Bacon & Egg Muffins

I make these muffins regularly and store them in my freezer for portable breakfasts. I freeze them in the muffin tin and then pop them out and put them into a zip top plastic bag.

Bacon & Egg Muffins

Makes 24 muffins

• 8 slices bacon (about 7 ounces, uncooked), cooked until crisp, crumbled finely 
• 10 eggs, divided
• 4.25 ounces all-purpose flour (1 cup)
• 4 ounces whole wheat flour (1 cup)
• 4.85 ounces yellow cornmeal (1 cup)
• 1.7 ounces sugar (2 tablespoons)
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon mustard powder (optional; adds savory note and boosts cheese flavor)
• 1 ounce cheese powder (such as Vermont, optional)
• 16 ounces milk
• 3.5 ounces olive or avocado oil
• 5 ounces shredded cheddar cheese

Directions

1. Hard cook 6 eggs. Peel and chop.
2. Preheat oven to 400.
3. Brush twelve muffin cups with oil or bacon drippings. 
4. In a medium bowl stir together flours, cornmeal, sugar, baking powder, salt, mustard, pepper, and cheese powder. 
5. In a separate bowl combine milk, oil, and remaining 4 eggs; stir into flour mixture. 
6. Fold in chopped eggs, bacon, and cheese. Scoop into muffin cups.
7. Bake 15 to 17 minutes, until lightly browned and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans.