Fish Camp Breakfast Muffins
We had a pound of bacon left over from the weekend, so the night before, I cut the strips in half, and fried them up to a cooked, but not crisp stage. Knowing what I have envisioned, I knew that the bacon would come out crisp in the final product.
Since there were only three of us, I sprayed large muffin tray for three, then lined the three cups with the cooked bacon, with ends standing a bit above the top of the pan.
Next, into a mixing bowl, I guessed on eight eggs, whipped. I then crumbled in a leftover sausage patty from the fridge, and crumbled in a biscuit left over from yesterday's breakfast. There was a small ziploc bag of diced mushrooms still in the fridge, so in it goes! Hey, that 1/4 cup of grated cheddar left in there would be nice, so in it goes as well.
Mix all of this stuff up and pour it into the muffin pan cups.
Off to the oven at 400 degrees for 30 minutes. The mixture will rise, with the bacon cup sticking out around the edges.
10 Large Eggs
1/2 pound bacon
1/2 cup diced mushrooms
1/2 cup of any reasonable cooked meat which you have in the fridge, cut or chopped into small pieces
1/2 cup of crumbled bread, biscuit or roll
1 can of 'canned' biscuits
In a mixing bowl, whip eggs, then add all other ingredients and mix well. Pour egg mixture into each bacon lined cup until a 1/4 inch from the top of pan.
Bake at 400 degrees for 30 minutes. Muffins are done when there is no evidence of any 'bubbling' from the top of the muffin. Using your tongs or a dinner knife, remove the muffin to the serving plate.