Bacon and Egg Breakfast Muffins

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Savory cornmeal muffins for the perfect grab and go meal! Top these Bacon and Egg Breakfast Muffins with maple syrup for a delicious meal!

Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair

You know how after a big meal Β you slip into your food coma, moaning and groaning about how you will never eat again? Yeah, it happens, especially after holiday meals like Thanksgiving, but in reality one large meal isn’t going to sustain you for long. Β After you sleep it off, you’ll forget about how uncomfortable your waistline felt, and ummm, you’ll be hungry again!! Good thing foodies like you and me don’t take those moments too seriously!

It’s time for round two πŸ™‚

Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair

These scrumptious muffins have bacon and scrambled eggs buried through Jiffy corn muffin mix. Make these flavorful little breakfast bundles so they are ready to grab and go at your convenience! You’ll appreciate having a portable meal as the weeks get busier with holiday activities like SHOPPING πŸ™‚

These muffins would also compliment a brunch menu or a special breakfast meal like Christmas morning!

Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair

If you opt to serve these for brunch, serve them with maple syrup. Drizzle a little syrup next to the muffin, and dip each forkful into the sweetness. The sweet/salt combination is heavenly. Simply delectable, and I’m certain you’ll end up with two muffins on your plate πŸ™‚

Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair

Bacon and Egg Breakfast Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 4 slices bacon, cut into thirds
  • 1 box Jiffy Corn muffin mix
  • 5 eggs, divided
  • 1 cup milk
  • 3 Tablespoons butter, melted and cooled
  • ½ cup shredded cheddar cheese
  • Maple syrup (optional)
Instructions
  1. Preheat oven to 400 degrees. Grease muffin pan with cooking spray or butter.
  2. In a large skillet cook bacon just until it begins to crisp. Remove bacon and set aside on paper towels.
  3. Remove all but 2 tablespoons of bacon drippings from the skillet.
  4. In a small bowl, scramble 3 eggs together adding 2 tablespoons of water, and a shake of salt and pepper.
  5. Cook eggs in skillet over medium heat. Let eggs set on the bottom (without stirring). Lift the edges with a spatula allowing the liquid to seep below to cook. Cook until set and remove from pan.
  6. In a small bowl stir corn muffin mix, milk, remaining two eggs, melted butter, and cheddar cheese together until blended. Add cooked eggs, breaking them up in pieces while stirring into the batter (don't over mix). Spoon into muffin cups (about ⅓ cup each), and top with a piece of bacon.
  7. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool, remove from pan. Serve with maple syrup if desired.

Adapted from Better Homes and Garden, April 2012

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Sandra @ The Foodie Affair
 

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27 Comments en Bacon and Egg Breakfast Muffins

  1. avatar
    Barb says:
    December 1, 2013

    Sounds delicious! But where does the remaining 2 raw eggs go? Stirred into the Jiffy Mix?

    Thanks!

    • avatar
      Sandra says:
      December 1, 2013

      Whoops! I just fixed that oversight. Yes, add the last two eggs to the Jiffy mix! πŸ™‚

      • avatar
        Barb says:
        December 1, 2013

        Thank you πŸ™‚

  2. avatar
    Hotly Spiced says:
    December 1, 2013

    What a lovely way to start the day. These muffins look so comforting and warming xx

    • avatar
      Sandra says:
      December 2, 2013

      So good right out of the oven πŸ™‚

  3. avatar
    December 2, 2013

    Tasty looking muffins! Great idea adding the bacon.

    • avatar
      Sandra says:
      December 2, 2013

      Everything tastes better with bacon, right?? Heehee

  4. avatar
    Debbie says:
    February 28, 2014

    Hi what can we substitute for the corn muffin mix here in the UK please?

    • avatar
      Sandra says:
      February 28, 2014

      Good question! I’m not sure if there is alternative to buy it pre-packaged, but you can use the dry ingredients from a corn muffin recipe like this one -http://m.allrecipes.com/recipe/16755/basic-corn-muffins Let me know how it works out for you!

  5. avatar
    Brenda Ramage says:
    February 28, 2014

    Can these be frozen then reheated?

    • avatar
      Sandra says:
      February 28, 2014

      I haves tried it, but I don’t see why not!

