I like to go to a little more effort for breakfast on the weekends. Sometimes we’ll make french press coffee instead of using our Keurig brewer. I’ll make an oven omelet, or my version of a tortilla espanola, which usually ends up scrambled since I have trouble with the flipping. Every once in a while I’ll move away from protein and make croissant french toast or pancakes, but in general, I’m a girl who likes my protein in the morning, be it eggs, breakfast meat, or both.
This morning, I tried something that I saw in passing on someone else’s blog (I wish I could remember whose…). I mixed up pancake batter, filled muffin cups with the batter, and sprinkled chopped cooked bacon on top. 14 minutes at 350° and I had perfectly-done bacon pancake muffins. We ate them with a little syrup drizzled over them, and they were quite good. There are two things I will do differently next time I make them: 1) spray the muffin cups with cooking spray; a lot of the pancake stuck to the cup, and 2) mix the bacon in with the batter. Actually, next time, I think I’ll use sausage instead of bacon.