Breakfast in a Corn Muffin
Start your day with a delightful twist on breakfast classics by trying "Breakfast in a Corn Muffin." This ingenious recipe combines fluffy corn muffins with a hearty filling of baked eggs, crispy crumbled bacon, melty cheddar cheese, and a touch of fresh scallions, all wrapped into a portable, single-serving breakfast treat. The batter, made with cornmeal and a hint of sweetness from granulated sugar, bakes to golden perfection, encasing the rich flavors of your morning favorites. Ready in under 40 minutes, these muffins are perfect for busy mornings, brunch spreads, or meal prep. Serve them warm for a comforting, grab-and-go breakfast that's as delicious as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 4 tablespoons Unsalted butter, melted
- 3 units Large eggs
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Chopped scallions
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and spray a 6-cup muffin tin with cooking spray or line with paper liners.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, and one of the large eggs. Whisk until the mixture is smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Avoid overmixing.
Scoop about 2 tablespoons of the batter into the bottom of each prepared muffin cup, spreading it evenly to cover the bottom.
Crack one egg into each muffin cup on top of the batter. For a slightly scrambled texture, you can gently break the yolk with a fork, if desired.
Top each egg with an even sprinkle of cheddar cheese, crumbled bacon, and chopped scallions.
Divide the remaining batter among the muffin cups, spreading it gently over the egg and toppings to fully encase them.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin portion comes out clean.
Allow the muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