  6. avatar
    April 10, 2014

    I love this idea. It’s something quick and easy I can whip on a Sunday night and have breakfast for my kids and husband before school and work each morning, instead of just cold cereal or frozen waffles.

    • avatar
      April 10, 2014

      YES…that’s exactly why I like these. Grab and goooo with egg and bacon in hand!

  7. avatar
    Amanda says:
    October 25, 2014

    I make these all of the time! My boyfriend loves them and so does anyone that I’ve given them to. I just add a little more bacon and cheese! πŸ™‚

    • avatar
      October 26, 2014

      Aren’t these breakfast muffins soooo tasty! The more goodies the better, especially when it comes to bacon and cheese πŸ™‚ Thanks, for stopping by Amanda!

  8. avatar
    Darcy says:
    July 5, 2015

    Wow these are so tasty! I bring baked goods over to my in-laws who are older and don’t cook as much anymore a few times a week and these were a hit! The dab of syrup is spot on too.

    • avatar
      July 5, 2015

      I’m glad these breakfast muffins were enjoyed by all! The go fast when I make them πŸ™‚

  9. avatar
    Tracey says:
    September 18, 2015

    I was searching for a jiffy corn bread breakfast muffin and yours popped up with *5 Stars! I like. :).

    Wondering if you could put a some maple syrup right in the mix? If so what’s your opinion on how much. For me this would be the best of both worlds grab and go with the maple taste already baked in! 😁

    • avatar
      September 18, 2015

      Hi Tracey! You could definitely add some maple syrup in the batter or even maple extract! I haven’t tried it, but I would try 2-3 tablespoons of the syrup and 1/4 teaspoon of the extract.

  10. avatar
    Tracey says:
    September 18, 2015

    I was searching for a jiffy corn bread breakfast muffin and yours popped up with *5 Stars! I like. :).

    Wondering if you could put a some maple syrup right in the mix? If so what’s your opinion on how much. For me this

    would be the best of both worlds grab and go with the maple taste already baked in! 😁

    Well it worked! I used 3/4 cup milk and a 1:4?cup maple syrup. After they were done my daughter (14) and I agreededv1/2 cup mik 1/2 cup syrup I also doubled bacon and cheese who doesn’t like more of those things! ;)).

    Thank you for the inspiration great recipe! Daughter has asked for larger muffins to freeze so she can grab em and go before school in the morning! Thanks again!

    PS- Not being very tech savvy I may have submitted this more then twice maybe πŸ˜” sorry! Could you kindly fix if I did so I don’t look like like a complete idiot LOL

    Tracey

  11. avatar
    Tracey says:
    September 18, 2015

    Ugh see Ssndra I KNEW I submitted that more then once daughter called me a dork and said to thank you! LOL. Thanks for the extract ides! There was barely a hint of syrup flavor with only a 1/4 cup so the extract is probably be the way to go! Thanks again!

  12. avatar
    Tracey says:
    September 18, 2015

    Your going to be sorry I’ve subscribed to your blog! πŸ˜‚. My daughter said to tell you beware (nice chid huh? Lol). Anyways you were my 1st “”pin” and wanted to tell you! πŸ™‚

    I’m making another batch with sausage in the morning and more cheese too! Oh and extract has been added to the shopping list!

    PS-I’m really not a stalker haha. Just have an absolute passion for food and cooking. My grandmother was s retired chef, I grew up in a small family owned restaurant and being orig. from NY best friend graduated from the CIA! Look forward to getting to know you. And i subscribe to just a couple blogs but I like yours and Love fast easy breakfast ideas for the teens! Have a blessed night!

    • avatar
      September 20, 2015

      LOL! Oh, there is no turning back now!! Awww, I’m honored to be your first pin. Isn’t that the greatest site to find anything and everything?! Thank you so much for subscribing and joining me here at The Foodie Affair!!

  13. avatar
    jamie says:
    January 27, 2016

    What size/weight it the corn muffin mix? we have similar in canada but don’t want to use wrong amount. Thank you!

    • avatar
      January 28, 2016

      Hi Jamie! The weight is 8.5 ounces. Here is an image of Jiffy the brand I use.

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