Bacon Egg and Cheese Breakfast Muffins – great on-the-go breakfast!!! Scrambled eggs, bacon, cheese, flour, baking powder, dry mustard, milk, oil and egg. Ready in 20 minutes!! Whip up a batch on Sunday for an easy breakfast during the week. #breakfast #mealprep #freezermeal
I saw these muffins on King Arthur’s site last week. I thought they sounded interesting because they are made with scrambled eggs! I’ve never made muffins with scrambled eggs; I just had to give them a try.
The muffins were great. They are packed full of cheese, bacon and scrambled eggs. These muffins are quick and easy to make, plus they freeze well. They are a great breakfast on-the-go! If you aren’t a fan of bacon, feel free to switch it out with sausage or ham. You could also add some peppers, onions or whatever else you like!
Yield: 12 muffins
Bacon, Egg and Cheese Breakfast Muffins
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
4 eggs, scrambled
1/2 pound bacon, cooked until crisp
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp dry mustard
1/2 tsp ground black pepper
1 cup cheddar cheese, grated, divided
3/4 cup milk
1/4 cup oil
1 raw egg
Preheat the oven to 400ºF. Lightly grease a 12-cup muffin pan.
Coarsely chop the scrambled eggs and bacon.
In a medium-sized bowl, stir together the flour, baking powder, salt, dry mustard, and black pepper. Stir in 3/4 cup of the cheese, the cooked eggs, and the bacon.
Whisk together the milk, oil, and egg. Stir the liquids into the dry ingredients just until blended.
Divide batter evenly among the muffin cups. Sprinkle with the remaining cheese.
Bake the muffins 20 to 25 minutes, until lightly browned.