Bacon and Egg Mini Muffins

Bacon and Egg Mini Muffins

4 slices of bacon, cooked and diced
6 eggs
salt
pepper
2 TB water
1 cup flour
1/2 cup yellow cornmeal
2 TB sugar
2 1/2 tsp baking powder
1 cup milk
1/4 vegetable oil
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees. Grease a mini muffin pan. For scrambled eggs: in a small bowl beat four of the eggs, 2 TB water, and a dash each of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on bottom and around the edges. With a spatula, lift and fold for the uncooked portion to flow underneath. Cook until set but still moist. Transfer to a bowl and set aside.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Combine milk, oil and remaining two eggs in a small bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full)
Spread the pieces of bacon evenly over the tops. Bake 5 to 7 minutes or until light brown and a toothpick inserted in the center comes out clean. Cool slightly in the pan on a rack. Run a table knife around the edges of muffins to loosen; remove from pans. Serve with maple syrup if desired.

Makes 24 mini muffins.

Source: BHG.com