Bacon and Egg Muffins

Well.  If we're gonna have a muffin focus here, far be it from us Ruses to not be involved.

Actually, Josh saw a picture of some bacon and egg muffins in my BH&G magazine, and felt a desperate need to try them.  We tore the page out, and he waved it in my face for about 2 weeks before I made the time one morning to try them...  Only the original recipe is a cornmeal based muffin.  That doesn't fly with half of us, so I used a different recipe, and sort of made up something similar.  

I chose to use my "Melt in Your Mouth Muffin Mix" minus the spices and with less sugar, if you want the gory details.

We loved these!  Mmmm, breakfast in a muffin shape.  It's pretty much your scrambled eggs, bacon, and pancake all in one.  And for those of us to whom eggs give shivers, I'm on your team, and these were not too eggy or gross.  Some kids complained that they didn't notice the eggs.  That's my kind of scrambled egg - the one you don't notice!  So before we forget  how we made these...

4 eggs, divided

2 T water

4 slices of bacon cut in thirds, plus extra crumbled, if you want it.  We wanted it. :  )

1 3/4 c flour

1/2 c shredded cheese

1/4 c sugar

2 t baking powder

1/2 a t salt

1 c milk

1/3-1/2 c oil

butter

syrup

Heat oven to 400 degrees.  Cook bacon.  Beat eggs with water, cook until just set, in a frying pan with bacon grease or butter. In mixing bowl, combine dry ingredients.  Toss with cheese and bacon crumbles (if you're adding those).  Mix milk, last egg, and oil (this is top secret, but we used bacon grease). Gently stir wet into dry ingredients, adding scrambled eggs about half way into the mixing.  Grease muffin pan, BGH used bacon grease, so we did too - it worked great.  Divide batter between cups, lay a strip of bacon on top of each.  Bake at 350 12-18 minutes, or until tops spring back when touched.  Serve with butter and syrup.

Makes a mere 12. : )