Thursday, April 26, 2012

Breakfast on the Go Muffins

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I know breakfast is a major meal for us.  I INSIST that my children have breakfast, always.  That being said, even though cereals have come a long way since I was a kid, they still possess sweeteners and artificial colors and flavors.  So on weekends when I have more time, I try and create amazing "go to" fast dishes they can quickly heat and enjoy with a glass of milk or juice.
Or in my hubby's and my case, take to work and heat and watch our coworkers "drool" at the aroma and visual delight!! (they did too) ;-) 

Above is one of them.  This is an adoption of one of my ultimate favorite authors Joanne Fluke's.  Her "Hannah Swensen" mystery series are chock full of amazing recipes, and also quite comical detective work!!  It's easy and fun reading that will leave you running to your kitchen to make her dishes.  This is how this dish came about. 
That being said, I have "lightened" this recipe quite a bit, well actually a lot! My intentions were to make it a wholesome, good for you recipe, that is absolutely delicious and satisfying!! One you will be happy to give to your family!!
Hope you enjoy the variations as much as we do!!

Here we go:

1lb bacon cooked (I used turkey bacon in this picture)
3-1/2 cups all purpose flour
1/3 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
2 large eggs
2-1/2 tbsp unsalted butter melted
1 dozen (12) small eggs

Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside.
Preheat your oven to 400F.
In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside.
In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.   Spray your muffin tins with nonstick cooking spray. Fill each muffin tin with batter to measure halfway full.

Using your bacon make a little coral inside the muffin tin, this will be your fence and guideline. Gently break your egg on top of the batter and INSIDE of the bacon coral. That is why it's important to use small to medium eggs.

Using a tbsp measure now, use the leftover batter to gently cover the egg. The batter will spread and puff, so just ensure the egg is covered.  That was it, how easy right?

Bake for 22-25 till lightly golden. Let cool a few minutes in the tins, then remove onto cooling rack to cool all the way thru. Store in an airtight container in the fridge... these don't last long, TRUST ME!!!

Yield: 12 regular muffins or 8 ex- large

Till next time!!

Dishin with Didi


  1. Wow! That looks super yummy. My fella would love that. I think I can pull that off at camp, even if I have to fudge and use Jiffy corn muffin mix. The concept is wonderful! I think I'll do that for our next breakfast gathering. Thanks for another great idea.

    1. These are sooooooo darn good Alex, I can't keep them past 2 days, LITERALLY!! I've made them w/ sausage as well, gotta be honest, prefer the bacon. Have, to have, to make my friend's Lillian's version with ham, I swear I want to pick it right out of the photo, lol!!!
      Let me know, share a pic, I love to share!!!

  2. What a great idea! I finally found a good g-free muffin recipe. I am going to try your idea with those. O they would be so nice to have on busy mornings..........which most of them are.

    Thanks Didi!


    1. Thank you Patti, let me know how they come out gluten free!!

  3. I LOVE the Hannah Swensen series! Seriously!!

    These muffins look amazing.

    1. LOL, seriously Teresa? For real? ;-) Isn't she funny? What terrific recipes she has too!!

      Try them love, their so easy!!

  4. I've made them GF. I also discovered that we like them with chopped green onions in the batter. Yum!

    1. Oh man, the onions in the batter sounds amazing!! ♥

  5. I've done them GF. We also love them with chopped green onions in the batter. Yum!

    1. Mmmmm, I would love the green onions in this!!