These bacon and egg muffins are a fun twist on the classic breakfast sandwich—and healthier than the fast food version! Perfect for a Saturday morning breakfast or a Sunday brunch, these simple, savory muffins can be made sweet when served with syrup or even butter. You can also add veggies, ham, sausage or oregano into the egg mixture to satisfy a wide range of palates and more nutritional value. Have company staying over? It's easy to make these delicious muffins in bulk. Breakfast never tasted so good!
4 slices bacon, cut into thirds
1 cup flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt, divided in half
1 teaspoon ground black pepper, divided in half
1 cup milk
1/4 cup vegetable oil
1 cup shredded cheddar cheese
1. Preheat oven to 400 degrees.
2. In a large skillet, cook bacon just until it begins to crisp. Set aside.
3. For scrambled eggs, in small bowl beat three of the eggs, two tablespoons water and 1/2 teaspoon each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside.
4. Spray 12 muffin cups with nonstick cooking spray.
5. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and remaining salt and pepper.
6. Combine milk, oil and remaining two eggs in a separate bowl.
7. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups until filled.
8. Place one piece of bacon on each muffin. Sprinkle some extra cheese on top if desired.
9. Bake 15 to 17 minutes until light brown and a toothpick inserted into center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen them; remove from pan. Serve warm with syrup or butter.
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