PANCAKE BREAKFAST MUFFINS

Pancake Breakfast Muffins image

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.

Time 35m

Yield 12

Number Of Ingredients 4

Ingredients

6 oz Hormel® Black Label® Bacon Canadian, diced finely
2 cups Bisquick™ Original pancake and baking mix
2 large eggs
1 cup milk

Steps:

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.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g