Bacon & Egg Pancake Breakfast Cups

Ingredients:

• 1 ½ cup New Hope Mills Pancake Mix of Your Choice
• ¾ cup milk
• ¼ cup sour cream or plain yogurt
• 2 Tbsp vegetable oil
• 1 egg for batter + 4 eggs for each muffin
• Pinch of salt
• 4 slices of bacon, chopped
• ½ cup green onions
• 1 cup cheddar cheese, grated

Directions:

Preheat oven to 350˚F. Grease 4 wells of a large 6-muffin pan with butter and dust with flour. Whisk milk, sour cream, oil, 1 egg and salt until well blended, add in pancake mix and stir until just blended. Fold in bacon, green onion and cheddar cheese into batter. Place about 2-3 tablespoons of batter into the 4 grease muffin tins. Using the back of a spoon to create a divot in the batter for the egg to settle in. Carefully, cover egg with the rest of the batter, fill each well full to the rim. Bake 30-35 minutes or until golden brown. Let cool 10 minutes before removing from pan.

These breakfast cups will keep in the fridge for 4-5 days after baking. The perfect grab n’ go breakfast for a busy morning!