Breakfast in a Muffin Recipe
Breakfast in a Muffin Recipe photo by Taste of Home

Breakfast in a Muffin Recipe

Publisher Photo
For a change of pace from sweet muffins, I like to make these. They're loaded with lots of flavor and perfect for mornings when you need to eat on the run.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon seasoned salt
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1 each) equals 239 calories, 15 g fat (6 g saturated fat), 63 mg cholesterol, 339 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine first five ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  2. In a bowl, beat cream cheese and remaining egg. Add cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin.
  3. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Serve warm. Yield: 1 dozen.
Originally published as Breakfast in a Muffin in Cookin' Up Country Breakfasts Cookbook 1994, p71

Nutritional Facts

1 serving (1 each) equals 239 calories, 15 g fat (6 g saturated fat), 63 mg cholesterol, 339 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Breakfast in a Muffin

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 17, 2014

My husband did not like these as much. He said they were too "whole grainy". He really liked the topping. I had to use sausage instead of bacon ( I used 1/4 of a sausage log). Now my 2 y/o nephew liked them just fine.

MY REVIEW
Reviewed Jun. 27, 2013

These are light, delicious muffins, that are quick to make. I used only all-purpose flour for mine and I folded the cream cheese/ bacon filling into the batter, instead of putting it on top. I used 6 oz.(1/2 pkg) of bacon in mine. Sausage would be a good substitute. Good muffin base to add to!

MY REVIEW
Reviewed Nov. 12, 2011

We've had these muffins twice and the second time I used only spring whole wheat flour and 2 T of ground flax seeds...my family LOVES them. Also, I replaced the sugar with maple syrup. We will be enjoying these often!!!!!

MY REVIEW
Reviewed Dec. 5, 2010

I baked these this morning for my family, which includes teenagers. No one in my family liked them. The whole wheat flour makes them a little too dense and muted the flavor of the bacon and cheese. The muffins are bland, so if that is what you are going for, I guess this would be a good recipe for you.

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