Bacon-and-Egg Muffins

Step aside cereal, Bacon-and-Egg Muffins are a much heartier and more delicious way to start the day. These breakfast muffins make the classic egg and bacon spread easy to enjoy on the go. Maple syrup optional!

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Bacon-and-Egg Muffins

Reviews (0)

4.0 by 246 people

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 15 mins to 17 mins 400°F
  • Cool: 5 mins

Bacon-and-Egg Muffins

Directions

  1. 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.
  2. 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).
  3. 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.
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Nutrition Facts (Bacon-and-Egg Muffins)

  • Per serving:
  • 202 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 89 mg chol. ,
  • 356 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 7 g pro.

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Reviews (4)

246 Ratings
222 Days Ago
4.0
I used real bacon bits in the eggs with shredded cheddar cheese then mixed it all in the muffin mix. That way there is bacon everywhere!!! Very yummmmy!!
532 Days Ago
Would you be able to freeze left-overs and reheat in the microwave, and if so, for how long? I am looking forward to trying!

Would you be able to freeze leftovers and if so, how long would you reheat in the microwave? I am looking forward to trying these!
962 Days Ago
Do you think these would work using a gluten free all purpose flour?
Amanda Nelson 1724 Days Ago
These are good and fairly simple to make. I added about double the cheese it called for, and I also mixed some cooked cut up bacon into the muffin mix. After they were done, I cooled them for just a few minutes and then placed a piece of bacon with a sprinkle of cheese on the top of each muffin. I had no problems at all getting the muffins out of the pan. These were a huge hit at my office!

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