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  #1  
Old 08-26-2011, 09:16 AM
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lauriebear lauriebear is offline
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lauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the tree
Candygold Bacon, Egg & Cheese Muffins

Bacon, Egg & Cheese Muffins

Ingredients

2 cups flour
2 tbsp white sugar
½ tsp salt
2 ½ tsp baking powder
3 eggs (preferably large)
1 cup milk
½ cup butter
Bacon (18 strips)
6 large eggs
½ cup cheese (any kind you like – I have used Cheddar/White American/Smoked Gouda
Cooking spray/grease

Directions

Cook bacon
Preheat oven to 375 degrees
In a bowl mix flour, sugar, salt, & baking powder
Melt butter
In another bowl take the 3 large eggs and mix them up, add milk, add melted butter and mix up
Slowly add you egg batter to flour mixture (I like to make an indent in the form of a circle to pour some of the mixture in the flour). You only mix this batter with a spoon or spatula and just mix until all liquid is combined and lumpy (do not over mix it is supposed to be lumpy).
Grease a six cup jumbo muffin pan, pour about enough batter to cover the bottom of the muffin cup take two strips of bacon and make a circle inside the muffin cup, and push it into the batter for each of the cups. Take the six large eggs and I do this one at a time, I break and separate the egg you only need the yoke (egg whites keep for a few days if you can use them). Take the yoke and pour it into the bacon circle, don’t worry if it breaks. Once you put an egg in each cup pour reaming batter into the cups fill them up as much as you can, sprinkle cheese and extra bacon (just cut up remaining strips of bacon) on top on top.
Bake for 25 to 30 minutes at 375 degrees.

I love these muffins they are so handy because to can take them with you on the go!!!!
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  #2  
Old 08-26-2011, 10:03 AM
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Meceka Meceka is offline
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Meceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saintMeceka leaves the frosting on Santa's cookies, a real saint
These sound yummy - thank you for posting the recipe!!
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  #3  
Old 08-26-2011, 10:07 AM
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snowytree snowytree is offline
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snowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoesnowytree would be nice to meet under the mistletoe
I really like this...I am teaching my 14, 16, and 11 year old how to cook various foods. This sounds like something interesting for them to try out.
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  #4  
Old 08-26-2011, 06:13 PM
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One Spoiled Brat One Spoiled Brat is offline
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My boys love these....They like them with sausage too....
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  #5  
Old 09-12-2011, 12:52 PM
Gingerbread Latte Gingerbread Latte is offline
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candle

These sound so interesting! How can you tell when they are done? What consistency does the egg yolk cook to - is it hard cooked, soft and runny, or does it just absorb into the batter? Just wondering what the final result ought to be, before trying to make these...
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