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Saturday, December 8, 2012

Impossible breakfast muffins. Bacon and Eggs





Filling Mixture :

2 Tablespoons chopped green onions
2 chopped jalapenos
1 clove garlic , finely chopped
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese (4 oz)
5-6 slices cooked, chopped bacon
3 eggs

Baking Mixture

1/2 cup milk
1/2 cup Pioneer baking mix
2 eggs

1 Heat oven to 375°F. Coat 12 regular-size muffin cups with butter.

2 In small skillet, sauté  garlic and jalapenos over medium-high heat 2 to 3 minutes, stirring frequently, until thoroughly cooked; Cool 5 minutes; stir in Worcestershire sauce, green onions, bacon, eggs and cheese. Set aside.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon into  each muffin cups. Top with filling mixture.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Do not overcook. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and cool on rack for 10 minutes longer, and serve.


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