Cornbread Breakfast Muffins with Bacon and Eggs
Cornbread Breakfast Muffins with Bacon and Eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Make these Cornbread Breakfast Muffins for a quick and easy breakfast muffin made simply with Jiffy cornbread mix, eggs, bacon and cheese

Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Author: Tony Bailey
  • 1 Box of JIFFY Cornbread Mix
  • 1/3 Cup Milk
  • 1/2 Cup Shredded Cheese
  • 6 Slices of Thick Cut Bacon
  • 5 Eggs
  1. Prepare the JIFFY Cornbread according to the directions (mix, 1 egg, milk) in a large bowl and mix in the cheese
  2. While the mix is standing, cook the bacon until not quite all the way done in a large skillet and reserve some of the fat for the eggs
  3. Tear the bacon into small pieces, reserving about 8 pieces about 1 inch long
  4. Lightly scramble the 4 remaining eggs and leave them a little runny
  5. Place at least 8 muffin tins into a cupcake pan and fill them about halfway with the batter
  6. Spoon in the eggs and bacon and push them into the batter. Press a longer bacon piece on top
  7. Cook in your oven according to the box directions