Bacon & Egg Muffins

Are your Recipe Ripper?  Well I am!  I am constantly ripping out recipes from magazines to try and I've had this one on the fridge since April.  Leigh decided it was time to try it out so we made them for breakfast this morning. The recipe came from BH&G and here is a link - Bacon & Egg Muffins

The recipe only called for one piece of bacon on the top, but that's not enough!!!! MORE BACON!!!

We also think we will try them again with jalapeno peppers and crumbled bacon in the muffins.  Mmmm.... Bacon, really there can never be enough.

Bacon-and-Egg Muffins

Makes: 12 servings

Prep: 30 mins Bake: 400°F 15 mins to 17 mins   Cool: 5 mins

ingredients

·                  4 slices bacon, cut in thirds

·                  5 eggs

·                  Salt and ground black pepper

·                  1 cup all-purpose flour

·                  ½ cup yellow cornmeal

·                  2 tablespoons sugar

·                  2 ½ teaspoons 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

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.

These are definitely a keeper and would really impress your guests! Hey, we are all about looking good!

Enjoy your Sunday and God Bless Y'all !!

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