If you have a large family or have guests for breakfast, you might want to try the following simple one-skillet breakfast. With the Country Morning Scramble, you get potatoes with onions and peppers, bacon, eggs, sour cream and cheese. What more could you want other than a cup of coffee and maybe some homemade muffins?
Sometimes all I want is a muffin, hot from the oven and spread with butter. Among my favorites are blueberry lemon, banana nut and the following Apple Cream Muffins.
Notice there is no butter, oil or shortening in this recipe. That is because they’re made with whipping cream, which is at least one-third fat so no other fat is needed. You’ll also notice these muffins have a delightful texture.
If you prefer a savory muffin, the Bacon, Egg and Cheese Muffins is an entire breakfast in one. The addition of ranch dressing adds a boost of flavor.
COUNTRY MORNING SCRAMBLE
1/4 cup butter (I use roasted garlic butter, if I have it on hand)
4 cups frozen potatoes O'Brien (hash browns with onions and bell pepper)
1 cup crispy-fried bacon, crumbled
12 large eggs
1/2 cup water
Cavender's Greek seasoning, to taste
1 tablespoon fresh parsley, chopped
3/4 cup sour cream
1 cup shredded Cheddar-Jack cheese
Heat butter in large skillet. Add potatoes and cook until fork tender. Sprinkle with bacon and stir. Beat together eggs, water, seasoning and parsley. Add to skillet and scramble until eggs are set. Stir in sour cream and cheese. Serve warm with hot biscuits.
BACON, EGG AND CHEESE MUFFINS
2 cups self-rising flour
1/2 cup crispy-fried bacon, crumbled
1/2 cup finely shredded Cheddar cheese (or cheese of choice)
2 eggs, lightly beaten
1/4 cup ranch dressing (not dry mix)
1/2 cup milk
1/4 cup oil
Preheat oven to 400 F. Grease or spray muffin tins. In medium bowl, combine flour, bacon and cheese. Stir to mix. In another bowl, combine eggs, ranch dressing, milk and oil. Beat with a fork until well mixed. Combine the two mixtures and stir just until mixed — do not overmix. Spoon into muffin tins, filling each about 2/3 full. Bake for 15 minutes or until a toothpick inserted in center comes out clean. Remove from pan immediately and serve with butter. Makes 10 muffins.
APPLE CREAM MUFFINS
2 cups self-rising flour
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup whipping cream (not whipped)
1 cup finely chopped, peeled apple
Preheat oven to 400 F. Combine flour, sugar, brown sugar and cinnamon. Stir to mix. Combine eggs, vanilla and whipping cream. Combine the two mixtures and mix just until blended. Stir in apples. Spoon into well-greased muffin tin, filling each about 2/3 full. Bake for 15 minutes or until a toothpick inserted in center comes out clean. Makes 10 large or 12 medium-size muffins.
Email Prudence Hilburn at firstname.lastname@example.org