Rise and Shine

This past weekend I hosted a sleepover for my oldest daughter.  After the night's festivities, I needed something that required minimal effort for breakfast.  I opted for two types of muffins in hopes that I could please all.  The first recipe is a savory bacon and cheese muffin.  The second is a classic banana nut muffin.  Both were a huge hit.  I hope you enjoy!

Savory Bacon and Cheese Muffins

Makes 16 muffins

1 can of 8-count large biscuits
2 eggs, beaten
2 cups shredded cheddar
6 slices of bacon

Preheat oven to 400.  Spray muffin tin with cooking spray.  Separate each biscuit into two pieces by layers and place in each cup of muffin tin (form into cups).  Chop and cook bacon until crispy.  In a medium bowl, beat eggs.  Add cheese, cooked bacon and mix.  Spoon mixture in even portions into each biscuit cup.  Bake at 400 for 10-12 minutes.

Banana Nut Muffins

Makes 12 muffins

3 ripe bananas
1/3 c. melted butter
3/4 c. sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1 1/2 c. all purpose flour
1 c. chopped nuts
Pinch of salt

Preheat oven to 350.  Place bananas in a bowl and mash.  Melt butter and add into bananas.  In a separate bowl mix sugar, egg and vanilla.  Mix in banana mixture.  Sprinkle in salt and baking soda.  Add flour gradually.  Stir until all flour is incorporated.  Fold in nuts.  Scoop into lined muffin tin using an ice cream scoop.  Bake at 350 for 25-30 minutes.