When I send Mike to Wyoming, I like to make sure that he has "easy-to-eat" healthy meals that will keep him full and give him energy throughout his work day. He is in cold cold temperatures and it amazes me how much more a body needs to stay warm. These are a great snack for anyone that needs a quick snack.
Yummy Bacon & Cheese Breakfast Muffins
1/2 pound bacon (10-12 slices)
1 egg, beaten
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 cup shredded cheddar cheese
Preheat oven to 400 degrees. In large skillet, cook bacon over medium-high heat until crisp. Drain, reserve drippings. If necessary, add oil to drippings to measure 1/3 cup. ( I like to use just vegetable oil and no drippings simply for the fat content) In small bowl, combine 1/3 cup drippings, egg and milk; set aside. Crumble bacon; set aside.
In a large bowl, combine flour, sugar and baking powder. Make well in center. Add drippings-egg mixture all at once to flour mixture, stirring just until moistened. Batter should be lumpy. Fold in bacon, and cheese. Spoon into buttered or paper-lined 2 1/2 inch muffin cups, filling about 3/4 full. Bake 15-20 minutes or until golden brown. Remove from pan and cool on wire rack. Make a dozen muffins...
** I purchased some silicone muffin cup liners and they are so wonderful! They sure aid in the clean-up process also... If you have a chance to try them, do so!