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Preheat oven to 400 degrees F. In a large skillet cook bacon just
until it begins to crisp. Drain and reserve drippings. Return 2 tsp.
drippings to skillet. For scrambled eggs, in a small bowl beat 3
of the eggs, 2 Tbsp. water, and a dash each of salt and pepper.
Cook eggs in hot skillet over medium heat without stirring until
eggs begin to set on bottom and around edges. With a large
spatula, lift and fold for uncooked portion to flow underneath.
Cook until set yet still moist. Transfer to bowl; set aside.
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Brush twelve 2-1/2-inch muffin cups with some of the
remaining bacon drippings. Set muffin cups aside. In a medium
bowl stir together flour, cornmeal, sugar, baking powder, and
1/2 tsp. salt. In a separate bowl combine milk, oil, and
remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs
and cheese. Spoon into muffin cups (cups will be full).
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Place one bacon piece on each muffin. Bake 15 to 17 minutes, until
light brown and a toothpick inserted in center comes out clean.
Cool in cups on a wire rack for 5 minutes. To loosen muffins from
pan, run a small metal spatula or table knife around edges of
muffins; remove from pans. Serve warm with maple syrup.
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nutrition facts (Bacon-and-Egg Muffins)
Servings Per Recipe 12, Calories 202, Protein (gm) 7,
Carbohydrate (gm) 16, Fat, total (gm) 12, Cholesterol (mg) 89,
Saturated fat (gm) 3, Monosaturated fat (gm) 6, Polyunsaturated
fat (gm) 2, Dietary Fiber, total (gm) 1, Sugar, total (gm) 3,
Vitamin A (IU) 194, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin
(mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin
(Vit. B12) (µg) 0, Sodium (mg) 356, Potassium (mg) 100, Calcium
(DV %) 151, Iron (DV %) 1, Percent Daily Values are based on a
2,000 calorie diet
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