You could make these with veggies instead of bacon. You could use different cheese. You could just make the biscuits, and have the eggs (and bacon) on the side. Lots of different options. I put the few that were left into the freezer, and rewarm them in the toaster oven for a quick school morning breakfast. The boys also love these in their lunch boxes.
Makes 18 – 24 (depends on how full you make your muffin cups)
Cornmeal bacon egg muffins
3 cups (15 ounces) all-purpose flour (I used half white wheat and half AP)
1 cup (5 ounces) stone-ground cornmeal
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
2 cup buttermilk, chilled
16 tablespoons unsalted butter, melted and cooled
24 pieces bacon, crisped, broken into smaller pieces (optional)
½ - 1 cup cheddar cheese, grated (optional)
6 eggs, beaten lightly
1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 2 12-cup muffin tins. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and melted butter together in separate bowl until butter forms clumps.
2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using large cookie scoop, drop a portion of dough into each muffin cup. Use your finger, and make an indentation, pushing the dough up the sides of the cup.
3. Add a few pieces of bacon to the muffin cups, and then a sprinkle of cheese. Top each muffin cup with a scoop of egg; it’s okay if it runs out of the indentation you’ve made. Sprinkle again with cheese.
4. Bake until tops are golden brown, 20 - 25 minutes, rotating pans halfway through baking. Transfer pans to wire rack and let cool for 5 minutes before serving. (
Note: You could also skip the muffin part, and bake the biscuits on a parchment-lined baking sheet, 450 for 12-14 minutes.