Best Bacon Lattice Tomato Muffins Rsc Recipes

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BACON LATTICE TOMATO MUFFINS #RSC



Bacon Lattice Tomato Muffins #RSC image

"Ready, Set, Cook! Contest Entry." Bacon lattice and cheese topped flaky biscuits filled with fresh chopped tomatoes and onions in a seasoned cream cheese and mayonnaise mixture. This recipe is not only eye appealing but also adds a lot of flavor to your taste buds!

Provided by BDMK8003

Categories     One Dish Meal

Time 1h

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 11

Reynolds Wrap Foil
12 slices bacon
8 flakey biscuits
1 teaspoon mayonnaise
6 ounces cream cheese, softened
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) container grape tomatoes, chopped
1/2 cup diced onion
1 cup monterey jack cheese, grated

Steps:

  • Preheat oven to 400°F Line a rimmed baking sheet with Reynolds Wrap® Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap® Foil.
  • Cut bacon into 3" pieces. Make 8 bacon lattices about 3.5" square. Arrange lattices on foil so they don't touch. Bake 8 - 10 minutes until browned. Remove to paper towel to blot grease. Reduce oven temp to 350°F.
  • Press biscuits into a muffin pan to form 8 cups or use 3.5" oven proof ramekins. In a medium bowl, mix mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in tomatoes and onions.
  • Spoon mixture evenly into the 8 biscuit cups. Top with cheese. Wrap each loosely with classic Reynolds Wrap® Foil without touching the cheese. Bake 30 minutes.
  • Remove foil and center a bacon lattice on top of each. Bake another 3-5 minutes until bacon sizzles. Remove from oven and allow to set 5 minutes.

Nutrition Facts : Calories 664.3, Fat 46.3, SaturatedFat 20.3, Cholesterol 89.5, Sodium 1651.1, Carbohydrate 44.4, Fiber 1.9, Sugar 10.7, Protein 18.8

BACON MUFFINS



Bacon Muffins image

Make and share this Bacon Muffins recipe from Food.com.

Provided by CoffeeMom

Categories     Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 8

6 slices bacon
2 cups flour
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil

Steps:

  • Grease 12 muffin cups.
  • Preheat oven to 400 degrees.
  • Cook bacon in a pan until crisp, then chop into small pieces.
  • Mix together flour, baking powder, sugar, and salt.
  • In a seperate bowl mix egg, milk, and oil.
  • Add all at once to the dry ingredients along with bacon until just combined.
  • Mixture will look somewhat lumpy but do not mix more.
  • Fill the muffin cups 2/3rds of the way full.
  • Bake@ 25 minutes.

Nutrition Facts : Calories 141.7, Fat 5.4, SaturatedFat 1.5, Cholesterol 21.1, Sodium 255.5, Carbohydrate 19.2, Fiber 0.6, Sugar 2.2, Protein 3.8

AVOCADO AND BACON MUFFINS



Avocado and Bacon Muffins image

Make and share this Avocado and Bacon Muffins recipe from Food.com.

Provided by Jen T

Categories     Quick Breads

Time 20m

Yield 12-24 serving(s)

Number Of Ingredients 13

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
1 cup grated tasty cheese
4 spring onions (chopped)
3 slices bacon
75 g butter
1 egg
1 cup milk
1 avocado
1 tablespoon lemon juice

Steps:

  • Sieve the first four dry ingredients into a large bowl and add the pepper, cheese and spring onions.
  • Stir to combine.
  • Chop the bacon finely and cook in a pan or under the grill until crisp.
  • Keep the bacon drippings.
  • Melt the butter and add the egg, milk& bacon dripping and beat to combine.
  • Halve the avocado, scoop out the flesh and cut into small cubes.
  • Sprinkle with lemon juice to prevent browning.
  • Then add them to the liquid mixture.
  • Add the bacon then mix into dry ingredients.
  • Stir only to just combine.
  • Put about 1/4 cup of mixture into each sprayed or greased muffin cup.
  • Bake at 200 deg C (400F) for approx 10 mins or until the muffins spring back when pressed lightly in centre.
  • I make either 24 mini or 12 medium muffins and serve them warm.

