Recipes and Cooking Bacon-and-Egg Muffins 4.0 (233) 7 Reviews 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 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) Directions Preheat oven to 400°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. Andy Lyons Rate it Print Nutrition Facts (per serving) 202 Calories 12g Fat 16g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 202 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 89mg 30% Sodium 356mg 15% Total Carbohydrate 16g 6% Total Sugars 3g Protein 7g Calcium 151.5mg 12% Iron 1.1mg 6% Potassium 100mg 2% Folate, total 32.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.