Crisp Bacon Muffins Food

CRISPY OVEN BAKED BACON

Steps:

• Preheat oven to 400F. Let oven sit at 400F for 10 minutes.
• Line two rimmed baking sheets with parchment paper. For crispier bacon, place an oven safe baking rack on top of the parchment paper.
• Arrange bacon on top and bake until bacon is crisped to your liking, about 15 minutes for regular cut bacon and 22-24 minutes for thick-cut bacon

CARBONARA MUFFINS

Steps:

• Heat oven to 350 degrees F. Lightly coat 8 muffin holes with cooking spray.
• Working in batches, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate; roughly chop when cool. Reserve 1/4 cup of the drippings and wipe out the skillet.
• Heat 2 tablespoons bacon drippings in the skillet over medium heat. Add the mushroom, onion, and garlic and cook, stirring occasionally, until tender and beginning to brown, 3 to 4 minutes.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, thyme, and 1/2 cup Parmesan.
• In a small bowl, whisk together the buttermilk, Alfredo sauce, eggs, scallion, and the remaining 2 tablespoons bacon drippings. Stir in the mushroom mixture.
• Gently stir the wet mixture into the dry mixture along with two-thirds (about 1 1/3 cups) of the chopped bacon. Divide the batter among the muffin cups (about a heaping 1/2 cup per hole) and top with the remaining bacon. Bake for 10 minutes.
• Sprinkle with the remaining 1 1/2 tablespoons Parmesan and bake until a wooden pick inserted into the center comes out clean, 10 to 15 minutes more. Serve with a salad, if desired.

BACON CHEESE MUFFINS

Steps:

• Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
• Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
• Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

CRISPY OVEN-BAKED BACON

Steps:

• Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
• Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

BACON CHEDDAR CORNBREAD MUFFINS

Steps:

• Cook bacon until just beginning to crisp, on the stove top in a frying pan. Remove and drain on paper towel to cool. Drain off most of the bacon grease, leaving 1-2 tablespoons behind then add yellow onion and sweat over medium heat until tender and starting to brown around the edges, about 7 minutes.
• While bacon and onions cook, preheat oven to 400°F (205°C). Prepare a 12 cup muffin pan: lightly with non-stick spray (bacon grease or butter) or line with paper muffin liners. (Or use a silicone muffin pan like the one above and skip the liners and extra fat.)
• Lightly whisk together buttermilk, olive oil and egg in a small bowl. Combine dry ingredients - flour, cornmeal, baking powder and soda, salt, chili powder and red pepper flakes - in a larger bowl. Add wet mix to dry mix and fold a few times with a spatula or wooden spoon to start to combine.
• Lightly chop bacon, add half the bacon to your mix along with all of the onion (both the cooked yellow and raw green) and 1 cup of the cheese, then mix until just combined. DO NOT OVER MIX. Divide cornbread batter equally among baking cups filling about the 3/4 mark. Sprinkle remaining bacon and cheese on top. Bake in 400°F (205°C) 15 - 20 minutes or until a toothpick in center comes out with a few moist crumbs. Remove Bacon Cheddar Cornbread Muffins from the pan to cool on wire racks.

BACON MUFFINS

Steps:

• Grease 12 muffin cups.
• Preheat oven to 400 degrees.
• Cook bacon in a pan until crisp, then chop into small pieces.
• Mix together flour, baking powder, sugar, and salt.
• In a seperate bowl mix egg, milk, and oil.
• Add all at once to the dry ingredients along with bacon until just combined.
• Mixture will look somewhat lumpy but do not mix more.
• Fill the muffin cups 2/3rds of the way full.
• Bake@ 25 minutes.

CRISPY BACON

Steps:

• Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it's not very heavy, top with another pan, or anything heatproof and weighty.
• Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking - increase the heat slightly if there's lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
• Drain on kitchen paper before adding to sandwiches or crumbling over salads or soups.

BUSY DAY BACON MUFFINS

Steps:

• Preheat oven to 400°. Cook bacon over medium heat until crisp; drain. , Meanwhile, in a large bowl, combine biscuit mix and sugar. In a small bowl, combine egg and milk. Stir into dry ingredients just until moistened. Fold in bacon. , Fill greased muffin cups three-fourths full. Bake 13-15 minutes or until a toothpick inserted in the muffin comes out clean. Serve warm. Freeze option: Wrap cooled baked muffins in plastic wrap; transfer to a resealable plastic freezer bag. May be frozen up to 3 months. To use, remove plastic wrap. Thaw at room temperature. Warm if desired.

BACON CHEESE AND EGGER MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Slice the bacon into small pieces and crumble fry in a frying pan until crispy.
• Meanwhile, chop the onion and red pepper, and grate the cheese. Set aside.
• In a mixing bowl whisk together the eggs. And milk, garlic powder, onion powder, and salt. Stir in potato flakes, flour and baking powder.
• Drain the excess bacon fat. Add bacon to the batter along with the chopped pepper, onion, and cheese.
• Grease and flour a 12 muffin cup tin. If you have a silicone muffin tin, use this as the eggs tend to stick to metal pans. Spoon in the batter to fill the 12 cups.
• Bake for 22 minutes.

CRISP BACON MUFFINS

Steps:

• 1. Saute bacon until crisp, and chop fine.
• 2. Sift flour, sugar, salt and baking powder together.
• 3. Add the bacon.
• 4. Combine the egg, milk and bacon fat, and blend into the first mixture.
• 5. Pour into buttered muffin tins, one-third full, and bake at 425 for 15-20 minutes.