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Bacon and Egg Muffins Recipe

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This recipe for Bacon and Egg Muffins is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices of bacon, cut in thirds
5 eggs
1 cup all-purpose flour
½ cup yellow cornmeal
2 Tbsp. sugar
2½ tsp. baking powder
1 cup milk
¼ cup vegetable oil or butter, melted
½ cup shredded cheddar cheese
Maple or cane syrup (optional)
Directions:
Directions:
Preheat oven to 400ºF. In large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in small bowl beat three of the eggs, 2Tbsp. 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 2½ in. muffin cups with some of remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder and ½ tsp. 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.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
Prep time 30 min. Bake 15 min
Personal Notes:
Personal Notes:
Stir batter together until combined but not completely smooth. Each muffin is 202 calories, 12g. fat, 16g carb, 1g fiber, 7g protien, 356MG sodium

 

 

 

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