Breakfast Egg Muffins - KOTA Territory News

Breakfast Egg Muffins

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3 slices cooked bacon, torn into pieces
3 eggs (2 scrambled, 1 for muffin batter)
1/2 c all-purpose flour
1/4 c yellow cornmeal
1 TB sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 c milk
2 TB canola oil
1/4 c shredded cheese
butter, syrup or jam (optional)

Preheat oven to 400 degrees.

Cook bacon until it begins to crisp. Drain and set aside to cool, then break into pieces. Beat 2 eggs in a small bowl with 1 tablespoon water and cook in a hot, lightly greased skillet over medium heat until eggs begin to set. Stir slightly, add a dash of salt and pepper and cook just until done but not dry. remove from heat and set aside.

Grease six muffin cups with shortening or vegetable spray. In medium bowl stir together flour, cornmeal, sugar, baking powder and 1/2 teaspoon salt. Combine milk, oil and remaining egg. Stir into flour mixture. Mix just until well-moistened (there will be lumps). Fold in scrambled eggs, bacon pieces and cheese. Spoon into muffin cups (cups will be full).

Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean.

Cool slightly. Remove from pan. Serve plain or with butter, syrup or jam. Enjoy!

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