Delightful Scrambled Egg Muffin Sliders
| Delightful Scrambled Egg Muffin Sliders | Print |
Recipe By: Alice Morrow
Delightful Scrambled Egg Muffin Sliders
Ingredients
- 6 slices bacon
- 2 c. self-rising white cornmeal mix
- 1 T. sugar
- 1 ½ c. buttermilk
- 1 large egg
- 4 T. butter, melted
- 1 c. shredded sharp cheddar cheese
- PAM
- 8 large eggs
- 1 T. water
- Salt, black pepper
- 1 T. butter
Instructions
- Preheat oven 425.
- Cook bacon in large skillet over medium heat until crisp, remove bacon and drain on paper towels.
- Crumble bacon.
- Heat 12-cup muffin pan in oven 5 minutes.
- Combine cornmeal and sugar in medium bowl. Make a well in center of mixture.
- Stir together buttermilk and 1 egg.
- Add this to the cornmeal mixture, stirring just until dry ingredients are moistened.
- Stir in melted butter, cheese and bacon.
- Remove pan from oven and spray with PAM.
- Spoon batter into hot muffin pan, filling almost to the top.
- Bake 15-20 minutes or until golden.
- Remove the muffins from pan and let cool 10 minutes.
- Whisk together the 8 eggs, water and season with salt and pepper.
- Melt 1 T. butter in large nonstick skillet.
- Add egg mixture and cook without stirring for 2-3 minutes or until eggs begin to set on bottom.
- Gently draw cooked edges away from sides of pan to form large pieces.
- Cook, stirring occasionally, 4-5 minutes or until eggs are thickened and moist (do not over stir.)
- Cut muffins in half, and spoon egg over bottom halves.
- Cover with top halves of muffin and serve.
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