Crispy Scrambled Egg Muffin Sliders

CRISPY SCRAMBLED EGG MUFFIN SLIDERS
6 slices bacon
2 c. self-rising white cornmeal mix
1 T. sugar
1 ½ c. buttermilk
1 egg
4 T. melted butter
1 c. shredded sharp Cheddar cheese
PAM
8 eggs
1 T. water
Creole seasoning
1 T. butter
1. Preheat oven 425.
2. Cook bacon in large skillet until crispy and remove and drain on paper towels.
3. Crumble bacon.
4. Heat a 12-cup muffin pan in oven for 5 minutes.
5. Combine cornmeal mix and sugar in bowl. Make a well in center of mixture.
6. Stir together buttermilk and egg.
7. Add to cornmeal mixture, stirring just until dry ingredients are moist.
8. Stir in melted butter, cheese and bacon.
9. Remove pan from oven and coat with PAM.
10. Spoon batter into hot muffin pan, filling almost completely full.
11. Bake for 15-20 minutes or until golden.
12. Remove pan to a wire rack and let cool 10 minutes.
13. Whisk together eggs, water and Creole seasoning to taste in a bowl.
14. Melt 1 T. butter in large nonstick skillet.
15. Add egg mixture and cook, without stirring until eggs start to set on bottom, about 2-3 minutes. Gently draw cooked edges away from sides of pan to form large pieces.
16. Cook, stir occasionally, 4-5 minutes or until eggs are thickened and moist (do not over stir).
17. Cut muffins in half and spoon eggs over bottom halves.
18. Cover with top halves of muffins.