Muffins for Breakfast on the Go

I had a request for recipes for hearty muffins for a quick breakfast, so here are links to two recipes, plus one more below. After that recipe are suggestions for a hearty, yet meatless muffin idea.



And, here’s one more quick and easy recipe:

Bacon and Cheese Muffins

2 cups biscuit mix

5 pieces bacon, cooked, drained, and crumbled into small pieces

3/4 cup milk

1 egg, beaten

12 cubes cheese (1/2 inch), of your choice – cheddar, Swiss, Colby, pepper jack, or mozzarella


Preheat oven to 400 degrees and lightly grease or butter a 12-muffin cup pan. In a medium bowl, combine biscuit mix and bacon.  Add milk and egg, stirring just until moistened.  Fill each cavity of the muffin tin halfway with batter.  Press a cheese cube into each cup.  Top with remaining batter, covering each cube of cheese.  Bake for 25 minutes until golden brown on top. Serve warm.



If you want to go more sweet than savory, try this:

Use a serrated knife, to hollow out the center of a muffin, leaving about a 1/2-inch base.  (You can use the removed pieces for another recipe or as garnish next to the muffin.) Spoon yogurt into each muffin and then top with assorted fruit such as mandarin oranges, sliced strawberries, blackberries, seedless grapes, or sliced apples.


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