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Bacon and Egg Muffins


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  • 4 Slices Bacon, cut in thirds
  • 5 Eggs
  • 1 Cup Flour
  • 1/2 Cup Yellow Cornmeal
  • 2 Tbs. Sugar
  • 2 1/2 Tsp. Baking Powder
  • 1 Cup Milk
  • 1/4 Cup Vegetable Oil
  • 1/2 Cup Cheddar Cheese, shredded
  • Maple Syrup, optional



Step 1

Preheat oven to 400 degrees. In a large skillet, cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 teaspoons drippings to skillet. For scrambled eggs, beat 3 of the eggs, 2 tablespoons of water and a dash of salt and pepper. Cook eggs in hot skillet over medium hear without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside. Brush 12, 2 1/2" with some remaining bacon drippings. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil, and remaining 2 eggs in a bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes or until lightly browned and a toothpick inserted in center, comes out clean. Cool slightly in pan. Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup, if desired. Makes 12 servings.

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