Bacon and Egg Muffins

Ingredient ULF # Portion
Water, cool approx. 72°F 4 3/4 cups
Grassland Unsalted Butter, melted 214676 3/4 cup
Pillsbury Variety Muffin Mix 333249 5 lb.
Jones Cherrywood Bacon, cooked and crumbled 562103 3 1/2 cups
Papetti Cooked Scrambled Eggs with Butter 763174 9 oz.
  1. Combine water and butter in a large mixing bowl; add muffin mix and stir until batter is smooth.
  2. Fold in cooked bacon and scrambled eggs; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool slightly before serving.
Convection Oven*  /  375°F  /  15-20 minutes
Standard Oven  /  425°F  /  22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.