French Breakfast Muffins with Bacon and Egg Frittata

I fed a total of seven guys this morning - one gorgeous old fart, aka hubby, one tween, and five 15 year olds. Normally I make heavy fare (pancakes, bacon, hash browns)with that many men in the house, but today I threw on my gorgeous white and black French apron and decided instead to air on the side of something sweet. I made two pans of muffins (24 in total) and can tell you that they were not only gone in 10 minutes flat, but my two sons told me a few times today how much they LOVED THEM!

French Breakfast Muffins: 1 1/2 cups flour, 1/2 cup sugar, 1 1/2 tsp. baking powder, 1/4 tsp. nutmeg, 1/8 tsp. salt, 1 egg, 1/2 cup milk, 1/3 cup butter melted, 1/4 cup white sugar, 1/2 tsp. cinnamon, 1/3 cup melted butter. Preheat the oven to 350 degrees, Spray muffin tins with Pam spray or with whatever you usually use to grease pans. In a medium bowl mix flour, sugar, baking powder nutmeg, and salt. Now make a well in the centre of the dry ingredients and add mixed wet ingredients: milk, egg, and melted butter. Stir just until moistened (may be a little lumpy). Pour batter into each muffin tin evenly and pop into the oven for about 20ish minutes. Once the muffins are done have a little bowl of melted butter and a little plate of sugar/cinnamon mixture waiting, first dipping muffin into butter and then dipping it into the sugar and cinnamon mixture. Put onto a pretty plate and voila! I just got to thinking that you could add some BENEFIBRE to this! Yum.

Bacon Egg Frittata: 8 eggs (2 per person), one whole small sauteed onion, 1/4 cup of milk, 5 strips of bacon, 1/2 cup of white cheddar (or more if you so desire). Mix all together and put into a greased casserole or pie plate and bake away for about 25 minutes or until nice and golden.

Finally.....Applause!