This recipe was on my menu for this week. It is a new recipe and I wanted to share.
Bacon Breakfast Muffins Ingredients
2 cups self-rising flour
1/4 cup sugar
1 cup 2% milk
1/4 cup canola oil (1 TBSP Bacon grease, 3 TBSP oil)
1 package (8 ounces) cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 teaspoon seasoned salt
1 pkg. real bacon bits
In a large bowl, combine flour and sugar. Mix together milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
In a separate bowl, beat cream cheese and remaining egg. Add cheddar cheese and salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin.
Bake a 425° for 15-20 minutes or until a toothpick comes out clean. Serve warm.
Yield: 1 dozen.
Me: These were really good.
Mr: They were good. Definitely savory.
Sweet Pea: These were kinda good, yeah!
Music Man: The filling was great!
I thought these were wonderful. I can see many different ideas to do with these.
1. The filling would make an excellent hot dip. Double it, put it in a small baking dish (or small crock pot) and bake it until the top is nice and melted, a little brown on top. Serve with Scoops corn chips, ritz crackers, etc.
2. These would make great mini muffins for an appetizer.
3. The filling would also be good in crescent rolls or using flaky refrigerated biscuits, separate the layer in a biscuit, put a teaspoon of filling, replace the top layer, seal edges, bake.
4. If anyone in your family has an egg allergy, the filling can be made without egg.