Breakfast Muffins

I am pretty sure I have successfully found the difference between biscuits and muffins: eggs.


  • bisquick
  • pre-cooked bacon
  • pepper
  • shredded cheese
  • eggs
  • milk

Preheat the oven to 350°F. Mix together a bunch of bisquick, two or three eggs, some pepper, and a splash of milk. Slice in your pre-cooked bacon, somewhere in the quantity of a couple of pieces to lots, sprinkle in some cheese, and then mix that together more carefully.

Is it still a suspension if it’s closer to solid than liquid? Anyway, you want it a suspension, not a solution, so just approximate equal distribution of bacon.

If you have a muffin tin, grease the inside of it. If you are lucky enough to have freestanding muffin tins in your cupboard, gloat about your lack of cleanup and use those. Spoon roughly equal quantities of mixture into each one, to about two thirds full, then put more shredded cheese on top of each one.

Bake for 12-15 minutes or until they look done.

I made 6, and they tasted like bacon and happiness.

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