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Bacon and Egg Breakfast Muffins

Hello, again! :) After a five-month hiatus to care for my newborn business, I am finally back to a more balanced routine that includes such luxuries as weekends off. That means I am also back to Saturday Morning Baking, one of my favorite times of the week. And what better way to celebrate both the beginning of a new endeavor and the start of a new day than with these scrumptious breakfast goodies?

Full of bacon, eggs, and cheese, and glazed with maple syrup, this recipe has everything I love about breakfast in one convenient little package. It also uses self-rising flour, a real time-saver that makes these muffins feasible even when there’s a hungry crowd waiting. Their savory, biscuit-like layers are also a great way to introduce a little more protein into the diet of finicky eaters who might normally object to scrambled eggs or cheese.

Most important of all, they are plain old delicious. I am a strong proponent of breakfast all day long, but your main challenge will just be hanging on to some of these long enough for them to qualify as brunch!

Breakfast Muffins waiting to be baked

Bacon and Egg Breakfast Muffins
makes 12 muffins

4 eggs, scrambled and coarsely chopped
12 oz. cooked bacon (about 12 slices), chopped
2 c. self-rising flour (I prefer King Arthur)
1/2 tsp. dry mustard powder
1/2 tsp. ground black pepper
1/8 tsp. cayenne powder (optional)
1 1/4 c. finely shredded sharp cheddar cheese
3/4 c. milk
1/4 c. vegetable or canola oil
1 raw egg
1/4 c. maple syrup

Oven 400F. Line a muffin pan with paper or silicone liners. Spray inside of liners lightly with canola oil or cooking spray.

In medium-size mixing bowl, whisk together flour, mustard powder, black pepper, and cayenne if using. Add 3/4 c. grated cheese, eggs, and bacon and stir again. In small mixing bowl, whisk together remaining raw egg, milk, and oil. Whisk the wet ingredients into the dry just until blended; there will be lumps, but it is important to avoid over-mixing.

Spoon muffin batter into prepared pan, filling each cup 2/3 full. (I find an ice-cream scoop works well to get even portions.) Sprinkle with remaining 1/2 cup finely grated cheese. Bake the muffins 20-25 minutes, until lightly browned and toothpick inserted in center comes out clean.

Allow baked muffins to rest in pan for five minutes, then turn on to baking rack. Brush the tops with the maple syrup and serve warm. (And by warm, I mean immediately. ;)

Bacon and Egg Breakfast Muffins

Inspired by a recipe from King Arthur Flour; I highly recommend their blog for weekly cooking inspiration.

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