Bacon and Egg Corn Muffins
(12 Muffins)
Ingredients:
- 1 pkg. “JIFFY” Corn Muffin Mix
- 4 slices bacon
- 4 eggs
- salt and pepper
- 1/2 cup milk
- 3 Tbsp. margarine or butter, melted
- 1/2 cup cheddar cheese, shredded
Directions:
Preheat oven to 400°F. Grease muffin pan or use paper baking cups.
Fry bacon until slightly crisp. Remove and drain on paper towels. Cut each slice into thirds. In 2 tablespoons of bacon grease, scramble 3 eggs. Salt and pepper to taste. Set aside. Combine muffin mix, 1 egg, milk, margarine or butter and cheese. Stir until combined. Fold in scrambled eggs. Fill muffin cups 2/3 full. Top each with a piece of bacon. Bake 13 – 15 minutes.
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