| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Makes a nice change of pace from the BLT! Add a poached or fried egg to make this dish a special breakfast, too!

Cheesy Bacon Muffins

2 (10-ounce) packages STOUFFER'S® Welsh Rarebit, prepared according to package directions, kept hot
6 English muffins, split and toasted
4 medium tomatoes, cut into 1/2-inch-thick slices
6 tablespoons vegetable oil
1 cup all-purpose flour
12 strips bacon, cooked, drained

1. Sprinkle tomatoes with salt and ground black pepper to taste. Heat oil in medium skillet. Dip tomatoes in flour; cook on both sides until browned.
2. Place two muffin halves on each plate; top each with a fried tomato slice, hot welsh rarebit and bacon.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.