Community Recipe
from [AnnafromML]
Bacon and Egg Muffins

Bacon and Egg Muffins

  • Yield: 12 servings
  • Prep time: 30 Minutes
  • Cook time: 15 Minutes
  • Cooling: 5 Minutes


  • 4 slice(s) Bacon Cut in thirds
  • 5 Eggs
  • 1 cup(s) AP flour
  • 1/2 cup(s) Yellow cornmeal
  • 2 tablespoon(s) Sugar
  • 2 1/2 teaspoon(s) baking powder
  • 1 cup(s) Milk
  • 1/4 cup(s) butter Melted
  • 1/2 cup(s) cheddar cheese Shredded
  • maple syrup


1. Preheat oven to 400^. Cook bacon just to crisp. Drain and reserve drippings. Return 2T drippings to skillet. Beat 3 eggs with 2T water and a dash of salt and dash of pepper. Scramble eggs to set but still moist. Transfer to bowl and set aside.

2. Brush 2 1/2" muffin cups with the remaining bacon drippings. In medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2t salt. Combine milk, oil, and remaining two eggs in a bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (they will be full).

3. Place one bacon piece on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a knife around edges of muffins to loosen; remove from pans. Serve with syrup if desired.

Go to Full Version of

Bacon and Egg Muffins Recipe