Bacon-and Egg Muffins recipe

4 slices bacon, cut in thirds
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. In large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in small bowl beat three of the eggs, 2 TBSP water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without sitrring 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 two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full).
3. Place one bacon piece on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup if desired. Makes 12 servings. 202 cal, 12 g fat, 89 mg chol, 356 mg sodium, 16 g car, 1 t fiber, 7 g pro.