Bacon and Egg Muffins
These savory cornmeal muffins have scrambled eggs, cheddar cheese, and bacon strips baked right in. To ensure tender muffins, learn to love lumps. Stir the batter together until combined but not completely smooth.
- 4 slices bacon, cut in thirds
- 5 eggs
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 Tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 cup milk
- 1/4 cup vegetable oil or butter, melted
- 1/2 cup shredded cheddar cheese
- Maple or can syrup (optional)
Preparation time 30mins
Cooking time 50mins
Preheat oven to 400 degrees. In large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 teaspoons drippings to skillet. For scrambled eggs, in small bowl beat three of the eggs, 2 Tablespoons water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat 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; set aside.
Brush twelve 2 1/2 inch muffin cups with some remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Combine milk, oil, and remaining two eggs in 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 light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup if desired.