Bacon Muffins and Baggie Omelets

 

 

Chauncey made these muffins for us on Christmas morning. We have a family tradition, after the kids open their stockings they make breakfast for everyone. These muffins were a big hit. I don’t think we’ve ever had a savory muffin.

Bacon Muffins

1 1/3 cups flour

1 tablespoon baking powder

8 slices crisply cooked bacon, crumbled

1 teaspoon salt

1 egg

1 tablespoon sugar

3/4 cup milk

1 tablespoon bacon drippings

Heat oven to 425 degrees. Spray a 12 cup muffin pan with Pam.

Whisk dry ingredients in a large bowl. In another bowl whisk the egg, milk and bacon drippings. Mix the wet ingredients into the dry and add the bacon. Stir just until mixed. Scoop into muffin tin with a 1/4 cup ice cream scoop. Bake for 15~20 minutes. Cool for 5 minutes before serving.

These are so easy, the kids loved making them!

Omelets in a Bag

For each omelet you will need~

1 freezer bag

2 eggs

1 pot of boiling water

Then use whatever fillings you want. We used grated cheese, sliced olives and freeze dried peppers. (My mom was excited to find these at Honeyville Grain, they are nice size pieces too!)

You could also add sausage, ham or bacon and any veggies you want.

Put the eggs in the baggie and squish them around with your hands, add the filling ingredients and mix it a little. Squish out the air and seal the bag.

Now just put the baggies in the boiling water. No need to put a lit on it. They take anywhere from 4 minutes on up, it depends on how many baggies you add to the pot.

When you don’t see any runny egg they are done. Just unzip and slide it onto your plate! Easy Peazy and no extra fat!