Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!! Freezable

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OH BOY, Breakfast Casserole!

But not just any breakfast casserole, this is BY FAR, the absolute best casserole I have ever had.

• The recipe is for TWO Casseroles... Serve one, freeze one for a convenient breakfast in a few weeks.
• LOADED with plenty of Bacon!
• A cheap "Tube of Sausage" upgrade.  Look for sales and stock up on these handy frozen wonders.
• Topped with crispy crunchy layer of Tater Tots (Kids LOVE this recipe)
• A layer of Gooey Cheesy goodness in the center
• You can make this the night before, for an easy "pop in the oven" breakfast.

Really... What's not to love... And tastes great as well!

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... A programmable Casserole Slow Cooker... 9X13 in size, so any normal casserole will fit, like this one!  I love this, can use as a warming tray, goes from oven to the warmer unit if you prefer to cook fast but then want to keep warm.  Is beautiful, will look great on any table and the locking lid makes this extra convenient for travel of you do a lot of Church Socials or big family get togethers... Love this!



Keep scrolling down for this easy to follow recipe...

OK, Here's What I Did...

Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!!

Ingredients
(Makes TWO 9X13 Casseroles, one for eating, one for Freezing for later)

• 1 package (12 Ounces) Thick sliced bacon, cooked and crumbled
• 2 (12 ounce) "Tubes of Sausage" 
• 3 Cups Cheddar Cheese plus an additional 1 Cup for topping
• 4 Cups Whole Milk
• 12 Large Eggs
• 4 Green Onions, green and white parts chopped, Plus an additional 2 Green Onions sliced saved for garnish
• 1 TBS Salt
• 2 TBS Pepper
• 1 tsp Onion Powder
• 1 tsp Garlic powder
• 4 Pounds Frozen tater Tots

Cooking Directions

1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of 2 9x13 inch lasagna size pans. 
2. In each Pan, Evenly sprinkle 1-1/2 cups of the cheese over cooked sausage.
3. In a large bowl, hand-whisk together the milk, eggs, Green Onions,  pepper, onion powder, Garlic Powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. 
4. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
5. When ready to bake, set oven to 350F with rack on middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes.
   Top with additional ½ cup cheese, cooked/crumbled bacon and green onions.
   Bake another 5-10 minutes or until sides are bubbling and top is golden brown. Let rest at room temp 10 minutes, and serve.
6. If you are freezing one, cover casserole tightly with plastic wrap, touching the top of the actual casserole, then cover with aluminum foil.  To re-heat, thaw to room temperature overnight.  The reheat at 350 degrees for 30 minutes.   BE SURE TO REMOVE THE PLASTIC WRAP.
7. Always use frozen casseroles wthin 30 days of original prep day.
8. Serve warm and ENJOY!

Lemon Poppy Seed Mini Muffins

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 OH BOY... Mini Muffins!

But not just any mini muffins, these have such a rick full flavor of LEMONS combined with the Earthy savory flavor of Poppy Seed.

They have a wonderful presentation look.  Not only the speckles of poppy Seed but also the mild lemon yellow color.

BUT ALSO...

The hints of deeper lemon yellow color from a sprinkling of lemon sugar.  The lemon sugar is the key to these muffins, on a couple of levels.  Lemon sugar is very simple to make, but will turn a simple muffin into a star of Pow Zap Zing extra flavor.

I did a separate post on DIY Lemon Sugar.  Just follow the Blue Letter links to see the details.  But really, there are only 2 ingredients, Lemon Zest and sugar.  The trick is to ise your fingers and rub the zest (with the oils) into the sugar.  There is far more lemon flavor in the zest than there is in the juice.  Just keep rubbing until the zest and sugar combine into a sandy texture.

Once you have your lemon sugar, just follow the simple recipe.  Lemon sugar is baked into the muffins and then a sprinkle of extra flavor of additional lemon sugar is added to the tops just as they come out of the oven.

Lemony Sweet and Lemony Delicious!

ENJOY Indeed!

 OK... Here's what I did...

