Bacon and Egg Muffins

This is a recipe I really like because it combines three of my favorite breakfast foods: bacon, eggs and corn muffins. It also gives me another way to serve these three breakfast staples that’s interesting and fun, which I find can significantly add to the enjoyment of those I’m serving.

I mean, why would anyone get excited about bacon and eggs for breakfast? … Beyond the fact that it’s bacon, of course. Because bacon is great anytime, anywhere, for any reason. I mean… BACON!

But I mean, pretty much everyone in the world – or at least the US – who knows their way around a kitchen, can fry up some bacon and eggs. But to put them together – with a corn muffin? Down South, we call that heaven on a plate. Can I get an AMEN, y’all?

Ingredients:

6 slices bacon
5 eggs
Salt & pepper to taste
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 melted butter

Optional:

1/2 cup shredded cheese
Maple syrup

Instructions:

Preheat oven to 400°.

Cut bacon into halves.

In large skillet or frying pan, cook bacon until just starting to crisp. Don’t burn it; it needs to pliable enough to form around the outside of the muffin cups.

Drain bacon drippings, except for about 2 teaspoons.

In a small bowl beat three of the eggs, adding 1 – 2 tablespoons of water. Season to taste with salt and pepper.

Scramble eggs in pan with bacon drippings until set. Set aside in a bowl.

In medium bowl, stir flour, cornmeal, sugar, baking powder, and 1/2 teaspoon of salt.

Using your small bowl, beat remaining two eggs, then add milk and melted butter. Whisk vigorously to combine.

Pour egg/milk mixture into large bowl and combine thoroughly with dry ingredients.

Chop scrambled eggs into small pieces, then add to batter mixture.

If you want to add cheese, do so now. (see Notes)

Brush muffin tin with some of the bacon drippings.

Want less bacon for some strange,unAmerican reason? No problem. Cut bacon in thirds and place a piece on top of each muffin.

Wrap outside of each muffin cup with a piece of bacon.

Divide batter/egg mixture between muffin cups. Cups should be almost full.

Bake at 400° for 15-18 minutes. The tops should be light brown, and a toothpick should come out clean when inserted to the middle of a muffin.

Cool muffin tin on a wire rack for 5 minutes.

Slip a small metal spatula around the edge of each muffin cup to loosen the muffins.

Serve immediately with warmed maple syrup or more shredded cheese.

 Notes:

About the bacon: I like to use thick cut bacon, either plain or sugar cured – NOT pepper bacon, as it will overpower everything else.

About the cheese: I prefer to leave it out, but you can use shredded cheddar, mozzarella, provolone, Swiss or other cheese. You could also substitute 1/4 cup of Parmesan cheese.

As I mentioned earlier, this is a great centerpiece for a light brunch or weekend breakfast. While the muffins are cooking you can prepare the rest of the meal, which may include some sliced melons and berries, fresh orange juice, maybe even some extra bacon, just for fun.

Another great thing about this particular breakfast recipe is that it’s not all that hard to eat, either. And that makes it a good choice for serving breakfast in bed. And that’s not a bad way to start the day, don’t you think?

Regardless of when you make it, let me know how it turned out by leaving a comment below. I’m especially interested to know if you made any adjustments to make it your own. And, as always,

Play with your food!

Lane

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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