All in One Breakfast Muffin

This recipe is packed with energy (quite a few calories too unfortunately) and gives you all the breakfast favorite foods in an easy to pack, on the run breakfast. I love it as a change from the typical sweet muffin. This one is definitely savory not sweet. They will keep for a couple of days in the fridge and just require a few seconds in the microwave to take the chill off before you run out the door. They are great if you have someone in the house that needs a really quick breakfast that will fuel them for the entire morning.

All in One Breakfast Muffin

2 cups all purpose flour (you can use half whole wheat if desired)

¼ cup sugar

4 teaspoons baking powder

¼ teaspoon salt

1 cup milk

¼ cup vegetable oil

2 eggs (1 for the muffin batter and 1 for the filling)

1 (8 oz) package cream cheese (room temperature)

¼ shredded cheddar cheese

¼ seasoned salt

4 strips of bacon that have been cooked, cooled and crumbled

Preheat oven to 425 degrees Fahrenheit

Grease a 12 cup muffin pan and set aside

In a medium bowl combine flour, sugar, baking powder and salt.

In a small bowl combine milk, oil, and 1 of the eggs.

Pour the liquid mixture into the dry mixture and combine. Divide the batter amoung the cups in the muffin pan (I use my ice cream scoop for this job).

In another bowl beat the cream cheese until smooth, add the egg and beat to combine. Add the cheddar cheese and seasoned salt and mix together. Carefully stir in cooked bacon.

Add about 2 teaspoons of this filling to the top of each muffin.

Bake in preheated oven for 15 to 20 minutes or until golden brown and they test done with a toothpick.

Serve warm (store leftovers in the fridge)

makes 12 muffins