Egg And Bacon Pancake Muffins Food

PANCAKE MIX MUFFINS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease a muffin tin with cooking spray or line with cupcake liners.
• In a medium bowl, stir together the pancake mix and cinnamon. Set aside.
• In a separate bowl, beat together the milk, honey, egg, oil, and vanilla.
• Pour the liquid ingredients into the pancake mixture and whisk until combined.
• Fill the muffin cups 3/4 full. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool slightly in the pan for 2 minutes, and transfer onto a wire rack to cool completely.

BACON-AND-EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
• Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
• Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
• Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
• Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

EGG AND CANADIAN BACON 'MUFFIN' RECIPE

Steps:

• Preheat oven to 350°F. Beat eggs lightly in medium bowl. Add spinach, onions and Canadian bacon; mix well.
• Spoon evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup about two-thirds full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.
• Bake 25 to 30 min. or until golden brown. Serve warm.

PANCAKE BACON AND EGG CUPS

Steps:

• 1. Preheat Oven to 350 degrees
• 2. Spray muffin tin with non-stick cooking spray. Pour 2 Teaspoons of pancake batter into each muffin well. Bake for 4 minutes or until set.
• 3. Increase temperature to 400 degrees. Wrap a piece of bacon around interior side of the muffin well. Crack egg into the muffin well. Season with salt and pepper. Continue with remaining cups. Bake for 10 minutes or until the whites of the eggs are set and the yolks are still runny. NOTE: If you prefer your eggs completely set cook longer.

EGGS AND BACON PANCAKES

Steps:

• Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
• Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
• For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
• While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
• Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

MAPLE BACON MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup. Stir into dry ingredients just until moistened. Fold in bacon., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire tack. Serve warm. Refrigerate leftovers.