Bacon and egg muffins | Living the Country Life
More
Close

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.

Number of Servings: 12
Prep: 30 min | Bake: 15 to 17 min at 400°
Cool: 5 min

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

Nutrition Facts: 202 cal., 12 g total Fat (3 g sat. fat, 6 g Monosaturated fat, 2 g Polyunsaturated fat), 89 mg chol., 16 g carb., 356 mg sodium, 1 g fiber, 3 g sugar, 7 g pro.

  • Tags:

Latest Blogs

Betsy's Backyard |
9/1/17 | 10:27 AM
Summer is rolling to a close on a million tomatoes at my place. I've made tomato...read more
Betsy's Backyard |
8/4/17 | 12:02 PM
Summer is such a great time to hit the road. Our extended Freese family all traveled to...read more

Add Your Comment

You must be logged in to leave a comment. Login