EGG AND BACON MUFFINS RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes.
• Whisk eggs, garlic powder, salt, and pepper together in a bowl. Stir in onion and garlic mixture.
• Sprinkle a few pieces of bacon in the bottom of each muffin cup. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top.

Steps:

• Preheat oven to 400°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.
• 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).
• 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.