½cup4-ounces shredded cheddar cheese, plus extra for garnish
¼cupcanned yellow corndrained
12large muffin cup linersgreased
Maple syrupheated (optional)
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.