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Bacon and Egg Breakfast Muffins Recipe

Make and share this Bacon and Egg Breakfast Muffins recipe from Food.com.

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

Method

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.

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