Posted in Breakfast

Breakfast in a bite

This posting is another family favorite, one which never has leftovers and is incredibly versatile.

If you’re camping, this is breakfast in a convenient form.  If you make them as mini-muffins, they are a great after school treat.  Easy to make, a crowd pleaser — there’s very little not to like.

Bacon-Cheese Muffins

Adapted from “The Muffin Cookbook”
  • 3/4 lb bacon
  • Vegetable oil
  • 1 egg, beaten
  • 3/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 T baking powder
  • 1 cup shredded cheddar cheese
  • 1/2 c crunchy nugget-like cereal (Grape Nuts)

In a large skillet, cook bacon over medium high heat until crisp.  Drain, reserving drippings.  If necessary, add enough oil to drippings to measure 1/3 cup.  In a small bowl combine dripping mixture, egg and milk and set aside.  Crumble bacon; set aside.

In a large bowl combine flour, sugar and baking powder.  Make a “well” in the center.  Add dripping-egg mixture all at once to the flour mixture, stirring  just until moistened.  Batter should be lumpy.

Fold in bacon, cheese and cereal.  Spoon into greased or paper-lined 2 1/2 inch muffin cups, filling about 3/4 full.  Bake in preheated 400º oven 15 to 20 minutes or until golden.  Remove from pan and cool on wire rack. 

Makes 12 muffins.

Note – if making mini-muffins, decrease oven temperature to 375 and baking time to 12-15 minutes.

Photo credit Tony Chor
Photo credit Tony Chor
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