Egg and Bacon Honey Cornbread Muffins

Prep Time: 10 minutes

Total Time: 50 Minutes 

Servings: 12



  • In a medium pan, cook bacon completely. Drain all but 1 tbsp of bacon drippings. Chop bacon into ¾ inch pieces.
  • In a bowl mix 8 eggs with ⅛ tsp salt. Cook eggs in same pan as the bacon, stirring with a spoon occasionally until eggs are cooked and scrambled. 
  • Heat oven to 400°F. Lightly grease a 12 count muffin tin. In a separate bowl, stir together cornbread mix, milk, oil, and egg until blended. Fold in bacon and eggs into batter. Spoon into muffin tin until ⅔ full.
  • Bake 18-21 minutes or until toothpick inserted into center comes out clean. Store leftovers in an airtight container. To reheat, place in the microwave with a damp paper towel on high for 1 minute.