Pancake Breakfast Muffins
Recipe by Kristan Roland, Confessions of a Cookbook Queen Prep these pancake breakfast muffins ahead for fuss-free school mornings! Unlike traditional pancakes, these can be enjoyed on the go for a satisfying start to your day.
Ingredient
- 6 oz Hormel® Black Label® Bacon Canadian, diced finely
- 2 cups Bisquick™ Original pancake and baking mix
- 2 large eggs
- 1 cup milk
Direction
- Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
- Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
- In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
- Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.
