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May 17, 2016

Bacon and Egg Corn Muffins

Today I’m sharing a breakfast recipe that I think you will love. Unlike most recipes I’ve shared so far, Bacon and Egg Corn Muffins isn’t a recipe we’ve been making for years. Rather it’s something my mom and I decided to try in an effort to change up the weekday breakfast routine. Corn muffins filled with scrambled eggs, cheddar cheese and bacon give you weekend breakfast flavor on a school day!

These Bacon and Egg Corn muffins filled with scrambled eggs, cheddar cheese and bacon give you weekend breakfast flavor on a school day! | Get the recipe at ThePreservesProject.com

My oldest son Marcus loves breakfast, and really loves cereal.  I can’t tell you how much cereal we go through in a week. (Full disclosure: He gets this from me. Though now I mostly drink green smoothies for breakfast, growing up I was obsessed with cereal too!) I don’t buy junky cereals. He eats shredded wheat, Cheerios, Chex, Life. But if I let him, he’d eat half a box at a time! I felt like he needed some variety in the morning and an easy way to add more filling protein to his breakfasts. So that’s why we decided to try these Bacon and Egg Corn Muffins!

Though it sounds a little odd, adding scrambled eggs to these muffins is both delicious and nutritious.  Eggs keep you feeling full longer and help keep energy levels up. And the cheese and bacon add great flavor, as they always do. We used cheddar and regular bacon, but you could try jack or Swiss, or switch to turkey bacon.

A Tip!

Make these your own by using your favorite shredded cheese and use turkey bacon if you prefer.

Make up a batch of these on a Sunday afternoon, and then you can eat them all week. Store them in a zipper bag in the fridge, and older kids can help themselves in the morning. To reheat, just wrap the muffin in a paper towel, and microwave for 20 – 30 seconds (depending on your microwave.) These muffins are great as is (perfect on the run out to the bus!)  or you can dip these savory muffins in a little maple syrup. Yum!  Like I said, it will taste like a Saturday morning, without the cooking and the mess!

5.0 from 4 reviews
Bacon and Egg Corn Muffins
 
Save Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
These savory muffins will give you Saturday morning flavor on a school day!
Author: Stacy | The Preserves Project
Recipe type: Breakfast
Serves: Makes 12 muffins
Ingredients
  • 4 slices bacon, cut into thirds
  • 5 eggs
  • ½ tsp. salt, plus salt and pepper to taste
  • 1 c. all purpose flour
  • ½ c. yellow cornmeal
  • 2 Tbsp. sugar
  • 2½ tsp. baking powder
  • 1 c. milk, plus 2 tsp. milk
  • ¼ c. vegetable oil
  • ½ c. shredded cheddar
Instructions
  1. Preheat oven to 400° F.
  2. In a large skillet, cook bacon until just crisp. Remove bacon to paper towels and drain skillet, reserving 2 tsp.bacon drippings. Add the reserved bacon drippings back to skillet.
  3. Into a small bowl, crack 3 eggs and add 2 tsp. milk, salt and pepper to taste, and whisk to combine. Scramble the eggs in the skillet with the bacon drippings over medium heat. Allow to cook until firm, but stil moist. Remove from heat, into a bowl and set aside.
  4. Prepare the muffin pan by spraying with cooking spray.
  5. In a medium bowl, combine flour, cornmeal, sugar, baking powder and ½ tsp. of salt. In a separate bowl, combine 2 eggs, milk and oil. Stir egg mixture into flour mixture. Mix in shredded cheese and fold in the scrambled eggs.
  6. Spoon batter into muffin cups.
  7. Place one piece of bacon on top of each muffin cup. Bake 15 minutes, or until muffins are lightly browned and an inserted toothpick comes out clean.
  8. Remove from oven to a rack, and let cool about 10 minutes. Then remove from pan and serve warm.
  9. Muffins can be stored in a zipper bag in the refrigerator; allow to cool completely before storing. To reheat: wrap muffin in paper towel and heat in the microwave about 20 secons (adjust depending on your microwave.)
Notes
Muffins can served with maple syrup!

Recipe inspired by and adapted from Better Homes and Gardens, April 2012.
3.5.3208

 

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Filed Under: Breakfast & Brunch Tagged With: bacon and egg corn muffins, breakfast, kids, recipe

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Comments

  1. WilliamHem says

    June 16, 2016 at 10:15 pm

    Fantastic article post.Much thanks again. Really Cool. Tynes

    Reply
  2. Emma | Creative Explorations says

    May 18, 2016 at 7:17 am

    These look delicious, healthy, and easy to make. Perfect for a weekday mornings — I can even see myself making them at night and eating in the morning.

    Emma | http://www.creativexplorations.com

    Reply
  3. Patricia says

    May 17, 2016 at 9:57 pm

    These look fantastic! And how can you go wrong with bacon!!!

    Reply
  4. Jasmine Hewitt says

    May 17, 2016 at 7:12 pm

    YES! this looks amazing! I’m an extreme bacon lover so i must try this

    Reply
  5. Christina says

    May 17, 2016 at 6:58 pm

    These look great!

    Reply
  6. Allan Liwanag says

    May 17, 2016 at 4:34 pm

    I have never seen muffin and bacon together. This looks tasty and easy to make.

    Reply
  7. Sharon says

    May 17, 2016 at 3:09 pm

    Such a genius idea! I too drink smoothies for breakfast because I don’t really have many breakfast ideas. But this one is definitely a keeper. Thanks for putting a new spin on a traditional American breakfast!

    Reply
  8. Lauren says

    May 17, 2016 at 2:58 pm

    These sound amazing! I love that you can make them and store for the whole week and so easy to reheat! Yummy!!

    http://www.myplotofsunshine.com

    Reply
  9. Gina says

    May 17, 2016 at 2:24 pm

    These sound so good AND easy to make! I’ve never pre-made breakfast for weekdays, but I totally should!

    Reply
    • [email protected] says

      May 17, 2016 at 2:26 pm

      Gina…it’s nice to have something super easy some mornings!

      Reply
  10. Alexis says

    May 17, 2016 at 12:06 pm

    I usually make egg muffins for the week, but I love this variation! I’ve started to get bored and this is exactly what I needed to spruce things up! Thank you!!!

    Reply
    • [email protected] says

      May 17, 2016 at 2:26 pm

      Let me know what you think!

      Reply
  11. Sophia says

    May 17, 2016 at 11:18 am

    This is a great idea for breakfast. Seems really easy to take on the go.

    Reply

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Stacy | The Preserves ProjectI'm a mom on a mission to preserve all the best things in life...like family memories, traditions, recipes, laughs, lessons and love.  Join me in celebrating the sweet moments, past and present. Read More...

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