Egg, Bacon and Cheese “Muffins”

Kitchen Experiment Gone Wild!

I love to prepare food that can be made ahead of time to enjoy when in a rush, so when I decided to try making these Egg, Bacon and Cheese “Muffins”, I was excited about the delicious culinary potential!  I love muffins and  I love biscuits, so I thought, why not combine the two together!  I cut my bacon into bite sized pieces, whipped up my eggs and retrieved my Pioneer Baking Mix to make the biscuits.   I was thinking to myself… YES! This is going to be a breakfast masterpiece on the most simple level!  And don’t get me wrong, the final product was amazing and tasty but the process turned out to me a BIG MESS, all because I forgot about how much biscuits rise, hahaha.

I started with rolling the dough out to about 1/4 an inch and cutting them to fit into my muffin tin like little individual pie crusts.  I buttered my tin and pressed the biscuit dough into a thin layer.  Next I fried up my bacon and combined it with my egg mixture and poured in into my little muffin/biscuit cups.  My oven was nice and hot so I popped them in, anxiously awaiting them to finish.

About 10 minutes after I placed them into the oven, Zik looks over at me and asks, “Is something burning?”  I look into the kitchen and smoke is starting to roll out from the oven so I ran into the kitchen, turned off the oven and opened all of the windows before the smoke alarms went off.  Uuuggghhhhhhhhhhh…the biscuits rose and I put too much egg filling in each one, so the eggs spilled out and over the muffin tin, filling the bottom of my oven.  So, I had to wait, clean it the best I could in the moment and then set my oven to a lower temperature to finish baking my breakfast.  I will definitely remember to only fill the cups half way next time, instead of to the top!

After they finally finished cooking and I’d topped them with pepperjack cheese, I took and bite and was relieved that they tasted wonderful and didn’t have a smoke flavor to them.  So now, I’ll share the recipe how I should have prepared them the FIRST time!  Isn’t it great to have someone else experiment for you so you don’t have to clean up the mess?

egg_bacon_biscuit_muffins_breakfast_potatoesEgg, Bacon and Cheese Muffins Recipe

6 Eggs
2 Tablespoons of Milk
6 Thick Cut Strips of Bacon Cut into Bite Size Pieces
Pioneer Baking Mix (or similar baking mix, refridgerated biscuits, or homemade biscuit dough)
Your Choice of Sliced Cheese Topping(Real cheese, not processed)

Preheat your oven to 450 degrees or whatever temperature your dough calls for.

Make your biscuit dough as per the directions on the package.  Roll out the dough to 1/4 inch and cut into circles to fill each muffin cup in your buttered tin.  Press dough into cups, ensuring there are no air bubbles under the dough.

Cut the bacon into bite sized pieces and fry them in your cast iron skillet.  They should be crispy!

Combine your eggs, milk, salt and pepper and whip them up!  Add your bacon in and make sure it is evenly combined.

Fill your muffin cups with the egg mixture HALF WAY full.  Place your muffin tins on a cookie sheet (which I did not do but should have) and place them in the oven.  Cook until they are slightly browned and eggs are cooked!

When you notice they are finished, top with sliced cheese and place them back in the oven so that the cheese melts!  Remove and enjoy!

Because the biscuits rise, they sort of envelope the eggs and bacon while leaving some on top so it created a really cool little pocket inside the muffin/biscuit of egg and bacon…so yummy!

They keep well in the fridge for several days.

A Delicious Breakfast Side Dish

I made breakfast potatoes to go along with these muffins.  I chopped 1 large potato into bite sized pieces. (One potato was enough for the two of us!)  Boiled them for 5-7 minutes.  While the potatoes were boiling, I chopped half of a small onion.

Drain the potatoes as soon as they soften as you do not want them to continue to cook in the hot water!

Next I melted 2 Tablespoons of butter in a small skillet and sauteed the onions for a few minutes, added the potatoes and sprinkled Lawry’s season salt and pepper over the cooking potatoes!

Once they were nice and browned, I topped them with a little ketchup and served.


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