No Slivers Here

September 28, 2008

Bacon and Egg Muffins

Filed under: Bread, Breakfast, Main Dish — Tags: — bettylou79 @ 3:44 am

This morning I asked Nate what he wanted for Breakfast and he said it would be a perfect morning for his famous, “Egg, Bacon and Cheese Scramble.” Sadly, we didn’t have that exactly but it was darn close! I was looking through a few blog articles in my Google Reader when this recipe popped up. I wanted to try it and so did Nate. We were in luck because we also had all of the ingredients. There is nothing worse than having to run to the store in the morning before Breakfast! I think this recipe would be great for a brunch and even better with a side of melons or bananas or even strawberries. We each ate 3 muffins, so based on that, this recipe makes about 4 servings. The recipe directs you to put the batter in mini muffin tins but I don’t own one of those so I put it in a regular muffin tin. The author also says that if she was going to use a regular muffin she would use an extra egg or two. One extra egg turned out just fine! I would not suggest adding salt or pepper to the batter because it is salty enough. The directions say to add the bacon and the cheese on the bottom and then spread the batter on top, but I blended everything all together because I didn’t have a lot of bacon. You really don’t even need butter on these. Enjoy! My changes are below in red.

Bacon and Egg Mini Muffins

source: Culinary Kicks


2/3 cup original Bisquick Mix
1/4 cup half and half
1/4 cup plain yogurt or sour cream
1/2 tsp Worcestershire sauce
3 eggs (4 for a dozen regular muffins)
2/3 cup shredded Cheddar cheese
1/2-2/3 cup cooked chopped bacon
4 medium green onions, thinly sliced (I omitted)


Heat oven to 400 degrees and spray 24 small muffin cups or 12 regular muffin cups.
Whisk together Bisquick, half and half, yogurt, Worcestershire sauce and eggs in a small bowl until blended.

Divide the bacon, green onions and cheese in the bottom of each muffin cup. Spoon a Tbsp of the egg mixture into each muffin cup. I blended all ingredients together and then filled each cup about 3/4 full.

Bake 15-20 minutes or until golden. Cool 5 minutes in the pan, then remove from pan and either eat right away, or cool completely and put into bags and refrigerate for several days, or freeze for 3 months.



  1. Now THIS warms my soul. Talk about some good eating!


    Comment by Darius T. Williams — October 1, 2008 @ 2:50 am

  2. […] Bacon and Egg Muffins […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:23 pm

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