Friday, April 6, 2012

Bacon and Cheese Breakfast Muffins with a Kick

I really love breakfast foods but I am not a fan of getting up early. That's why I tend to only make them on the weekends, then it doesn't matter if we have a late breakfast! This weekend I made these savory muffins with some left over bacon that needed to be used up. They were perfect for a quick morning breakfast, and I had all of the ingredients on hand (yay!). I did think that the recipe was a little heavy handed with the black pepper, I might half it next time. They are not very spicy, but have a little kick. I think these would also be good as a dinner side, served with some garlic herb butter.

Bacon and Cheese Breakfast Muffins with a Kick

  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese (we used sharp)
  • 8 bacon strips, cooked and crumbled 
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon Cajun seasoning

Preheat oven to 400 degrees F.
In a large bowl, beat the egg, milk and oil together.  Stir in the bacon crumbles and shredded cheddar cheese.
Add the dry ingredients, stirring as you go, incorporating just until blended.
Fill greased muffin cups 2/3 full. Bake for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.

Adapted from:

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