I’m a little obsessed with breakfast foods.
To think, almost a dozen years went by with me foregoing what is now my favorite meal of the day. I stopped eating breakfast in high school. When you had to be out the door at 6:20 a.m. to catch your ride, every extra minute of sleep counted; there was no time for silly things like breakfast.
It was pretty much the same story in college. Get up 20 extra minutes before my 8 a.m. class to walk over to the dining hall? Nah! Sleep the extra 20 minutes, throw on some jeans and a college sweatshirt and hit the academic building.
Thinking back to when I started eating breakfast regularly, I can’t really pinpoint a time until I was pregnant with my first son. I developed gestational diabetes, a condition that went away as soon as my baby was delivered, but it became imperative to eat “the most important meal of the day” to stabilize my blood sugar.
I’ve been eating breakfast – and loving it – ever since. Over the past few years, portable breakfast has become a necessity because, once again, those precious minutes are often absorbed by packing school lunches for my kids or getting dinner in the slow-cooker for later. I still eat breakfast but often eat as I’m on my morning commute.
I LOVE these breakfast muffins. I can eat them in the car, and they are totally, as Emeril would say, “kicked up a notch” with Zatarain’s Creole Seasoning. If I’m making these for only me, I double the amount the recipe calls for. It adds the right amount of spice to these savory muffins. You can freeze these and reheat them in the microwave on the way out the door. You can cut fat by using egg whites (2 Tbs), turkey bacon and reduced fat cheddar cheese. Adding a 4-ounce can of green chilies, drained, is yummy too.
Zesty Bacon and Cheese Breakfast Muffins
1 cup milk
1/4 cup vegetable oil
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
2 cups all-purpose flour
2 Tbs sugar
3 tsp baking powder
1/4 tsp kosher salt
1/8 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp Zatarain’s Creole Seasoning
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese.
Add the dry ingredients, stirring as you go, incorporating just until blended.
Fill greased muffin cups 2/3 full. Bake at 400° F for 15 to 20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best when served warm.