Bacon And Egg Breakfast Muffins Recipe

Ingredients for Bacon And Egg Breakfast Muffins

• White Lily Self Rising Flour
• Granulated Sugar
• ½ teaspoon dry mustard
• Sharp Cheddar Cheese
• 1 large egg
• ½ cup milk
• Vegetable Oil
• Eggs
• Cooked Bacon

How to Make Bacon And Egg Breakfast Muffins

1. Preheat oven to 400°F (200°C).
2. Lightly grease 12 muffin cups with non-stick cooking spray or line with paper muffin liners.
3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon dry mustard.
4. Stir in 1 cup shredded cheddar cheese. Make a well in the center of the dry ingredients.
5. In a separate bowl, whisk together 1 large egg, ½ cup milk, and ¼ cup vegetable oil.
6. Pour the wet ingredients into the well in the dry ingredients. Stir gently until just combined. Do not overmix.
7. Fill each prepared muffin cup about ⅓ full with the batter.
8. In a small bowl, combine 2 diced large eggs and 4 slices of cooked, crumbled bacon.
9. Divide the egg and bacon mixture evenly among the muffin cups, placing it on top of the batter in each cup.
10. Top each muffin cup with the remaining batter, filling them about ⅔ full.
11. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
12. Let the muffins cool in the muffin tin for a few minutes before serving. Enjoy warm!