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    Home » Muffin Recipes

    Bacon, Egg and Cheese Breakfast Muffins

    BY: Ben Rayl PUBLISHED: 26 Oct, '13 UPDATED: 14 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    These bacon, egg and cheese muffins combine all the perfect breakfast ingredients in one handy hand held package.  They're super easy to make, and even easier to eat.

    Bacon egg and cheese breakfast muffins

    Serve them warm, drizzled with some maple syrup with a cup of coffee for an eye opening morning treat and they're guaranteed to satisfy the pickiest of morning eaters.

    Bacon egg and cheese breakfast muffins

    Bacon, Egg and Cheese Breakfast Muffins

    These bacon, egg and cheese muffins combine all the perfect breakfast ingredients in one handy hand held package.  They're super easy to make, and even easier to eat.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Breakfast, Brunch
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 servings
    Calories: 182kcal
    Author: Ben Rayl

    Ingredients
     

    • 6 slices bacon - cut in half
    • 6 large eggs
    • to taste salt and pepper
    • 1 cup all purpose flour
    • ½ cup yellow cornmeal
    • 2 tablespoon sugar
    • 2 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup milk
    • ¼ cup vegetable oil
    • ½ cup cheddar cheese - shredded

    Instructions

    • Preheat the oven to 400 F.
    • Cook the bacon in a large skillet until it just starts to crisp, then remove and drain on paper towels.  Drain the skillet and reserve the bacon drippings.
    • In a small bowl, beat 4 of the eggs with 2 tablespoon water and a dash of salt and pepper.  Cook the eggs in a hot skillet in 2 teaspoon of the reserved bacon drippings until just set around the edges.
    • Brush about ½ teaspoon of bacon grease in each cup of a 12 cup muffin tin and set aside.
    • Stir together the flour, cornmeal, sugar, baking powder and salt together in a large bowl.
    • In a separate bowl, combine the milk, vegetable oil and remaining two eggs – beat together well.  Stir this into the flour mixture until just combined, then use a rubber spatula to gently fold in the scrambled eggs and cheese.
    • Spoon equal amounts into the prepared muffin tins and place one piece of bacon into each muffin.
    • Bake for 15 – 17 minutes, or until lightly browned on top and a toothpick test comes out clean.
    • Cool slightly in muffin tin, then run a sharp knife around each one to loosen and remove from pan.

    Nutrition

    Calories: 182kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 260mg | Potassium: 99mg | Fiber: 1g | Sugar: 3g | Vitamin A: 215IU | Calcium: 122mg | Iron: 1mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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