Bacon, Egg and Cheese Muffins (by C)

They’ve got bacon in ’em.  So you know they’re good.

Two time-honored breakfast foods combined.

Make these the night before.  You’ll thank your self in the morning.

Ingredients (makes a dozen muffins):

  • 3/4 cup diced Spanish onion
  • 1/3 cup diced red pepper
  • 1/3 cup diced green pepper
  • 1/3 cup olive oil
  • 2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp thyme
  • 1 cup shredded cheese (a sharp cheddar is best)
  • 3/4 cup diced cooked bacon (also tasty with ham or sausage)
  • 1 1/4 cup milk

Preheat oven to 375 F.  Grease muffin tin and set aside.

In a microwaveable bowl, combine onions, red and green peppers and oil.  Cook on high until soft, about 1.5 minutes.  Set aside.

In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper and thyme.  Stir in cheese and meat.  In another bowl, lightly beat egg, then stir in milk.  Add the milk mixture and the vegetable mixture to the dry ingredients and stir just until moistened.  Don’t use an electric mixer for this! Use a spatula or wooden spoon – over mixed muffin batter makes dry muffins.

Spoon the batter into muffin tin and bake for 15 minutes, or until a knife or toothpick inserted in the center comes out clean.  let cool in pan for 5 minutes, then turn the muffins out to cool completely.

And if you use more than 3/4 cup of bacon…. well, is there any such thing as too much bacon?

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