Sunday, April 20, 2014

Bacon and Egg Corn Muffins

Ok here's an easy one for you. Instead of making a big breakfast of bacon and eggs, or pancakes and syrup, why not put it all together in one delicious piece of awesomeness?
 It's a regular corn muffin, yes. But baked into it is bacon and scrambled eggs and cheese. How awesome is that??? They're perfect for a special holiday brunch. You could even make them in advance so you have a little travel sized all-in-one breakfast to grab and go. And if you serve them  with maple syrup, they have sort of pancake vibe. So GOOD!  Oh, and as much as I'd love to claim the recipe as my own, I must always give credit where it is due. The recipe is from Better Homes and Gardens. It makes 12 muffins, but if you have a crowd to feed, you may want to make more. They'll go quickly! This one will definitely be a hit!

4 slices bacon, cut in thirds
5 eggs
Salt and ground black pepper
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
 Maple or cane syrup (optional) 
 Preheat oven to 400 degrees F.
 In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the 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 large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; 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 in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.
Vary the ingredients as much as you like! Do a veggie version with broccoli or asparagus or spinach. Switch it up with any kind of cheese. Try it with browned crumbled sausage. Do any combination!  It all works!
 If you want to take a little shortcut, just use a corn muffin mix and prepare it according to package directions. Then stir in your breakfast ingredients and bake them as usual. Easy!

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