Lemon-Poppy Seed
 Mini Muffins

Ingredients

• For the Lemon Sugar -
  Zest from 3 Lemons (Also juice the lemons, you will use the juice later)
• 1-1/2 Cup Sugar
• 3/4 Cup (1-1/2 Stick) Butter, softened to room temperature
• 3/4 Cup Lemon Sugar
• 3 Large Eggs, slightly beaten
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 4 TBS Poppy Seeds
• 3/4 Cup Buttermilk
• 1/4 Cup Lemon Juice
• 1 tsp Vanilla
• Use remaining lemon sugar to sprinkle on top of each muffin

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. First, make the Lemon Sugar
   Zest 3 Lemons, mix with 1-1/2 Cup Sugar.  Using your fingers, rub the zest into the sugar until the oils have combined the sugar and the zest.  Will be the texture of sand.  Juice the lemons, saving the juice on a separate bowl.
3. In bowl of a stand mixer, cream together the butter and the Lemon Sugar.  use the whisk and cream for about 5 minutes.
4. Meanwhile, In a large bowl, combine the dry ingredients, Flour, Baking Powder, Baking Soda, and Poppy Seeds
5. Back to the stand mixer, add the eggs.  Then hand whisk in the remaining wet ingredients, Buttermilk, Lemon Juice and Vanilla.
6. Mix the wet ingredients into the bowl with the dry stir to evenly mix.  But only mi until just combined.  Do not over mix.
7. Add the batter into the muffin pan, filling to the top of each cavity. 
8. Bake 25 minutes until the tops just starts to brown.  Remove from the oven.  While still HOT, sprinkle a bit of additional Lemon Sugar on the tops of each Muffin.
9. Let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Zucchini Mini Muffins WORLDS BEST with Peach Jam and Dried Bing Cherries

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OH BOY - Mini Muffins!

But not just any Mini Muffins, these are uniquely almost healthy.  LOADED with fresh grated zucchini.  It's that time of year when friends and neighbors with big gardens are offering free veggies, or your farmer's market is packed with seasonal bounty.  Of course zucchini is one of those veggies that always seem to be fresh and available year round.

Great excuses for making these wonderful muffins!

I'll give you a little secret about most Zucchini muffins... They are mostly tasteless.  Many recipes have a standard batter recipe with zucchini added.  Batter has little flavor, zucchini, while colorful and healthy has little flavor, so most zucchini muffin recipes have... You guessed it, little flavor.

This recipe however uses Peach Jam as a key ingredient to add flavor (and helps make for a very moist and tender muffin).  BUT Also, just to add even more tiny bursts of flavor,   I've added tart and tangy Dried Bing Cherries.  So, hints of savory from the vegetable, hints of sweet from the Peach Jam and hints of tart and tangy from the Cherries.

So, you betcha, Sweet Savory, Tart and Tangy and DELICIOUS! ... Yeap, World's Best Zucchini Mini Muffins!

ENJOY Indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 2-1/4 Cups Flour
• 1/2 Cup Sugar
• 3 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Cinnamon
• 2 Large Eggs
• 1/2 Cup Olive Oil
• 1/2 Cup Peach Jam
• 1 tsp Vanilla
• 2 Zucchini (Small size, firm), Shredded and VERY IMPORTANT, Squeeze shavings to remove as much water from the pulp as possible.
• 1 Cup Dried Bing Cherries, Diced 
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda, Salt and Cinnamon
3. In a different mixing bowl, whisk together the wet ingredients, Eggs, Olive Oil, Peach Jam and Vanilla.
4. Freshly Grate the Zucchinis, including the bright green skin.  VERY IMPORTANT, work in batches, take a small handful of the grated zucchini and squeeze the water out of the pulp.  Repeat until all gratings have been squeezed.  Place on a paper towel and [press one more time to get as much liquid as possible out of the mass.
5. Mix the wet ingredients into the bowl with the dry and fold in the zucchini to thoroughly combine.  Add the Bing Cherries  and stir to evenly mix.
6. Add the batter into the muffin pan, filling to the top of each cavity. 
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Chocolate Chip LOADED Mini-Muffins

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 Oh Boy - mini Muffins!

But not just any Mini Muffins, these are beautiful LOADED muffins with tiny Chocolate Chips (to match the size of the tiny muffins) spread through out the sweet creamy muffin...  Like the best parts of a soft chewy chocolate chip cookie!

