1 1/2 c. Hungry Jack Buttermilk or Extra Light Pancake and Waffle Mix
1/2 c. milk
1 lb. bacon, crisply cooked, crumbled (reserve 1/3 c. drippings)
1 egg
1/3 c. chopped green pepper
1/3 c. chopped onion
2 oz. American cheese, cut into 12 (1/2") cubes

Heat oven to 425 degrees. Line with paper baking cups or grease 12 muffin cups. Lightly spoon pancake mix into measuring cup; level off. In large bowl, combine pancake mix, milk, reserved bacon drippings and egg; stir until blended. Add bacon, green pepper and onion; mix well.

Fill prepared muffin cups 2/3 full. Press a cheese cube in center of batter. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Remove from pan immediately. Serve warm. 12 muffins