Bacon and eggs were invented to be together. Crisco was originally introduced in the year 1911. This sumptuous breakfast recipe combines all three ingredients to create a wonderful start to the day. Enjoy!

Crisco® Original No-Stick Cooking Spray

2 cups White Lily® Self-Rising Flour

2 tablespoons sugar

1 teaspoon dry mustard

3/4 cup shredded sharp Cheddar cheese

1 large egg

3/4 cup milk

1/4 cup Crisco® Pure Vegetable Oil

2 large hard boiled eggs, diced

4 slices cooked bacon, drained and crumbled

1. Heat oven to 400*F. Lightly coat 12 muffin cups with no-stick cooking spray.

2. Combine flour, sugar and dry mustard in medium bowl. Stir in cheese. Make a well in the center.

3. Whisk together egg, milk and oil in small bowl. Add all at once to flour mixture, stirring just until moistened.

4. Fill prepared muffin cups 1/3 full using about half the batter.

5. Combine diced hard boiled egg and cooked crumbled bacon. Divide evenly into muffin cups on top of batter. Top with remaining batter. Muffin cups should be about 2/3 full.

6. Bake 20 to 25 minutes or until muffins are lightly browned. Serve hot.

Recipe and photo courtesy of The J.M. Smucker Company and their Crisco product line.