Bacon and Egg Corn Muffins
Prep time
Cook time
Total time
These savory muffins will give you Saturday morning flavor on a school day!
Recipe type: Breakfast
Serves: Makes 12 muffins
  • 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
  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.)
Muffins can served with maple syrup!

Recipe inspired by and adapted from Better Homes and Gardens, April 2012.
Recipe by The Preserves Project at