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Mom's Breakfast Muffins

This is a versatile breakfast muffin recipe because you can change out the bacon and ham for sausage or peameal bacon.  The cheese can be any type of cheese  and you can add spices to your own taste.  Get the mix down and you can add whatever breakfast items you want.  Mix it up and try different things.  My last batch was with potato, bacon, ham and a mild cheddar cheese.

Great for a quick morning meal on the go!

Mom's Breakfast Muffins

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  • Recipe makes 12 large breakfast muffins

  • 3 cups of Bisquick

  • 2 eggs

  • 2 cups of shredded cheese

  • 1 cup of milk

  • 1 green onion finely chopped as garnish

  • 1/2 cup of diced cooked ham

  • 1/2 cup of crumbled crispy bacon

  • 1/2 cup of diced cooked potato(optional)

  • 1/2 tsp of rosemary

  • 1/2 tsp of salt

  • 2 tbsp melted butter 

  • 1/2 tsp of garlic powder

Ingredients

Instructions

  1. Preheat oven to 350 degrees F and grease a 12 cup muffin tin (yes, I do use lard but feel free to use cooking spray)

  2. Combine all ingredients in a large bowl and stir together (leave out the butter and garlic powder)

  3. Mixture should not be too wet or too dry that it does not stick together (add bisquick or extra milk as required)

  4. Scoop equal portions into the greased muffin tin

  5. Bake for approximately 20 minutes and then brush with the butter & garlic powder

  6. Melt the butter and garlic powder in a small microwave proof dish and brush over the top of the muffins when they are almost completed

  7. Bake for an additional 5 minutes

  8. Muffins are done when they are firm and springy on top and browning around the edges 

  9. Best served warm from the oven 

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