They say a picture is worth a thousand words, so…
Now for the nitty-gritty of making these bad boys!
“Country Breakfast” Muffins
2 cups cheese
4 green onions
2 1/2 cups shredded tater tots or hash browns
Salt and pepper to taste
1 package of thick sliced bacon
Mix everything together in a bowl except the bacon.
Break out your muffin pans and line them with a strip of bacon. I used a full length strip for my muffin pan with the big cups and cut down the strips for the smaller cup size muffin pans.
Pour in the mix and pop them in the oven at 375 degrees.
As a side note I made this pan of muffins in my toaster oven just to see if I could.
So no excuses! You don’t even need a real kitchen to have these. I made a bunch because:
1. Who isn’t going to eat a bunch of these!
2. They should freeze really well for another day.
CC and I were going to snack out before BG woke up, but the Force is strong with this one. She appeared before we got our first bite. She took one sleepy look at our plates and lit up with the most angelic smile! She gives them her seal of approval but says the green onions are not to her taste. I wonder how these would taste: bacon filled with blueberry muffin with chunks of pre-cooked sausage links? Hmmm….
Let me know what you try.