Recently I wrote about one of my favorite recipes for busy weekday mornings over on my blog Melanie In The Middle. Good Morning Muffins. All of our favorite breakfast foods tucked into a muffin. Scrambled eggs, breakfast meats and veggies. A quick and portable breakfast for people on the go.
So, why post the recipe on each blog? Because the recipe I posted on Melanie In The Middle utilized Bisquick. To be honest, Bisquick has its place in this house. It’s a real time saver.
When time is limited, I don’t mind pulling it out. But I received a bunch of emails asking if I had a totally from scratch recipe. And of course, I do.
The only thing that adds more time to this recipe by using the from scratch method is the cutting in of the shortening into the flour. If you have a food processor, it will only take moments. Don’t have a food processor? No biggie! The tines of a fork will work and it will only take you a couple of minutes to accomplish the same task!
Comparing the two recipes, I’ve found that the Bisquick version makes a taller muffin. Also, the Bisquick version calls for a shorter baking time. That said, they taste the same. So, if you are short on time, use the Bisquick version. Prefer to make yours from scratch? Here you go…
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- Fresh ground black pepper to taste
- ⅓ cup shortening
- 8 eggs
- 4 oz cheddar cheese, fresh grated
- 6 strips cooked bacon, crumbled
- 1⅔ cup milk
- Preheat oven to 350º. Grease muffin pan or line pan with muffin cups.
- In a large mixing bowl combine flour, baking powder, salt and fresh ground black pepper. Using a pastry blender or the tines of a fork, cut shortening into flour mixture until shortening/flour mixture resembles small peas. Set aside.
- In a large skillet, cook scrambled eggs just until set. Do not over cook as they will continue cooking when you bake the muffins. Allow eggs to cool for five minutes.
- Add cooked eggs, cheese and bacon to flour mixture. Add milk and fold ingredients together just until incorporated. Do not over mix.
- Scoop into muffin cups right to the edge of muffin well. Bake at 350º for 50 minutes or until a tooth pick inserted comes out clean. Makes one dozen muffins.
Yum! And gorgeous photos!
Thank you!
Marvelous! I agree, wonderful pix and a scratch recipe to go along with your Bisquick version. Both are great weekend recipes to save and zap on busy weekday mornings! Perfect!!
Thanks! I love convenient food like this. It makes the hectic mornings that much easier.
LOL I know what you mean about Bisquick. So many uses!
Yes, it is so versatile. Don’t get me wrong, homemade is always best. But I’ll certainly pull it out if I’m short on time!
Mmm…that sounds like an absolutely scrumptious flavor combo. I am sure this must have tasted fabulous! http://cosmopolitancurrymania.blogspot.in/
Thanks. I like that you can customize it to whatever you like and whatever is in your fridge. A nice way to use leftovers.
Wow! Those look amazing, I can’t wait to try them.
Thanks Diane!
Oh wow. These look like good anytime muffins! I’d having it alongside some garden pasta salad for dinner. No problemo.
Now that sounds like a great pairing. I could go for some pasta salad right now!
I love the photos, love the cabinet door, what a perfect fit!
I completely love this muffin! I make quiche muffins with no crust, but frankly I miss the flour in the muffin.
I’m making your recipe next time.
Thanks lady! And with all of those chickens of yours, you must have an abundance of eggs!!!