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.
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.