This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Everybody’s been there. Get home from a long days work and you haven’t planned anything for dinner. Nothing out of the freezer. Haven’t been to the grocery store in two weeks, just the convenience store to pick up milk, bread and eggs. Open the refrigerator door. Well, there’s milk, bread, eggs….. a pound of bacon in the freezer, some leftover mashed potatoes and cheese. Ok, we can do this. Instead of the usual omelet, or over- easy eggs with toast and bacon, I decided to take it to the next level! Cheesy Herbed Bacon Muffins are fast and easy.
If you check out the pantry page, you’ll notice there is usually Bisquick in the cupboard. Not that making biscuits or muffins is difficult, Bisquick is just faster!!!
First things first. Defrost the bacon in microwave for a few minutes, until it can be separated. I will be brutally honest here. Sincerely, I prefer bacon in a cast iron frying pan with a whole bunch of grease but considering the oven has to be slightly healthier (notice bacon and healthy were in the same sentence?). I have succumbed to pursuits of a waistline. Every little bit helps, right? The best website I’ve found from a ‘trusted’ source is the USDA’s Agricultural Research Service. They are saying pan fried bacon has 54 calories and 1.4 g saturated fats. Baked bacon has 44 calories and 1.1 g. saturated fat.
Again not a huge difference, but every little bit helps. So bake the bacon for 15 minutes at 375 degrees F / 190 degrees C. As the bacon is cooking, start the potato cakes.
Use 1/2 cup of leftover mashed potatoes for each cake. Spray heavy bottom pan with no-stick spray (again less calories than butter, or any of the oils). I used to use margarine when all the powers that be said margarine was healthier than butter (I was always skeptical of that. Natural is most always better than man- made chemicals.) I always wash my potatoes and leave the skins on because a lot of the nutrients reside in the skins.
In the meantime, cut up your chives, parsley and rosemary. Grate Cheese. Mix the Bisquick batter according to directions. Add the herbs and Cheese. Spray muffin tins with No-stick spray or use muffin cups.
Half of a cup of bacon grease was released. The bacon is flat and crispy.
Fill muffin cups. You can add bacon to the dough but I knew I would use more bacon. If the bacon were on the top, the bacon flavor will hit your tongue for every bite and I only used 4 slices.
Bake for about 15-18 minutes at 400 degrees Fahrenheit / 204 Celsius until golden brown. Just before potatoes are browned on both sides, cook eggs to your liking. Serve immediately. 30 to 45 minutes total prep and cook time. If you love breakfast for dinner, you’ll love this Breakfast Pizza!
MAde easier by using your favorite baking mix!
- 2 c . Bisquick
- 1 c . Milk
- 1 Egg
- 1 c . Cheese
- 1 Tbsp . Chives
- 1/4 tsp . Fresh Rosemary
- 1 1/2 tsp . Fresh Parsley
- 4 slices Bacon
Place Bacon on Roaster Pan and Bake at 375 degrees for about 15 minutes until crisp.
Chop Parsley, Rosemary and Chives.
Mix up Bisquick. Add Cheese, Parsley, Rosemary and Chives and mix.
Spray muffin tins with no-stick spray or use muffin cups. Fill tins 2/3 full.
Bake about 20 minutes until brown.
Oringinally Published 11/14/2014