STS Cookin’: Breakfast Muffins

Noon games suck. There isn’t enough time to tailgate, and it is usually too early for some excellent brisket or pulled pork. Instead, most tailgates end up with an assortment of donuts, muffins, and other breakfast food. There isn’t anything wrong with that, but this week we are going to take a look at a recipe to bring some homemade breakfast love to your tailgate.

These breakfast muffins got their start on Pinterest at I wash You Dry. Don’t judge; there are a lot of good recipes on Pintrest and it makes my life easier.

I’ve modified these a little bit by using bacon instead of sausage. You could use both or just one.

Ingredients:

1 package of Bacon (or 8 oz. of Sausage)

8 Eggs

1 cup Milk

1 tsp Salt

¹⁄₂ tsp Black Pepper

¹⁄₄ tsp Dry Mustard

¹⁄₄ tsp Paprika

6 English Muffins

1 cup shredded Cheddar Cheese

¹⁄₄ cup Green Onions

Instructions:

• Preheat the oven to 350 degrees. Spray a 12 count muffin tray with nonstick spray. DO NOT line with muffin cups.
• Dice the bacon into small pieces and then fry over medium heat. Dicing the bacon before cooking makes it easier to cook and reduces crumbling. Dice the green onions. Roughly chop up the English muffins.

• Crack the eggs into a bowl, add the milk, salt, dry mustard, black pepper, and paprika; whisk together.

• Lightly mix the egg mixture with the English muffins to ensure the muffins are completely coated. Mix in the cheese and the green onions. Finally, mix in the bacon or sausage. Let stand for 10 minutes.

• Pour the mixture evenly into each of the 10 cups. Bake in the oven for 20-25 minutes until cooked. Remove from the muffin tin and allow to cool.

• Enjoy.