This is a buttermilk recipe meaning the batter turns into just about the most moist and tender muffin you can imagine.  Soft and chewy, sweet and Chocolaty delicious!

I make these when i have little kids visiting.

Great for breakfast (they never turn 'em down), great as a snack and great to grab and go after school between lessens.

Love the easy to follow recipe and love the look and best of all, the flavor...

Enjoy!!!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3/4 Cup (1-1/2 Sticks) Butter, Melted
• 1-1/4 Cup Buttermilk
• 3 Large Eggs
• 1 tsp Vanilla
• 3 Cups Flour
• 1-1/4 Cup Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 Cups (18 Ounces) Mini Chocolate Chips
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda and Salt
3. In a small mixing bowl, whisk together the wet ingredients, Vanilla, Eggs Butter and Buttermilk.
4. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Chocolate Chips and stir to evenly mix.
5. Pour the batter into the muffin pan, filling to the top of each cavity. 
6. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
7. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Louisiana Crab Cakes Benedict - New Orleans Cajun Style

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 OH BOY!!! Crab Cakes!

But not just any Crab Cakes... These are Cajun spiced, New Orleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce!

These are officially one of my, "Died and Gone to Heaven" recipes.  Lick the plate clean and just mutter to yourself, "these are good... Really good!".

Just keep scrolling down for the easy to follow recipe...

But first...

Recently I was asked to read and review the new cookbook, Big Bad Breakfast: The Most Important Book of the Day.

 Here's the short version... I LOVED THIS BOOK!

Here's what the publicity machine for the author has to say, "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions."

The book features easily accessible recipes, easy to duplicate and easy to inspire you to greatness.  The photos are equally inspiring.  More rustic charm, photographed as you can imagine serving a plate.  there are none of the more common white plate dream images of food here.  Look for the real way the dish looks (at it's best of course), ready to be consumed.  Just about every recipe does have a matching photo.  Again, inspiring.

The book is instructive, offering simple tasks such as how to cook an egg properly.  Fried sunny side up, Fried over easy, Poached and scrambled... Omelettes, both French and American versions.  Biscuits and several gravy options.  Then the real cooking starts with variations on bread, egg dishes, casseroles and skillet meals and so much more.  There are chapters on condiments (Bourbon bacon onion Jam anyone?) and even a chapter on morning after Hair of the Dog drink recipes.

The stories he shares of his friends and time behind many a grill station in restaurants are fun to read and gives history to each dish.

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.



Back to the recipe... Whoop de Doo!  Wonderful flavorings mingle with a mix of textures.  Beautiful colors make this a family holiday worthy breakfast that would be a welcome tradition.

Run, don't walk to the store for the easy to find ingredients and you have a great breakfast, breakfast for dinner dish that will make you the Master of your Domain indeed!

ENJOY!

 OK... Here's what I did...

New Orleans Cajun
Crab Cakes Benedict !!!

Ingredients

• 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
• 3 TBS Diced Red Bell Peppers
• 3 TBS Diced Green Bell Peppers
• 2-1/2 TBS Heavy Cream
• 1 TBS Freshly Squeezed Lemon Juice
• 2 Egg Yolks
• 1 Shallot, Minced
• 1 tsp Diced Seeded Jalapeno
• 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
• 3/4 Cup Panko Bread Crumbs Plus More for coating
• 5 TBS Olive Oil for frying Cakes
• 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
• 8 Poached Eggs
• Chopped Chives for garnish

Cooking Directions

1. Whisk together the 1/4 cup Mustard, Bell Peppers, Cream, Lemon Juice, Egg Yolks, Shallot and Jalapeno.  Fold the Crab Meat gently but thoroughly, followed by the Bread Crumbs.  Season with salt and pepper.  Cover and refrigerate for 30 minutes before forming into 8 cakes.
2. Divide into 8 portions.  Form each into a 2-1/2 inch patty, about 3/4 inches thick.  Place the bread crumbs on a plate and coat each cake with additional crumbs.
3. Warm the oil in a in a saute pan over medium high heat for 1 minute.  Place the crab cakes in the pan and cook, turning regularly until golden on both sides, about 3 minutes per side.
4. Plate, top each cake with a poached egg, and spoon on the Hollandaise sauce.  Garnish with drizzle of additional mustard (I left this step out, the Hollandaise sauce hat plenty of flavor.)  Dust lightly with Cayenne Pepper and sprinkle with Chives for Garnish
5. Serve immediately, warm, and ENJOY!

