Description

These muffins are crazy easy, can be made ahead and even frozen too. This time, I added chopped bacon and chives, but you could absolutely mix and match this a million different ways. Enjoy! xx

Ingredients

Scale

about 10 pieces of crispy bacon, chopped
2 cups of pancake mix, we use Bisquick (you can use gluten-free too)
1 cup milk
1 egg
½ cup grated cheddar cheese
a handful of snipped chives, optional

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Instructions

Preheat your oven to 350 degrees, and line your 12-count muffin tin with liners or spray it with Pam. Set aside.
Make sure your bacon is cooked crispy and chopped before you begin.
In your mixing bowl, add your bacon along with your Bisquick, milk, egg, cheese, and chives. Stir until combined and then divide between your muffin tin.
Pop in the oven and bake 18 to 20 minutes or until lightly browned.
Remove from oven to cool a few minutes and then enjoy!

Notes

You can prepare a big batch and freeze them for quick breakfasts too. After baking, allow the muffins to come to room temp before freezing. Simply microwave about 45 seconds and you’re ready to go. Use a gluten-free Bisquick for a g-free friendly recipe too.