Bacon and Egg Breakfast Muffins

Ingredients

• 2 cups white lily self-rising flour
• 2 tablespoons granulated sugar
• 1 teaspoon dry mustard
• 3/4 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 3/4 cup milk
• 1/4 cup crisco vegetable oil
• 2 large eggs, hard boiled and diced
• 4 slices cooked bacon, drained and crumbled

Directions

1. 1

   Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.

2. 2

   Combine flour, sugar, and dry mustard.

3. 3

   Stir in cheese and make a well in the center of the ingredients.

4. 4

   Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.

5. 5

   Fill prepared muffin cups 1/3 full (half the batter will be used).

6. 6

   Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.

7. 7

   Top with remaining batter. Muffin cups should be about 2/3 full.

8. 8

   Bake for 20 to 25 minutes or until muffins are lightly browned.

9. 9

   Serve hot.