Time 40m Yield 24 Number Of Ingredients 9 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.
Time 40m Yield 12 Number Of Ingredients 10 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.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425°F and butter twelve 1/3-cup muffin tins. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon. In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Time 35m Yield 9 muffins, 4-9 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 F (200 C). Grease 9 standard muffin cups with butter or spray; fill unused cups one-third with water to prevent warping. In a frying pan over medium-high heat, cook bacon slices until crisp, 6-8 minutes, turning as needed. Set aside on paper towels to drain. Let cool, then crumble and set aside. In a bowl, stir together flour, sugar, baking powder, and salt. In another bowl, whisk together egg, melted butter, milk, and sour cream until blended. Add egg mixture to dry ingredients and stir just until evenly moistened; batter will be slightly lumpy. Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix. Spoon batter into each muffin cup, filling it level with the rim of the cup. Bake until golden, dry, and springy to the touch, about 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature. Notes: For added bacon flavor, replace 2 tablespoons melted butter with 2 tablespoons of the bacon fat. If not serving immediately, store muffins in the refrigerator to avoid rancidity. These pair well with soup, salad, or omelets.
Yield Makes 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon. In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Time 1h20m Yield 16 servings (3/4 cup each). Number Of Ingredients 10 Steps:
In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
