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Cooking with Katherine: Bacon-and-Egg Muffins


Last updated 9/4/2012 at Noon

Here it is back to school once again.

My, how the summer has seemed to just fly by for me this year.

Do you have children you need to cook for in the morning? Well this week I have the pleasure of babysitting my Don’s children while he and his wife go off on an exciting trip together.

So today I will be giving you this recipe that you can bake ahead of time and serve up these wonderful bacon and egg muffins for the kids to eat before they head off to school or maybe you have to rush off to work.

These savory cornmeal muffins have scrambled eggs, cheddar cheese, and bacon strips baked right into them.

To ensure tender muffins, no worry about getting all the lumps out! Stir only till combined, but not completely smooth.

Happy eating!

4 slices bacon, cut in thirds

5 eggs

1 cup all-purpose flour

½ cup yellow cornmeal

2 Tbsp. sugar

2½ tsp. baking powder

1 cup milk

¼ cup of vegetable oil or butter, melted

½ cup shredded cheddar cheese

Maple or cane syrup (optional)

1. Preheat oven to 400 degree oven. In large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs. In small bowl beat three of the eggs, two tablespoons of 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 spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl, set aside.

2. Brush twelve 2 ½ -inch muffin cups with some remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder, and ½ tsp. salt. Combine milk, oil, and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full).

3. Place one bacon piece on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup if desired.

Makes 12 servings.

202 cal. 12 g fat

No-stick flavor boost Use bacon drippings to grease the muffin cups and add flavor. Dip a pastry brush in the drippings and brush on the bottom and sides of each cup.


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