TOMATO BACON CUPS



Tomato Bacon Cups image

These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

  • In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BLT MUFFINS



BLT Muffins image

If you like classic bacon, lettuce and tomato sandwiches, check out these muffins. They're perfect for pancake breakfasts and bring-a-dish dinners alike. You can serve softened cream cheese or butter alongside, but they're awesome on their own. -Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 cup whole milk
1/2 cup mayonnaise
3/4 cup crumbled cooked bacon (about 12 strips)
1/2 cup chopped seeded plum tomatoes
2 tablespoons minced fresh parsley

Steps:

  • In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 385mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

MAPLE BACON MUFFINS



Maple Bacon Muffins image

A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.

Provided by Swan Valley Tammi

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 8

2 cups all-purpose flour
8 slices bacon, cooked and crumbled
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/2 cup vegetable oil
2/3 cup maple syrup

Steps:

  • In a large bowl, combine flour, bacon, baking powder and salt.
  • In another bowl, whisk the remaining ingredients together.
  • Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 239.1, Fat 12.5, SaturatedFat 2.4, Cholesterol 20.6, Sodium 197.1, Carbohydrate 28.4, Fiber 0.6, Sugar 10.7, Protein 3.6

BACON LATTICE TURKEY



Bacon Lattice Turkey image

Make and share this Bacon Lattice Turkey recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 7

8 tablespoons unsalted butter
4 ounces thick-cut bacon, coarsely chopped (about 4 slices)
1 tablespoon thyme
1 teaspoon dried sage
1 turkey, thawed if frozen (12-15 pounds)
1 medium onion, peeled and quartered
1 1/2 lbs bacon (About 22 slices)

Steps:

  • To make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment.
  • Remove the giblets and neck from the turkey's cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey's legs together with a piece of kitchen twine, if desired.
  • Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.
  • Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible. Working from the bottom up, weave another 8 slices of bacon into the first layer. Again, make sure these slices are as close together as possible.
  • Place the woven bacon onto the turkey breasts: Set the piece of paper next to the roasting pan and line the bacon blanket up at an angle to create a diamond. Carefully flip the paper over the turkey breast. Don't worry about aligning it perfectly - you will still be able to move the blanket a little once you get it into place. Remove the parchment and tuck the blanket in and around the breast and into the leg crease. Trim any excessive overhanging bacon with scissors, if desired.
  • Heat the oven to 425°F Pour 2 cups of water into the roasting pan underneath the turkey. This will create steam in the oven and prevent the bacon from rapidly shrinking and falling off the bird. Roast the turkey for 30 minutes to darken and crisp the skin.
  • Reduce the oven temperature to 325°F and roast for an additional 2 to 2 1/2 hours. The rule of thumb for cooking a turkey is 13 minutes per pound, but more important than time is the temperature of the turkey.
  • Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 165°F in all 3 places.
  • Carefully remove the turkey and the roasting rack to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes before carving. Use the drippings to make gravy, if desired.

Nutrition Facts : Calories 449.8, Fat 45, SaturatedFat 17.8, Cholesterol 78.4, Sodium 662.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 9.4

BROCCOLI AND BACON MUFFINS



Broccoli and Bacon Muffins image

Make and share this Broccoli and Bacon Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

1 medium head broccoli, cut into small florets
4 slices bacon (or 4 rashers bacon)
1 medium onion, finely chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
fresh ground black pepper
150 g tasty cheddar cheese, grated
2 eggs
1 cup milk

Steps:

  • Preheat oven to 210°C Lightly grease 12 muffin tins.
  • Place broccoli florets in a pot, cover with boiling water and boil 2 minutes. Refresh under cold water and pat dry on a paper towel.
  • Heat a non-stick pan and saute bacon and onion until tender. Set aside to cool.
  • Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
  • In another bowl lightly whisk together eggs and milk.
  • Stir in broccoli, bacon, onion and cheese.
  • Fold broccoli mixture into dry ingredients and stir quickly to combine.
  • Spoon mixture into prepared muffin tins and bake for 12-15 minutes until muffins spring back when lightly pressed.
  • Makes 12.

Nutrition Facts : Calories 214.7, Fat 10.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 407.9, Carbohydrate 21.8, Fiber 2, Sugar 1.4, Protein 9.8

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