Breakfast Muffins

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Ingredients

Makes 3½ dozen

Prep: 30 min., Cook: 12 min., Bake: 18 min.

  • 8 bacon slices
  • ½ small sweet onion finely chopped
  • 2 cups all-purpose baking mix
  • 1 cup white cornmeal mix
  • ½ 10-ounce block extra-sharp Cheddar cheese, shredded
  • 1 tablespoon sugar
  • 1 cup milk
  • 2 large eggs

Instructions

  • Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
  • Crumble bacon; set aside.
  • Sauté onion in hot drippings 2 to 3 minutes or until tender.
  • Set aside.
  • Combine baking mix and next 3 ingredients in a large bowl; make a well in center of mixture.
  • Whisk together 1 cup milk and eggs; add to cheese mixture, stirring just until dry ingredients are moistened.
  • Stir in bacon and onion.
  • Spoon batter into lightly greased miniature muffin pans, filling two-thirds full.
  • Bake at 425° for 18 minutes or until muffins are golden.
  • Remove muffins from pans.
  • Serve muffins warm, or let them cool on wire racks.

Notes / Tips / Wine Advice:

Note:

For testing purposes only, we used Bisquick All-Purpose Baking Mix.

To Make Ahead:

Place baked muffins in zip-top freezer bags, and freeze up to 1 month. Thaw overnight in refrigerator, and reheat at 350° for 5 minutes or until warm.
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Course Bacon / Breakfast / Cupcakes-Brownies