Imagine biting into a perfectly golden, savory muffin that combines the crispy goodness of bacon, the melty richness of cheddar cheese, and the comforting texture of cornbread - all in one incredible breakfast bite! These Make Ahead Bacon and Egg Cornbread Muffins are about to revolutionize your morning routine, offering a portable, delicious meal that will have your taste buds dancing and your hunger completely satisfied. Whether you're a busy professional, a meal prep enthusiast, or simply someone who loves a hearty breakfast, these muffins are your new go-to morning solution.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well combined.
- In a separate bowl, whisk together 1 cup of milk, 2 large eggs, and 1/4 cup of melted butter until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in 1 cup of cooked and crumbled bacon and 1 cup of shredded cheddar cheese, ensuring they are evenly distributed throughout the batter.
- Using a ladle or spoon, divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full to allow for rising.
- Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- These muffins can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. To reheat, simply microwave for about 30 seconds or warm in the oven at 350°F (175°C) until heated through.
Tips
- For extra crispy bacon, cook it until it's very well-done before crumbling into the batter.
- Use room temperature eggs and milk to ensure better ingredient integration.
- Don't overmix the batter - lumps are okay and will help keep the muffins tender.
- For added flavor, consider using sharp cheddar cheese or adding a sprinkle of chopped chives.
- If you want to make these ahead, they freeze beautifully for up to 3 months when stored in an airtight container.
- For a lighter version, you can substitute half the all-purpose flour with whole wheat flour.
- Always check doneness with a toothpick - it should come out clean when inserted into the center of a muffin.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 10g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 65mg
