So... I was spring cleaning today and decided I'd start with the easiest place in the house (and the one where I will get the most distracted and thus abandon all other spring cleaning) the refrigerator. What's a girl to do with half a package of bacon, a tub of mushrooms and a block of cheese, you ask? Make these savory muffins, I say! My husband said it was like eating a whole sandwich in a muffin!
Well, the plan worked. I haven't cleaned a thing except the dishes used to make this recipe as I conveniently got caught up in sharing this edible delight with you instead. If we had anything else worth eating in the fridge... I'd pair this with some fresh fruit and honeyed yogurt. Instead, I ate two over the sink and snuck one upstairs as a reward for writing this post.
Lucky for you, this easy recipe is flexible, takes little skill, looks artisanish and tastes like Christmas. It's perfect for a brunch or lazy family weekend breakfast.You can tailor it to your tastes or what's left over in your fridge by substituting a variety of meats and cheese for the bacon and cheddar. Prosciutto and gruyere would be a delicious combination as would a smoked Cheddar and Canadian Bacon. So, go on, do your thing.
Cheesy Bacon Mushroom Breakfast Muffins
- 1 1/2 cups flour, plus 2Tbsp.
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 cups sharp cheddar cheese, grated
- 8 slices bacon, chopped
- 1/4 cup chives
- 2 cups button mushrooms, chopped
- 2/3 cup milk
- 2 eggs
- 7 Tbsp. butter, melted
Preheat oven to 400. Spray a regular muffin tin with cooking spray and set aside.
Fry bacon pieces until crispy and drain on paper towels, reserving 1-2 Tbsp. grease. Using the bacon grease, saute the chopped mushrooms for approximately 5 minutes until softened, set aside. In a large bowl, combine the flour (reserving the extra 2Tbsps.), baking powder, salt, pepper and grated cheese. In a separate bowl, combine the milk, eggs and melted butter. Add the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the bacon. Toss the mushrooms with the 2 Tbsp of flour and mix until just combined. The flour will keep the mushrooms from sinking to the bottom.
Scoop the muffin mixture into prepared tin- filling each tin even with the top. Bake for approximately 15-16 minutes until tops begin to brown. As soon as you can handle them, remove muffins to a cooling rack to prevent them from getting rubbery.