Loaded Cheddar Cheese Mini Muffins with Garlic and Sesame

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 OH BOY Mini Muffins!

But not just any muffins, these savory little gems are about my favorite of the "specialty" muffins.  Perfect for  breakfast, perfect to make a big batch for when you have overnight company.  Personally, my very favorite is to make a batch when I have a road trip.  Driving cross country, I'll pop one of these in my mouth and save a visit to the frozen burrito aisle of the gas station...

But I digress...

I think the real delight in these are the unexpected flavors of the topping... I use what I call, Sodom and Gomorrah salt substitute.  Equal parts of white and black sesame seeds (feel free to use only one color, but I like the presentation of the black and white), Garlic Flakes and some specialty coarse grain Sea Salt.  A little sprinkling on top as the muffins bake and you have such a delight as you eat.

Cheesy, a little bit Spicy, A surprising hit of extra Garlic and Earthy Sesame.  Salt adds the seasoning and indeed you have a truly LOADED Mini Muffin!

Enjoy indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3 Cups Flour
• 2 Cups Shredded Cheddar Cheese
• 1/4 Cup Sugar
• 2 TBS Baking Powder
• 1 tsp Salt
• 1 tsp Chili Powder
• 1 TBS Garlic Powder
• 2 Large Eggs
• 1/4 Cup Olive Oil
• 1 Cup Whole Milk
• 1 TBS Black Sesame Seeds
• 1 TBS White Sesame Seeds
• 1 TBS Garlic Flakes
• 1 TBS Coarse Grain Sea Salt
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Garlic and Chili Powder
3. In a small mixing bowl, whisk together the wet ingredients, Eggs Olive Oil and Milk.
4. In another small mixing bowl mix together the Sesame Seeds, Garlic and Sea Salt.
5. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Cheese and stir to evenly mix.
6. Pour the batter into the muffin pan, filling to the top of each cavity. Sprinkle a pinch of the Sesame/Garlic/Salt mix on the top of each muffin.
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Raspberry Peach Melba Mini Muffins with Peach Schnapps

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 OH BOY Mini Muffins...

But not just any Mini Muffin, these have an incredible presentation of a bursting raspberry in the center of a peach loaded muffin.  With just a faint hint of peach booze to make this an amazing adult muffin destined to be legend around your Cul-de-Sac once you start bringing these around to jusa about any PotLuck, family gathering, Church function or any big gathering.

They are that good!

The recipe is very easy to follow.  The trick is to fill the raspberries to bursting with the peach schnapps.  Easy enough, just allow them to soak overnight in the schnapps (Marinade).  Then, as they bake nestled in the center of the peach muffin batter (Made extra moist and delicious with a bit of Sour Cream to insure the moist tender moist delicious muffin imaginable), that extra flavor BURSTS out into the batter adding color, texture and flavor to this classic combination...

Keep scrolling down for this easy to follow recipe...

And of course...
ENJOY!

 OK... Here's what I did...

Raspberry Peach 
Mini Muffins 
with Cherry Brandy

Ingredients

• 2 Cups Raspberries... Fresh is best but frozen works too
• 1 Cup Peach Schnapps
• 3/4 Cup Sugar
• 3 Cups Flour
• 3 tsp Baking Powder
• 1 tsp Salt
• 1 Cup Sour Cream
• 1/2 Cup (1 Stick) Butter Softened to Room Temperature
• 3 Large Eggs
• 1 Can (15 Ounces) Peach SLices, drained and diced fine

Cooking Directions

1. Marinate the Raspberries in the Peach Schnapps overnight in a sealed container
2. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
3. In a large bowl, combine the Dry ingredients, Sugar, Flour, Baking Powder, Salt
4. In a medium mixing bowl, whisk together the Butter, Sour Cream and Eggs.
5. Combine the wet and dry ingredients, folding to mix.  DO not over mix.  
6. Add the Peaches and fold to evenly mix
7. Pour the batter into the muffin pan, filling to the top of each cavity. 
8. Push one marinated raspberry in the middle of each raw muffin..
9. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,  The Raspberries should have burst open spreading their flavor throughout each muffin.
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!

