Bacon and Goat Cheese Muffins
As I mentioned earlier, Jake, Lily, and I spent much of last week in Florida visiting with family and exposing the little one to the wonders of the gulf coast. We were only in the area for a few days, but managed to visit the pool, the beach, the golf course, and the ER. Action packed trip, I tell ya! My grandparents were the most wonderful hosts and were nice enough to have breakfast waiting for us every morning. Grandpa Ron was smart and froze a whole pig of bacon that he had ahead of time, which made the day-of cooking process quick and easy. It reminded me of these bacon and goat cheese muffins because if the bacon is already prepped then you can throw them together in the a.m. and spend the rest of the day playing. Maybe next time Nonnie and Grandpa visit, I'll be able to treat them with these one morning!
I would also imagine that bacon goat cheese muffins would be great on the dinner table because they are savory and definitely more interesting than your normal bread and butter. Jake would say that they would be perfect on any table at any time of day - no meal needed (the man practically asks me to make them on an hourly basis). The muffins actually first debuted this summer when I had leftover goat cheese from this salad. But now that the holiday season is here, it just seems right to get them in the oven again.
Bacon Goat Cheese Muffins
5 ounces of bacon (I used about 6 slices) 1 cup flour 2.5 tsp baking powder 3 eggs 1/2 cup warm milk 3 tbsp extra virgin olive oil 4 ounces mozzarella 4 ounces goat cheese
Chop the bacon into small pieces. Cook until crisp and remove all the excess, rendered fat.
Mix the flour and baking powder in a bowl. Add the warm milk, oil and eggs. Whisk well, until incorporated. With a spatula, mix in the mozzarella, bacon and half of the goat cheese.
Pour into six prepared muffin molds. Sprinkle the rest of the cheese on top of the muffins. Bake for 30-35 minutes at 350 degrees.
Source: Slightly adapted from Shop. Cook. Make.