Bacon And Egg Breakfast Muffins

Total Time: 56 mins Preparation Time: 30 mins Cook Time: 26 mins

Ingredients

• Servings: 12
• 2 cups lily self-rising flour
• 2 tablespoons granulated sugar
• 1 teaspoon dry mustard
• 3/4 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 3/4 cup milk
• 1/4 cup crisco vegetable oil
• 2 large eggs, hard boiled and diced
• 4 slices cooked bacon, drained and crumbled

Recipe

• 1 heat oven to 400 degrees. lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
• 2 combine flour, sugar, and dry mustard.
• 3 stir in cheese and make a well in the center of the ingredients.
• 4 whisk together egg, milk and oil. add all at once to the flour mixture, stirring just until moistened.
• 5 fill prepared muffin cups 1/3 full (half the batter will be used).
• 6 combine the diced egg and cooked crumbled bacon. divide evenly into muffin cups.
• 7 top with remaining batter. muffin cups should be about 2/3 full.
• 8 bake for 20 to 25 minutes or until muffins are lightly browned.
• 9 serve hot.