Tuesday, May 8, 2012

Bacon and egg muffins

I recently found this muffin recipe and knew immediately that I might have a few in my family who would enjoy these. {namely my teenage sons, who believe that everything should be accompanied by bacon!}

I was right - they were a hit! 
Hope you enjoy them too.

Bacon and Egg Muffins
4 slices bacon, cut in thirds (I use Trader Joe's uncured Apple smoked bacon)
5 eggs
1 c. unbleached flour *
1/2 c. cornmeal
2 Tbsp. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. butter, melted
1/2 c. shredded cheddar cheese

Preheat your oven to 400.
Fry your bacon just until crisp.  Reserve drippings.

Put 2 teaspoons or so of the drippings back into the frying pan. 

For the scrambled eggs - beat 3 of the eggs, + 2 Tbsp. water, + a dash of salt and pepper together. 

Cook eggs in the hot frying pan over medium heat without stirring until the eggs begin to set on the bottom and around the edges. With a spatula, lift and fold for the uncooked portion to flow underneath.  Cook until set but still moist.  Transfer to a bowl; set aside.

Brush 12 muffin cups lightly with some remaining bacon drippings. 
In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt.
Combine milk, melted butter, and remaining 2 eggs.  Beat. Stir into flour mixture.
Fold in scrambled eggs and cheese.  Spoon into muffin cups (cups with be full.)

Place 1 bacon piece on each muffin.

Bake 15-17 minutes or until light brown and a toothpick inserted the center comes out clean.

Cool slightly in the pan on rack.  Run a table knife around the edges of muffins to loosen; remove from pans.  Serve with maple syrup, if desired.

Makes 12 (202 calories each)

* While, I haven't tried it, I think you could easily substitute Bob's Red Mill gluten free baking flour for the regular flour and have a wonderful gluten free muffin. 

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