Bacon and Egg Muffins

Recipe courtesy of Better Homes and Gardens Magazine

Bacon and Egg Muffins Ingredients:

4 slices bacon, cut into thirds

5 eggs

1 c. all-purpose flour

1/2 c. yellow cornmeal

2 tbsp sugar

2 1/2 tsp baking powder

1 c. milk

1/4 c. vegetable oil or butter, melted

1/2 c. shredded cheddar cheese

salt and pepper to taste

maple syrup (optional)

Yields: 12 servings

Preheat oven to 400 degrees. In large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.   

For scrambled eggs, in small bowl beat 3 eggs, 2 tbsp water and dash of salt and pepper.  Return 2 tsp drippings to skillet. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges.  With spatula, lift and fold, allowing uncooked portion to flow underneath.  Cook until set but still moist.  Transfer to bowl; set aside.

Brush (12) 2 1/2 in. muffin cups with some of the remaining bacon drippings.  In medium bowl, stir together flour, cornmeal, sugar, baking powder and 1/2 tsp. salt.  Combine milk, oil and remaining 2 eggs in small bowl.  Stir into flour mixture. Fold in scrambled eggs and cheese.  Spoon into greased muffin cups.

Place one bacon piece on each muffin.  Bake 15-17 minutes or until light brown and a toothpick inserted into center comes out clean.  Cool slightly in pan on rack.  Loosen muffins from pan and drizzle with maple syrup.