makes 12 muffins
Make sure your dog doesn’t eat the bacon! Sorry…just had to show some love to my awesome dog!
Preheat oven to 400 degrees F.
In a large skillet cook bacon until it begins to crisp. While bacon is cooking, beat 3 (of the 5) eggs in a small bowl and add 2 Tablespoons water (these will be used for scrambled eggs). Once bacon is finished remove it from the skillet, drain and reserve drippings.
In the same skillet, return 2 teaspoons of the drippings. Cook eggs in the hot skillet over medium heat without stirring until eggs begin to set on bottom. Fold over and cook the top (uncooked) portion of the eggs. Once cooked, transfer the eggs to a bowl and set aside.
Brush 12, 2 1/2-inch muffin cups with some of the remaining bacon drippings. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 teaspoon of salt.
Combine milk, oil, and remaining eggs (2) with the flour mixture. Stir until well blended. Add the scrambled eggs and cheese into the mixture, and stir/fold together.
Spoon mixture into muffin cups (until the cup is full) and place one or two pieces of bacon on each muffin.
Bake 15 to 17 minutes (until a toothpick can be inserted into center and comes out clean). Remove the muffins from the oven and allow to cool for 2 minutes.
Serve the muffins (adding maple syrup if you choose) with a side of fruit and some breakfast potatoes! Enjoy!
Original recipe found at BHG Magazine.
Wow, can I just say that I feel sorry for my wife! These muffins were good, but I didn’t realize how involved they were until I typed up the recipe! 🙂
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