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Bacon and Egg Muffins Recipe

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This recipe for Bacon and Egg Muffins is from Kathy's Collection of Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, cut into thirds
5 eggs
2 tbsps water
Dash of salt and pepper
1 cup flour
cup yellow cornmeal
2 tbsps sugar
2 tsps baking powder
tsp salt
1 cup whole milk
cup vegetable oil or butter, melted
cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 400F.

In large skillet cook bacon until it begins to crisp. Drain and reserve drippings. Return 2 tsp drippings to skillet. For scrambled eggs, in small bowl beat three 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 spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl; set aside.

Brush twelve 2 inch muffin cups with some of remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder, and 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 until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around the edges of muffins to loosen; remove from pans.

Number Of Servings:
Number Of Servings:
12

 

 

 

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