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White Lily

Bacon and Egg Breakfast Muffins


15 min


25 min


12 servings


Crisco® Original No-Stick Cooking Spray 1 large egg
2 cups White Lily® Enriched Bleached Self-Rising Flour 3/4 cup milk
2 tbsps. sugar 1/4 cup Crisco® Pure Vegetable Oil
1 tsp. dry mustard 2 large hard boiled eggs diced
3/4 cup shredded sharp cheddar cheese 4 slices cooked bacon drained and crumbled


  1. 1.
    HEAT oven to 400°F. Lightly coat 12 muffin cups with no-stick cooking spray.

  2. 2.
    COMBINE flour, sugar and dry mustard in medium bowl. Stir in cheese. Make a well in the center. Whisk together egg, milk and oil in small bowl. Add all at once to flour mixture, stirring just until moistened.

  3. 3.
    FILL prepared muffin cups 1/3 full using about half the batter. Combine diced hard boiled egg and cooked crumbled bacon. Divide evenly into muffin cups on top of batter. Top with remaining batter. Muffin cups should be about 2/3 full.

  4. 4.
    BAKE 20 to 25 minutes or until muffins are lightly browned. Serve hot.