Prep 30 minutes
Bake 15 minutes
Oven 400 degrees
Cool 5 minutes
5 eggs
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
1. Preheat oven to 400 degrees. For scrambled eggs, in small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set, but still moist. Transfer to bowl, set aside.
2. Brush twelve 2 1/2-inch muffin cups with some remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Combine milk, oil, and remaining 2 eggs in bowl. Stir into flour mixture. Fold in scrambled egg and cheese. Spoon into muffin cups (cups will be full).
3. Bake 15 to 17 minutes our until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans.
Makes 12 servings.
Each Serving: 202 cal, 12 g fat, 89 mg chop 356 mg sodium, 16 g carb, 1 g fiber, 7 g pro.
