Bacon and Egg Breakfast Muffins

Submitted by Pinay0618

"Nice on-the-go breakfast muffins!"

 

• Ready In: 56mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups white lily self-rising flour
• 2 tablespoons granulated sugar
• 1 teaspoon dry mustard
• 3⁄4 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 3⁄4 cup milk
• 1⁄4 cup crisco vegetable oil
• 2 large eggs, hard boiled and diced
• 4 slices cooked bacon, drained and crumbled

directions

1. Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
2. Combine flour, sugar, and dry mustard.
3. Stir in cheese and make a well in the center of the ingredients.
4. Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
5. Fill prepared muffin cups 1/3 full (half the batter will be used).
6. Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
7. Top with remaining batter. Muffin cups should be about 2/3 full.
8. Bake for 20 to 25 minutes or until muffins are lightly browned.
9. Serve hot.

Reviews

[Bonnie G #2]

So easy and so good, I used soft scrambled egg instead of hard boiled and real bacon bits instead of frying my own - this also freeze well and so nice to have on those busy days. The savory taste was perfect with a side of fresh garden strawberris and hot coffee.

 

[turnx4]

Just made these. They were so easy to make. I used the suggestion of scambled eggs and real bacon pieces in a bag. They were delicious! I scrambled 3 eggs instead of 2 and only baked for 15 minutes. I really did not taste the cheese but I used mild cheddar - will get sharp cheddar for next batch. (Anxious to try this receipe and add other ingredients ham, sauage, onions, peppers etc.).