Recipe: Bacon and Cheddar Breakfast Muffins

These delicious Bacon and Cheddar Breakfast Muffins are quick to put together and pop into the oven....  nothing says a weekend breakfast like warm muffins just out of the oven.
They will also make a great addition to a brunch buffet.
These muffins can be made lower fat by using lower fat cottage cheese and substituting chopped Canadian bacon or ham for the bacon.  Turkey bacon is also an option.   You can also use egg substitute instead of whole eggs... just use the equivalent amount to the 2 eggs (see the carton for equivalencies)
Make the bacon in the oven.. it's so easy .. and clean up is a snap.  Click here for the how to instructions.
I highly recommend you use sharp cheddar cheese...  mild cheddar cheese doesn't seem to flavor the muffins much.
Use both the green and the white parts of the green onion.
I got 11 regular sized muffins from this recipe.
They are best served warm.

Recipe:  Bacon and Cheddar Breakfast Muffins
All you need:
1 1/2 cups flour
1 tablespoon baking powder
Pinch of salt
2 eggs, slightly beaten
1/4 cup Fat Free milk
1/3 cup oil
3/4 cup Daisy Brand cottage cheese
3-4 strips bacon, cooked, drained and chopped
1/2 cup sharp cheddar cheese, shredded
2 large green onions, chopped
Cooking oil spray (butter flavor preferred)
All you have to do:
Preheat the oven to 375 degrees F.
Spray a regular size muffin tin with the cooking oil or line the muffin wells with paper liners and set it aside.
In a large bowl, add the flour, baking powder and salt.  Use a wire whisk to mix so the baking powder is evenly distributed.  Add the shredded cheese, bacon and green onion and  toss to evenly distribute.
In another large bowl, whisk together the eggs, milk and oil.  Add the cottage cheese and stir.
Add the wet ingredients into the dry ingredients and stir until moistened.
The batter will be very thick.  I used an ice cream scoop to fill the muffin tin.  The muffin wells should be about 2/3 full.
Bake 20 minutes or until they are golden brown and a toothpick inserted comes out clean.  Note.. mine were not very golden in color.... don't over bake them.. or they will be dry.
Serve warm.

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