Bacon-and-Egg Muffins are a convenient and flavorful breakfast option, combining savory bacon, scrambled eggs, and cheddar cheese in a portable muffin form.
– 4 slices bacon, cut in thirds – 5 eggs – Salt and ground black pepper – 1 cup all-purpose flour – ½ cup yellow cornmeal – 2 tablespoon sugar
– 2 ½ teaspoon baking powder – ½ teaspoon salt – 1 cup milk – ¼ cup vegetable oil or butter, melted – ½ cup shredded cheddar cheese – Maple or cane syrup (optional)
Preheat oven to 400°F. Cook bacon until beginning to crisp, then drain and reserve drippings.
Cook scrambled eggs in reserved drippings until set but still moist; transfer to a bowl.
Brush muffin cups with remaining bacon drippings. In a bowl, mix dry ingredients, then stir in wet ingredients.
Fold scrambled eggs and cheese into batter, then spoon into muffin cups topped with bacon pieces.
Bake until golden brown and cooked through. Cool slightly before serving warm with optional syrup.