#318- Bacon Omelet Roll & Cream Cheese Streusel Muffins

Bacon Omelet Roll with Salsa

• 8 eggs
• 1 cup milk
• 1/3 cup flour
• 1 red pepper, finely chopped
• 8 slices bacon, cooked, crumbled
• 3 green onions, finely chopped
• 1 tsp. dried oregano leaves, crushed
• 1 cup shredded sharp cheddar cheese
• 1 cup salsa, warmed
• Salt & pepper; to taste

Preheat oven to 350 degrees. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk, and flour in large bowl with whisk until well blended. Stir in red pepper, bacon, green onions, and oregano; pour into pan. Bake 14-16 minutes or until edges are almost set. Top with cheese; bake 2 minutes or until melted. Roll up the omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Season with salt and pepper to taste. Serve with salsa.

Cream Cheese Streusel Muffins

Streusel Topping

• 2/3 cup flour
• 1/3 cup light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. salt
• 6 Tbsp. butter, melted

Cream Cheese Filling

• 6 oz. cream cheese, softened
• 1/4 cup sugar
• 1 tsp. cornstarch
• 1 tsp. vanilla extract

Muffins

• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup sugar
• 1/3 cup sour cream
• 1 large egg
• 2 Tbsp. milk
• 1 tsp. vanilla extract
• 1/4 cup butter, melted
• 2 tsp. powdered sugar, optional

Preheat oven to 350 degrees and place 10 paper muffin liners in a standard muffin tin. For the Streusel Topping: In a mixing bowl, add the flour, brown sugar, cinnamon, nutmeg, and salt; whisk well and break up the brown sugar. Next pour in melted butter; mix until combined and set aside. For the Cream Cheese Filling: in a separate bowl, add the cream cheese, sugar, cornstarch and vanilla. Use an electric mixer to whip until creamy and smooth; set aside. For the Muffin Batter: in a large mixing bowl, add flour, baking powder, and salt. Whisk to combine and set aside. In a separate bowl, add sugar, sour cream, milk, vanilla and egg. Whisk to combine. Pour the wet mixture in with the dry ingredients. Use a spatula to stir until just combined. Lastly, pour in melted butter. Stir until incorporated. Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top. Divide remaining muffing batter among the filled muffin liners. Sprinkle streusel topping over top. Bake for 20 minutes or until the knife comes out clean. Allow muffins to cool, dust with powdered sugar if desired.