Frangelico Cranberry Mini-Muffins

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 OH BOY MINI MUFFINS!!!

But not just any Mini-Muffins... These have hints of that Hazelnut Liquor Frangelico.  Although you could easily double down on the Orange flavor and use Cointreau. Triple Sec, Grand Marnier  or  even Orange Juice (for a Virgin Muffin) to re-hydrate the dried fruit.

These muffins are perfect for a special occasion (Christmas and Cranberries just seem to go together).  I love mini muffins, just a couple of bites with a cup of coffee seems the perfect amount sometimes.  They sit around the counter to munch on throughout the day and they add a whimsy factor to your conversation!


Sadly, for the record, it would be impossible to get any type of buzz from the booze.  The actual alcohol will cook out as they bake, leaving that Earthy nutty flavor behind (and the name... Frangelico)...

Although Grand Marnier Mini muffins would sound even MORE GRAND!


Keep scrolling down for this easy to follow recipe and of course...

ENJOY!

 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

Ingredients

• 2 Cups Craisins (Dried Cranberries)
• 1 Cup Frangelico Liquoer 
• 3 Cups Flour
• 3/4 Cup Sugar
• 3/4 Cup Brown Sugar
• 1-1/2 TBS Baking Powder
• 1 tsp Salt
• Zest and Juice from 1 Fresh Orange
• 1 Large Egg, whipped
• 1/2 Cup Sour Cream
• 1/2 Cup Whole Milk (for extra moistness, use 1/2 and 1/2)

Cooking Directions

1. Rehydrate the dried Cranberries, soak overnight in the Frangelico.
2. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
3. In the bowl of a stand mixer, Egg, Sour Cream, Milk and Orange Juice.
4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt, Orange Zest Brown Sugar and Sugar.
5. Add the wet ingredients to the dry and fold to mix.
6. Add the re-hydrated Cranberries and stir to evenly mix.  Fold gently to mix, do not over mix,
7. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
8. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
9. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
10. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

Mini BLT Muffins Bacon Lettuce (Basil) and Tomatoes

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 OH BOY MUFFINS!  And just the right size... Min Muffins, just a bite or two!

But not just any muffins.  For these I went totally savory with all the flavors of a Classic BLT (Bacon lettuce and tomato Sandwich)!

Rich, moist (two secrets to insure extra moistness, sour cream and Mayonnaise) and simply exploding with flavors.

I made these for a Sunday morning Church social hour and they were a huge hit.  Of course anything with bacon is always a hit but the flavor combination set these apart!

The recipe will make 48 mini muffins, make larger muffins (be sure to cut the baking time by about 1/3rd) and the recipe will make about a dozen.

Unique flavors for a muffin (Classic flavors for a sandwich), super moist and a delicious combination makes these such a winner...

Enjoy indeed!

Keep scrolling down for this easy to follow recipe.

 OK... Here's what I did...

Mini BLT Muffins
Bacon Lettuce (Basil) and Tomatoes

Ingredients

• 3 Cups Flour
• 2 TBS Baking Powder
• 2 TBS Sugar
• 1 Cup Half and Half
• 1/2 Cup Sour Cream
• 1/2 Cup mayonnaise
• 1/2 Pound Crumbled cooked crispy Bacon
• 1 Cup Chopped Tomatoes, drained and seeds removed
• 1/4 Cup Fresh chopped Basil

Cooking Directions

1. Prepare a mini-muffin pan with non stick spray.  Pre heat the oven to 350 degrees
2. In the bowl of a stand mixer, cream the Half and Half, Mayonnaise and Sour Cream.
3. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder and Sugar.
4. Add the wet ingredients to the dry and fold to mix.
5. Add the BLT (Bacon basil and Tomatoes) and stir to evenly mix.  Fold gently to mix, do not over mix,
6. In a prepared mini muffin baking sheet (non-stick spray is a must, the extras will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
7. Bake for 25-30 minutes until the tops just start to turn golden brown and delicious.
8. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
9. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!