Cheese. Bacon. What’s not to like with these muffins? Serve them with any meal—breakfast, lunch, or dinner. They’re great at breakfast with your favorite omelet or alongside a warm comfort food soup or casserole.
Ingredients
- 2 cups Bisquick
- 2/3 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1 cup finely shredded sharp cheddar cheese
- 1/2 cup bacon bits,
or 8 bacon strips, cooked and broken into bits - 1 tbsp finely chopped chives
Directions
- Preheat overn to 375° F.
- Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
- In a large bowl, combine the biscuit mix, milk, oil and egg.
- Fold in cheese, bacon, and chives. Be careful not to over-stir.
- Fill muffin cups three-fourths full.
- Bake at 375° for 20 mins or until golden brown.
- Cool for 10 mins.
- Remove from pan and continue cooling on wire rack.
- Refrigerate leftovers. Warm 10-15 seconds in microwave before eating.
Variations
- Substitute your favorite cheese for a different taste: Mexican cheese blend, Colby-Jack, mild cheddar, etc..
- Eliminate the bacon and substitute an Italian cheese blend or equal parts Parmesan and Romano. Add 1/2 tsp Italian seasoning with cheese.
|
Time Required: 45 mins |
Servings: 12 muffins |