Jiffy Cups are perfect for weekends and holiday mornings. Folding scrambled eggs and shredded cheddar cheese into the batter, then topping with crispy bacon and a bit more cheese before baking brings a unique twist to these breakfast muffins. Allow them to cool until the pan can be handled without an oven mitt to lock in moistness. Serve with warm Maple syrup.
Bacon & Egg Jiffy Cups
4 slices bacon, cut in thirds
6 eggs
2 boxes Jiffy Corn Muffin Mix, 8.5 oz each
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
salt and pepper
Maple syrup (optional)
Pre-heat oven to 400 degrees. In large skillet cook bacon just until crispy. Drain and reserve drippings. Return 2 tsp. drippings to skillet. In small bowl, beat 4 eggs, 2 tbsp water, and a dash 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 spatula, lift and fold allowing uncooked portion to flow underneath. Cook until set but still moist. Lightly break cooked eggs apart into medium chunks. Transfer to bowl and set aside.
Brush twelve 2-1/2″ muffin cups with remaining bacon drippings. In medium bowl stir together Jiffy Corn Muffin mixes, milk, oil and remaining two eggs. Fold cooked eggs into batter along with cheese. Spoon into muffin cups until full.
Place one bacon piece on each muffin and a sprinkle of shredded cheese. Bake 15 minutes or until light brown and a toothpick inserted in center comes out clean. Cool on rack until pan can be handled without a mitt. Run a table knife around edges of muffins to loosen; remove from pans. Serve with warm Maple syrup if desired.
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