Nick's Picks: Bacon & Egg Muffin

01.29.14 | Nick Finlayson | Comments[5]

A complete breakfast in the palm of your hand!


4 Eggs

4-5 Strips of Bacon Cooked Crispy

1/2 Cup Minced Onion

2 Tbsp Butter

1 1/2 Cups Flour

1/2 Cup Cornmeal

1 Tsp Salt

2 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tbsp Sugar

2 Cups Shredded Sharp Cheddar 

3/4 Cups Milk

1/4 Cup Sour Cream

Salt and Pepper


In a skillet, melt the butter and sautee the onion for about 4 minutes. Set aside to cool. In a large bowl, combine the flour, salt, cornmeal, baking powder and soda, sugar and 1 cup of cheese. In a separate bowl, scramble 2 eggs and mix the milk and sour cream until well combined. Finely chop the bacon, Combine the bacon, onions, flour mixture and egg mixture. Add salt and pepper to taste. Scramble the two remaining eggs and cook. Combine cooked scrambled eggs with the batter. Scoop mixture into well sprayed muffin cups. Top each muffin with a little extra shredded cheddar. Bake at 350 degrees for about 15 minutes or until an inserted toothpick comes out clean. Remove from muffin cups and serve! 

Makes 12 Muffins


Your Comments(please keep them on topic and polite)

on 01.29.14 Gail C. commented

I said "no more recipes", but this has to be an exception! Lookin' good.

on 01.29.14 Kimberlynne Y. commented

These sound absolutely delicious, and I can't wait to try them!! Thanks for all your scrumptious-sounding recipes :)

on 01.30.14 Andrew W. commented

Awesome recipe. Do the leftovers need to be refrigerated?

on 02.04.14 Nick F. commented

Leftovers? You have leftovers!?
No, leftovers do not need to be refrigerated. Place in a ziploc bag and seal tightly. Freeze them if you'd like, or gobble them up with two days!

on 02.14.14 cindy commented

I really enjoyed these. To warm them up the next day, I split them, buttered them lightly and grilled them. Next time I make them I am considering baking in a loaf and slicing, buttering and grilling them, then drizzling a little maple syrup over them!