Recipe of the Week: Cheddar & Bacon Breakfast Muffins

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INGREDIENTS

  • 1 (10 oz.) pkg. Green Giant® Cheddar With Bacon Mashed Cauliflower
  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/3 cup vegetable or canola oil
  • 1 cup milk
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup cooked, cubed ham
  • 2 green onions, thinly sliced
  • additional shredded cheddar, for topping

DIRECTIONS

  1. Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray.
  2. Prepare Cheddar With Bacon Mashed Cauliflower as directed on pack. Spoon into a medium bowl and set aside.
  3. Whisk the flour, baking powder, salt and pepper in a large bowl. Set aside.
  4. Add oil, milk and eggs to bowl with Mashed Cauliflower and whisk until well combined.
  5. Pour into flour mixture and stir until combined – don’t overmix, a few lumps are fine.
  6. Gently fold in cheddar cheese, ham and green onions.
  7. Divide batter evenly into prepared muffin tin and top each muffin with a sprinkle of shredded cheddar cheese.
  8. Bake until tops spring back and muffins are golden brown, about 20-25 minutes. Cool for 5 minutes, then remove from pan and serve.
  9. NOTE: Muffins can be stored in a sealed container in the refrigerator and reheated for a quick breakfast. They also freeze well.