Recipe from BHG dot com
Yields 12 servings
202 calories per serving
4 slices bacon, cut into thirds
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
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.