Bacon and Egg Cornbread Muffins
Print

Bacon and Egg Cornbread Muffins

Bacon and Egg Cornbread Muffins. Swirled with corn kernels, scrambled eggs, topped with crisp bacon and cheese. A full breakfast poured it into a muffin.
Course Muffin
Cuisine American
Keyword bacon and egg muffin, easy bacon muffin, easy egg muffin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 222kcal
Author Matthew Ivan

Ingredients

  • 6 slices bacon
  • 6 large eggs
  • 1 cup milk (plus 1 tablespoon milk or half-and-half)
  • Pinch of salt and black pepper to taste
  • ½ cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup olive oil
  • ½ cup 4-ounces shredded cheddar cheese, plus extra for garnish
  • ¼ cup canned yellow corn drained
  • 12 large muffin cup liners greased
  • Maple syrup heated (optional)

Instructions

  • Preheat oven to 400º F.
  • Cook bacon in large skillet over medium high heat until crispy, about 6 minutes, flipping mid-way. Remove bacon and drain over paper towels (save some bacon oil for cooking eggs). Break into small ½ inch pieces.
  • To scramble eggs: In small bowl, beat 4 eggs, 1 tablespoon half-and-half, and pinch of salt and pepper till combined. Add egg mixture to skillet (greased with bacon oil) over medium heat. Stir constantly by scraping bottom with spatula and folding over to mix. Heat until cooked through and no longer runny, 5-8 minutes. Remove from heat.
  • In a large bowl stir together cornmeal, flour, sugar, baking powder and ½ teaspoon salt. In small bowl combine remaining 2 eggs, 1 cup milk and olive oil. Add egg mixture all at once to flower mixture. Stir until just combined and moist, still leaving batter slightly lumpy. Fold in scrambled eggs, ½ cup cheese and corn.
  • Place 12 greased muffin cup liners in muffin pan. Evenly distribute batter between cups, fill to the top. Sprinkle with cheddar cheese for garnish. Place bacon pieces on top of each muffin and press in slightly. Bake 15-20 minutes at 400º until golden and cooked through (place toothpick in center to test if it comes out clean, without batter). Cool on wire rack and serve warm. Top with warm maple syrup if you want a sweet and savory breakfast. Leftovers can be stored in fridge for a few days, or frozen.

Nutrition

Calories: 222kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 245mg | Potassium: 203mg | Fiber: 0g | Sugar: 3g | Vitamin A: 200IU | Calcium: 107mg | Iron: 1.2mg