Cheesy Bacon Morning Muffins

Cheesy Bacon Morning Muffins
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from the kitchen of Terri Burnett
  • CourseBrunches & Bread
Cheesy Bacon Morning Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Terri Burnett
  • CourseBrunches & Bread
Ingredients
  • 1 large sweet onion
  • 1/2 small head of cabbage
  • 1 Tblsp. baking powder
  • 16 oz. can of sauerkraut, undrained
  • 1/2 tsp. salt
  • 1 green pepper, sliced
  • 2 Tblsp. oil
  • 1 cup milk
  • 2 Tblsp. white sugar
  • allspice, a sprinkle is optional
  • lasagna or dumpling style noodles
  • fresh country style ribs, 2-3 per person
  • your favorite seasonings
  • (or 1 cup diced ham) - - OR
  • 1 cup canned unsweetened coconut milk
Instructions
  1. ♦ Preheat oven to 400 degrees. Grease muffin pan or line with paper or foil liners.
    ♦ (Foil will need to be removed before you reheat muffins in the microwave)
  2. ♦ In large bowl, combine flour, oats, baking powder and seasonings. Set aside.
    ♦ In another bowl, lightly beat eggs with a fork, combine with milk, butter, onion, red pepper, bacon, and cheese.
    ♦ Pour wet ingredients into dry ingredients.
    ♦ Mix together, just until all ingredients are moistened.
  3. ♦ Fill muffin cups evenly, about 1/2 cup each.
    ♦ Bake 20 to 25 minutes, until lightly golden brown.
    ♦ Cool in the pan for 5 minutes, gently turn out and cool completely on a wire rack.
  4. ♦ Store in an air-tight container in fridge or freezer.
    ♦ For a quick breakfast, heat in microwave for 30 seconds, 45-60 sec. if muffins are frozen.
    ♦ Serve with fruit.
  5. Makes 12 muffins.
Terri's Notes

~ These would be great paired with a cream soup or salad for lunch or supper too.
~ They're even better reheated, so this is the perfect make-ahead recipe!

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