from the kitchen of Terri Burnett
1 1/2 cups flour
1 cup old-fashioned oatmeal
1 Tblsp. baking powder
1/4 tsp. ground black pepper
1/2 tsp. salt
1 tsp. dried basil
2 extra-large eggs
1 cup milk
1/3 cup butter, melted
1/2 cup onion, minced
1/2 cup red bell pepper, finely diced
2.5 oz. package pre-cooked bacon, crisped and crumbled
(or 1 cup diced ham, or 1 cup Morning Star Sausage Crumbles for a veggie version)
1 cup sharp cheddar cheese, grated
Preheat oven to 400 degrees. Grease muffin pan or line with paper or foil liners. (Foil will need to be removed before you reheat muffins in the microwave)
In large bowl, combine flour, oats, baking powder and seasonings. Set aside.
In another bowl, lightly beat eggs with a fork, combine with milk, butter, onion, red pepper, bacon, and cheese.
Pour wet ingredients into dry ingredients.
Mix together, just until all ingredients are moistened.
Fill muffin cups evenly, about 1/2 cup each.
Bake 20 to 25 minutes, until lightly golden brown.
Cool in the pan for 5 minutes, gently turn out and cool completely on a wire rack.
Store in an air-tight container in fridge or freezer.
For a quick breakfast, heat in microwave for 30 seconds, 45-60 sec. if muffins are frozen.
Serve with fruit.
Makes 12 muffins.
These would be great paired with a cream soup or salad for lunch or supper too.
They're even better reheated, so this is the perfect make-ahead recipe!
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