Bacon and Egg Corn Muffins

Bacon and Egg Corn Muffin

(12 Muffins)


  • 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
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Corn Muffin Mix


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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