Angie Webster and Sarah Anderson
6 slices bacon, fried crisp and crumbled
1 small onion, chopped, browned with bacon > drain and set aside
3/4 cup buttermilk baking mix (Bisquick)
1½ Tblsp. chopped fresh parsley
2 cups shredded Cheddar or Swiss Cheese
In a medium bowl, beat the eggs
Stir in the baking mix, parsley, shredded cheese, bacon and onion mixture
Spoon into greased muffin cups, use 2 mini-muffin pans or 1 regular muffin pan
Bake at 350 degrees, for 10-15 minutes, or until the tops are lightly browned
Allow to cool in the pan before carefully removing with a small knife or spatula
With fresh fruit cups or a healthy breakfast smoothie, what a fun way to start the day!
- Don’t forget to watch for sales and coupons and keep a package of pre-cooked bacon in your freezer. Makes recipe prep fast and clean-up even faster!
- Use browned, drained sausage, or ham bits instead of bacon. ~1 Tblsp. per regular muffin cup, ½ Tblsp. for the mini-cups.
- Add a bit of chopped spinach, mushrooms, or chopped pepper.
- Want larger portions? See variation of recipe below, for 1 dozen regular size “muffins”.
8 ounces breakfast sausage, crumbled, browned and drained
Now add 1 teaspoon extra-virgin olive oil to pan and sauté 8 ounces sliced mushrooms, just until tender
1/4 cup sliced green onions
1/4 cup shredded Swiss or Cheddar cheese
1 teaspoon freshly ground pepper
6 eggs, beaten with
1 cup milk
Blend ingredients and fill 12 regular sized, well-greased, muffin cups
Bake at 325 degrees until the tops are just beginning to brown, 20-25 minutes
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