Bacon and Egg Muffins

Something savory from The Big Green Bowl? Yep.... but it's still a muffin!

I made these for the first time today, and the verdict from my kids? "These are amazing!" 'Nuff said.

Scrambled eggs, cheddar cheese and bacon all in one bite. Drizzle with a little maple syrup for the total delicious effect. This recipe was in the April 2012 issue of Better Homes and Gardens magazine.

Bacon and Egg Muffins
Yield 12 muffins

4 slices bacon
5 eggs
1 cup flour
1/2 cup yellow cornmeal
1/4 tsp. salt
2 TB sugar
2-1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil
1/2 cup shredded cheddar cheese
Maple syrup

Preheat oven to 400-F.

In a large skillet, cook bacon just until it begins to crisp. Remove to paper towels. Cut into 12 pieces for tops of muffins.

Using a pastry brush, grease a 12-cup muffin tin with the bacon drippings.

In a small bowl, beat 3 of the eggs with 2 TB water and a dash of salt and pepper. Cook and scramble the eggs. Transfer to a bowl; set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.

In a smaller bowl mix the milk, oil and remaining 2 eggs. Add liquid mixture to the flour mixture and stir just until combined. Fold in the scrambled eggs and cheese.

Spoon into muffin cups (cups will be full) and top with a piece of bacon. Bake for 15-17 minutes or until golden and toothpick in the center comes out clean. Cool slightly. Run a knife or off-set spatula around the edge of muffins to loosen; remove from pans. Serve with syrup if desired.

*If you have left-over batter, you can make a pancake in the skillet that you cooked the bacon in. I did this and it was delicious!

Happy Baking!