Make-Ahead Gluten Free Breakfast Muffins with Bacon and Egg

INGREDIENTS

4 oz

bacon, chopped

eggs (400 g, weighed out of shell) at room temperature

recipe homemade gluten free “Bisquick” Pancake Mix

6 oz

sharp yellow cheddar cheese, grated (or another semi-hard cheese)

1/2 cup

chopped scallions (white and green parts)

1 cup

buttermilk, at room temperature

4 tbsp

unsalted butter, at room temperature