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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 / Muffins