Cheesy Breakfast Muffins

Long ago and in another apartment, these muffins were inspired by Fig’s Cheese Muffins from The Pioneer Woman--but since then they’ve changed pretty drastically. We’ve played around with the cheese, added new herbs, onions, and ham or bacon, to create the most delectable breakfast-lunch-or-dinner muffin this side of the Rocky Mountains. Try to stop at just one--we dare you.

Ingredients
2 cups colby jack cheese, grated
1/2 cup each sharp cheddar and Parmesan cheese, grated
1 1/2 cups flour
1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup melted butter
2 strips bacon (or 2 thick slices ham)
1/4 cup onion, diced (about 1/2 small onion)
1/4 tsp oregano
1/4 tsp basil
2 good shakes garlic powder

Instructions
Preheat oven to 375°F. In a skillet, cook bacon (or fry ham). Remove bacon from skillet; let cool on paper towels. When cool, dice into small pieces. (If using ham, you may wish to dice before frying.)

Grate cheese into a medium-sized bowl. Add onion and cooled bacon. In a separate bowl, combine dry ingredients: flour, sugar, baking powder, and salt. Add to cheese mixture.

Whisk together melted butter, milk, and egg. Add oregano, basil, and garlic powder. Combine liquid ingredients with dry; stir gently to combine. Spoon into greased muffin cups and bake until golden-brown, about 20-25 minutes.

Makes 12 muffins.

We love these muffins. You don't have to get fancy with the spices or the bacon/ham--go ahead and follow the original recipe. It is every bit as delicious.