Bacon Breakfast Muffins

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Ingredients:

• 2 slices bacon
• 1 small package button mushrooms, finely chopped
• 1 1/2 c. all purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 c. grated cheese (we recommend cheddar)
• 3 tbsp chives, finely chopped
• 1/3 c. + 1 tbsp Teaoli Wild Mushroom and Sage EVOO
• 2 eggs, lightly whisked
• 2/3 c. milk

Instructions:

1. In a frying pan over medium heat, fry bacon until golden and crispy. Transfer to a plate covered in paper towels to remove excess grease. 
2. Increase heat to high, then add 1 tbsp Teaoli Wild Mushroom and Sage EVOO and mushrooms to the pan. Cook for 5 minutes until tender, then set aside to cool. 
3. Preheat oven to 400 F. Grease a muffin tin.
4. Sift flour, baking powder, salt and pepper into a bowl, then mix in cheese and chives. 
5. Whisk remainder of the Teaoli Wild Mushroom and Sage EVOO, egg and milk into a separate bowl. Pour over dry ingredients, stirring gently until almost combined.
6. Gently fold in bacon and mushrooms, then spoon mixture into muffin tins.
7. Bake 15-18 minutes.