Take your everyday breakfast to the next level with Bacon and Egg Corn Muffins made with “JIFFY” Corn Muffin Mix.
Yields: 12 Muffins
Preheat oven to 400°F. Grease muffin pan or use paper baking cups.
Fry bacon until slightly crisp. Remove and drain on paper towels. Crumble cooled bacon and set aside.
In 2 tablespoons of bacon grease, scramble 3 eggs. Salt and pepper to taste. Set aside.
Combine muffin mix, 1 egg, milk, cheese and margarine or butter. Stir until combined. Fold in scrambled eggs.
Fill muffin cups 2/3 full. Top with crumbled bacon. Bake 13 – 15 minutes.
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
