Friday, February 21, 2014

Good Morning Muffins

In my house, there's an ongoing argument about my love for trying new recipes vs. the benefit of sticking with cooking what you know tastes good. I love to try new recipes, but that means there are flops. Sometimes new recipes don't work out. This is when my patient husband kindly asks, "Why don't you like to cook the same thing twice?" 

Long story short, when I try a new recipe that ends up being a total hit with my family, it's a big win for me. Another delicious and loved recipe that I can add to my repertoire for future times in my life when I no longer have time or energy to look for new recipes. These good morning muffins fall within that category. BIG win!

Good Morning Muffins
Yield: 12 muffins
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour, 10 minutes


2 cups flour
1 tablespoon baking powder
1 teaspoon salt
Fresh ground black pepper to taste
1/3 cup shortening
8 eggs
4 oz. chedder cheese, grated
6 strips bacon, cooked and crumbled (my favorite tip for cooking bacon)
1 2/3 cup milk


Preheat oven to 350 degrees. Generously grease muffin pan or line pan with muffin cups (note: if using muffin cups, please wait until the muffins are fully cooled before eating or else the muffins will stick to the paper).

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 overcook 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 overmix. 

Scoop batter into muffin cups right to the edge of muffin well. Bake at 350 degrees for 50 minutes or until a tooth pick inserted comes out clean. 


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