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Easy low carb recipes for the whole family.

Bacon and Egg 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  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 and Egg Breakfast Muffin Recipe - The Foodie Affair

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!

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 🙂

Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair
Bacon and Egg Breakfast Muffin Recipe - The Foodie Affair

Bacon and Egg Muffins

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Bacon and egg muffin is a complete meal for on the go! Perfect for kids heading out the door or adults heading to the office!

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
  • 1/2 cup shredded cheddar cheese
  • Maple syrup (optional)

Instructions

  • Preheat oven to 400 degrees. Grease muffin pan with cooking spray or butter.
  • In a large skillet cook bacon just until it begins to crisp. Remove bacon and set aside on paper towels.
  • Remove all but 2 tablespoons of bacon drippings from the skillet.
  • In a small bowl, scramble 3 eggs together adding 2 tablespoons of water, and a shake of salt and pepper.
  • 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.
  • 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 1/3 cup each), and top with a piece of bacon.
  • 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.
    • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 121Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 98mgSodium: 184mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 6g

    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra Shaffer
    Cuisine: American / Category: Breakfast

    Adapted from Better Homes and Garden, April 2012

    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    4. Del's cooking twist

      Hello! Thank you for bringing over your Bacon and egg breakfast muffins to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂

      Reply

      • Sandra

        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!

        Reply

    7. Stephanie Pass

      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.

      Reply

    8. Amanda

      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! 🙂

      Reply

    9. Darcy

      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.

      Reply

    10. Tracey

      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! ?

      Reply

      • Sandra Shaffer

        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.

        Reply

    11. Tracey

      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 ? sorry! Could you kindly fix if I did so I don’t look like like a complete idiot LOL

      Tracey

      Reply

    12. Tracey

      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!

      Reply

    13. Tracey

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

      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!

      Reply

      • Sandra Shaffer

        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!!

        Reply

    16. NANCY SILBAUGH

      Could you make the eggs like scrambled eggs and drop them into the mix. I am making for 60 people and think the skillet egg idea may be a bit too time consuming. If I could mix them around I could cook them faster and save all the separating later.
      Have you tried this?

      Reply

    21. Amy Nash

      So many muffin recipes are sweet so I am loving these savory muffins! These look so delicious and I can’t wait to try them!

      Reply

    22. michele

      I always have jiffy corn mix in the house…but Ive never tried making them with eggs and bacon in them! Great idea…. heading to the kitchen now to make some! (for real…..)

      Reply

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