So I woke up this morning. And I was hungry. Stomach growling hungry. And this recipe was in my head. So now, here it is for you to make and enjoy too. This recipe is a KEEPER.
Loaded Breakfast Muffins
2 cups all purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 cup butter or shortening
Pinch of salt
2 cups milk
1 lb. breakfast sausage, cooked
1/2 cup bacon bits
1/4 cup dehydrated onion
1 tsp. parsley
6 eggs, scrambled, soft but not dry
1/2 cup sharp cheddar cheese, grated
Preheat your oven to 400 degrees.
Brown your sausage, scramble your eggs and set aside. The eggs need to still be wet, not dry or totally done. They will finish cooking in the oven.
Mix together the flour, baking powder, salt and butter or shortening. Use a pastry cutter to get the butter into small pieces. Then add the cooled eggs, and sausage, cheese, onion and bacon. Add the 2 eggs and milk. And gently start to mix the batter together. Mix until the batter is just combined, but don’t over mix.
Line your muffin tins with paper liners. Place a scoop of batter into each liner, filling to the top, even rounding the thick batter. Repeat until 24 liners are filled. Bake for 15 minutes. Remove from the oven and cool slightly before serving. Cool completely before freezing.
Makes 24 muffins.
Happy Breakfast Baking! XO