Tender and filled with the irresistible flavor of bacon, these simple muffins will disappear in a hurry. Serve them with breakfast, soup or a salad. —Gracie Shrader, Trenton, Georgia
- 6 bacon strips, diced
- 2 cups biscuit/baking mix
- 2 tablespoons sugar
- 1 egg
- 2/3 cup milk
- Preheat oven to 400°. Cook bacon over medium heat until crisp; drain.
- Meanwhile, in a large bowl, combine biscuit mix and sugar. In a small bowl, combine egg and milk. Stir into dry ingredients just until moistened. Fold in bacon.
Fill greased muffin cups three-fourths full. Bake 13-15 minutes or until a toothpick inserted in the muffin comes out clean. Serve warm.
Freeze option: Wrap cooled baked muffins in plastic wrap; transfer to a resealable plastic freezer bag. May be frozen up to 3 months. To use, remove plastic wrap. Thaw at room temperature. Warm if desired. Yield: 9 muffins.
Originally published as Busy Day Bacon Muffins in Simple & Delicious January/February 2009, p56
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