Bacon and Egg Breakfast Muffins - with yoyomax12

A great muffin that has bacon and eggs baked right in :)
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4 slices of bacon
5 eggs (divided)
2 tbsp water
salt
pepper
1 cup all purpose flour
1/2 cup yellow cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil or melted butter
1/2 cup shredded cheddar cheese

Cook bacon until crispy and break each piece into three pieces (total of 12 cooked bacon pieces)
Reserve 2 tsp bacon drippings.
For scrambled eggs, combine 3 of the eggs with water and a dash of salt and pepper. Cook eggs in a hot skillet over medium heat.
Allow eggs to cook unstirred over medium heat until edges and bottom start to cook. Using a spatula lift the cooked portion and flip it up allowing the liquid uncooked eggs flow underneath.
Continue to cook slowly until eggs are cooked but still moist and glossy. Set aside.

In a bowl combine the flour, cornmeal, baking powder and salt. Make a well in the center of the dry ingredients. Set aside.
In a measuring cup, combine milk, remaining 2 eggs and melted butter or oil. Pour into the well you made in the dry ingredients.
Stir until just combined.
Stir in the cooked scrambled eggs (chopped into small pieces) and the shredded cheddar cheese.
Fill 12 greased muffin cups with the batter (they will be full)
Press a piece of cooked bacon on top of each muffin.
Bake at 400 F for 15-17 minutes until edges and bottoms are golden brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly and then remove and serve. You may have to run a knife around the edge of the muffins to loosen them for removal.
Serve warm with maple syrup if desired.

Recipe found in a Taste of Home 2015 "Fall Baking" magazine.

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