Egg, Bacon and Cheddar Breakfast Muffins
adapted from kingarthurflour.com
Yields 12 muffins
4 eggs, scrambled
1/2 pound bacon, cooked until crisp
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp dry mustard
1/2 tsp ground black pepper
1 cup cheddar cheese, grated, divided
3/4 cup milk
1/4 cup oil
1 raw egg
Preheat the oven to 400. Lightly grease a 12-cup muffin pan.
Coarsely chop the scrambled eggs and bacon.
In a medium-sized bowl, stir together the flour, baking powder, salt, dry mustard, and black pepper. Stir in 3/4 cup of the cheese, the cooked eggs, and the bacon.
Whisk together the milk, oil, and egg. Stir the liquids into the dry ingredients just until blended.
Divide batter evenly among the muffin cups. Sprinkle with the remaining cheese.
Bake the muffins 20 to 25 minutes, until lightly browned.