I love long weekends.
There's just something about waking up on the Monday morning of a holiday weekend with a smile on your face, feeling like you've cheated the system with that extra morning to sleep in.
In true summer fashion our Memorial Day weekend was jam packed with sun filled adventures including the Austin Music and Wine Festival, lounging by the pool and a Sunday night BBQ with some of our favorites.
And everyone knows when you have plans all weekend long breakfast is one of the most important meals of the day because with so many plans you never know when your next meal will be.
I woke up Saturday morning craving a baked good, but wanting something savory at the same time.
Luckily, I came upon this recipe for Bacon & Cheddar Muffins in an online Bisquick magazine and couldn't have been happier about the ease of preparation (and taste of course).
Bacon & Cheddar Muffins
recipe by Bisquick
Oven: 400 Bake time: 16-19 minutes
Makes 10 muffins or 5 large muffins
4 strips of bacon
1 egg
2 cups of Bisquick
3/4 cup of cheddar cheese
3/4 cup of milk
2 TBS butter, melted
1/4 tsp chili powder
Preheat oven to 400 and line muffin tin with paper liners.
In a large skillet, cook bacon until nice and crispy.
Remove from skillet, allowing bacon to cool, crumble and set aside.
In a large bowl lightly whisk egg.
Add Bisquick, milk, butter, and chili powder and mix until combined.
Fold in cheddar cheese and crumbled bacon.
Spoon batter into prepared muffin tin- filling each about 3/4 full.
Transfer to oven and bake 16-19 minutes or until muffins have lightly browned.
Allow to cool slightly before removing from pan.
Serve with eggs.
Do anything fun this weekend?
Happy Baking!