Bacon and Egg Muffins

Name: Bacon and Egg Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 4 lices Bacon; 1 box Jiffy corn muffin mix; 5 eggs; 1 cup milk; 3 Tablespoons butter; 1/2 cup shredded cheddar cheese; maple syrup

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4.9

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 servings
Calories
121 kcal
Course
Breakfast
Cuisine
American

Bacon and Egg Muffins

Francis Bryant

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Bacon and egg muffin is a complete meal for on the go! Perfect for kids heading out the door or adults heading to the office!

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Ingredients

Servings

4 lices Bacon cut into thirds
1 box Jiffy corn muffin mix
5 eggs divided
1 cup milk
3 Tablespoons butter melted and cooled
1/2 cup shredded cheddar cheese
maple syrup optional

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Instructions

Preheat oven to 400 degrees. Grease muffin pan with cooking spray or butter.
In a large skillet cook bacon just until it begins to crisp. Remove bacon and set aside on paper towels.
Remove all but 2 tablespoons of bacon drippings from the skillet.
In a small bowl, scramble 3 eggs together adding 2 tablespoons of water, and a shake of salt and pepper.
Cook eggs in skillet over medium heat. Let eggs set on the bottom (without stirring). Lift the edges with a spatula allowing the liquid to seep below to cook. Cook until set and remove from pan.
In a small bowl stir corn muffin mix, milk, remaining two eggs, melted butter, and cheddar cheese together until blended. Add cooked eggs, breaking them up in pieces while stirring into the batter (don't over mix). Spoon into muffin cups (about 1/3 cup each), and top with a piece of bacon.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool, remove from pan. Serve with maple syrup if desired.

Nutrition Information

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Serving 1g Calories 121kcal (6%) Carbohydrates 5g (2%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 98mg (33%) Sodium 184mg (8%) Sugar 2g (4%)