Pip's Plate

The idea of a savory breakfast muffin occured to me after a friend of mine (the pirate cupcake friend) said to me one morning a couple of weeks ago, “I just had a bacon egg muffin. It was delicious.” It didn’t occur to me right away that he was actually referring to an English muffin sandwich with bacon, egg, and cheese. Doh!

I couldn’t get the idea of a bacon egg muffin out of my head! I even had a dream about it. (I frequently have dreams about food.) So I had to see if something like this existed. You gotta love google. Sure enough, there are quite a few savory muffin recipes out there, but this one in particular caught my eye.

The consistency of these muffins is more biscuit-like, but they’re still quite good. Salty from the bacon, herby from the fresh chives – slather some butter on these babies and you’re good to go.

Bacon Egg and Cheese Muffins – the savory kind of muffin

makes 12

6 thick slices bacon

2 cups all-purpose flour

1 1/2 tablespoon white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoon garlic powder

1 1/2 Tablespoons chopped fresh chives

1/3 cup grated Parmesan cheese

1 cup shredded sharp Cheddar cheese

1 egg, beaten

1/2 cup milk

1/2 cup cream of mushroom soup

1/2 cup vegetable oil

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 400 degrees F. Lightly grease muffin pan or use muffin liners.

In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

Spoon the batter into prepared muffin pans and bake at 400 degrees F for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

recipe source