Bacon & Egg Muffins

I like to get up and cook or bake on Saturday morning.  I think that a lot of it is feeling productive or a morning where I dont have to rush out the door.

Recipe from BHG dot com

Yields 12 servings

202 calories per serving

INGREDIENTS

4 slices bacon, cut into thirds

5 eggs

salt and pepper

1 c all-purpose flour

1/2 c yellow cornmeal

2 tbsp sugar

2.5 tsp baking powder

1/2 tsp salt

1 c skim milk

1/4 c vegetable oil

1/2 c reduced-fat cheddar cheese

DIRECTIONS

Preheat oven to 400.

In a large skillet cook bacon just until it begins to crisp.

Drain skillet & set aside.

For scrambled eggs, beat 3 of the eggs in a bowl with a dash of salt and pepper.

Cook eggs in hot skillet over medium heat.

Cook until set but still moist.

Transfer to a bowl and set aside.

Spray a muffin tin with cooking spray & set aside.

In a medium bowl stir together flour, cornmeal, sugar, baking powder, & 1/2 tsp salt.

In a separate bowl combine milk, oil & remaining 2 eggs.

Stir in flour mixture.

Fold in scrambled eggs and cheese.

Spoon into muffin cups.

Place one strip of bacon on each muffin.

Bake for 15 - 17 minutes.