanks for sharing this wonderful recipe of your own. Have a great weekend!

    Reply

  14. Bridgett ~ La Bella Cook says

    I started another round of herbs for spring and summer but that is all I have done so far. My husband is supposed to make some raised beds for me to plant more this year and I cannot wait! What a sweet Dad you have and reminds me of something my own father would do. I am addicted to chives and I know these muffins would be perfect. I will be trying these so thank you for the the inspiration. Hope you have a wonderful weekend, my dear.

    Reply

  21. Sara says

    Totally gorgeous muffins! Love the idea of making them more portable like this. 🙂 Your gardening sounds really fantastic…I would love a fig tree!! 🙂

    Reply

  22. Nelly Rodriguez says

    The breads look so good! I can imagine warm with a pat of butter….heaven 🙂
    And your own papaya tree?! I'm sending you green thumb vibes for it to grow and reproduce! I can already see you making Papaya smoothies during the season!
    Oh, as for myself, I don't have a green thumb. This summer I tried those small windowsill herb and tomato potted plants. No luck, I had no time to water them, brought them outside, they drowned and died in rain water. Brought them inside, they revived, dried up somehow. Took them out again, they became leafy green…Never produced anything, but they TRIED HARD TO! 🙂

    Reply

  25. Lizzy says

    Your muffins look perfect!!! I love the idea of Gouda…yum! I think I have a black thumb…there are daffodils peeking their green foliage through the mulch, but thank goodness they are very low maintenance 🙂

    Reply

  28. scrambledhenfruit says

    I love that you made these in muffins- they look so good! I don't garden so much anymore- my brother is a farmer with a produce business so I get all of my fresh veggies from him. 🙂

    Reply

  29. Jeannie says

    Your bread looks delicious, love your photos so clear and bright! All the plants I planted in my garden died on me but the weed thrived, so do I have green thumbs? lol!

    Reply

  31. Lana says

    I loved the bread, too! I was contemplating making muffins, but my husband does not like the crust (I know, I know, I don't always indulge him because I love crust). Kids loved it, I loved it, it was perfect, quick, easy.
    i have to love on your dad a bit for those trees:) Mine is a retired ObGyn, and spent a week preparing a 10×10 piece of really hard, clay dirt for my garden in Ohio. I happen to have a green thumb, which i discovered by accident after I planted the garden.
    Enjoy your trees and cheers to our dads!

    Reply

  32. Peggy says

    This bread sounds absolutely divine! And so lucky of you to have your dad bring you all those amazing plants!

    I'm still kinda new to the gardening stuff, this will be my second year, and I definitely learned a lot from my 1st year, so we'll see how it goes! =)

    Reply

  33. Brenda says

    I definitely do not have a green thumb. Unfortunately. :o( One thing I didn't inherit from my Mom. I can bake, however, and your bread looks and sounds heavenly!! That cookbook is on my wish list.

    Reply

  34. The Mom Chef says

    You can't just offhandedly mention that your dad planted two papaya and think we won't notice. Green thumb? Try green with envy! I wish so badly that we could have fruit trees and bushes like that in our yard. Wow.

    These bread muffins look fantastic. We're having our regular Saturday group over and it's my turn to cook. I'm thinking these will be making it on the table (now that I have the cookbook I can actually do it!). Many thanks.

    Reply

  36. Anonymous says

    Savory breads are so yummy! I have seen these on a few blogs today and they look incredible! I like them in this muffin shape. I really need to go out and buy this book! 🙂

    Reply

  38. Jason Phelps says

    Reminds me of the savory read with olives, cheese and ham in it at the wedding social in Provence a couple weeks back. I definitely need to fiddle around with that recipe a bit.

    Jason

    Reply

  39. Anonymous says

    What a lovely garden (and beautiful weather you're having too!).

    Your muffins look gorgeous – I bet the second batch will go very quickly too.

    Reply

  40. Susie Bee on Maui says

    Enjoy watching those trees grow and bloom. We have lime and lemon trees producing; an orange tree with no fruit so far; several rosemary bushes, parsley, chives (Basil got eaten by something!)

    Love the muffins and love savory bread. I made an olive and cheese (with a bit of rosemary) artisan loaf last week that turned out nicely.

    Reply

  41. tricia s. says

    Your photos are really great- the muffins turned out wonderful !! Love that you shared the sweet family photos too – how precious. We loved how easy this week was – both Nana and I appreciate a easy FFWD 🙂

    Reply

  44. Sylvie @ Gourmande in the Kitchen says

    Oh my goodness, you are going to have papayas, figs and prickly pears growing in your backyard. I would love that! We don't have much space to grow anything at our place. We've got a small lemon tree and a tangerine tree and a few herbs growing in the back, that's it. I wish I had something more tropical like you!

    Reply

  47. chefpandita says

    Love the muffin idea, Lora! my parents came to visit on Friday and brought us papayas, avocados, grapefruits and bananas grown by my dad. I live in an apartment and dream of having an edible garden. Meanwhile I have basil, rosemary and sage in my balcony 🙂

    Reply

  48. Lo-mo says

    I am a fan of the muffin size breads….I like to think they help with portion control…my son eats 2 or 3 instead of a whole loaf! Nice cheese combo! Looks fabulous. I also want to hear how those papaya trees do!!

    Reply

  49. BakingWithoutABox says

    Oh to have a green thumb. Let us know the progress of the tree and plants. Love that photo of your dad and the baby boy.
    Awesome job on the Dorie dish! And way to work in that "leftover" cheese.

    Reply

  51. Elle says

    Two of my favorite cheeses! What a great dad you have-he's very sweet. We haven't planted anything yet-too cold. Our planting season in NH begins at the end of May, so still a way to go yet. Good luck with your new plants!

    Reply