Egg and Bacon Muffins

By Jahel

Ingredients

• 4 slices bacon cut in thirds
• 5 eggs
• Salt and ground black pepper
• 1 cup all-purpose flour
• ½ cup yellow cornmeal
• 2 tablespoons sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• ¼ cup vegetable oil or butter, melted
• ½ cup shredded cheddar cheese
• Maple or cane syrup (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400°F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. 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 large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.

Step 2

Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).

Step 3

Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.