Savory cornmeal muffins for the perfect grab and go meal! Top these Bacon and Egg Breakfast Muffins with maple syrup for a delicious meal!
You know how after a big meal 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.
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 🙂
Bacon Egg Muffins
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 🙂
These muffins would also compliment a brunch menu or a special breakfast meal like Christmas morning!
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 🙂
- 4 slices bacon, cut into thirds
- 1 box Jiffy Corn muffin mix
- 5 eggs, divided
- 1 cup milk
- 3 Tablespoons butter, melted and cooled
- 1/2 cup shredded cheddar cheese
- Maple syrup (optional)
Amount Per Serving: Calories: 121 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 98mg Sodium: 184mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 6g
Adapted from Better Homes and Garden, April 2012