Scrambled Egg Muffin Sliders
Ingredients
- 6 bacon slices
- 2 cups self-rising white cornmeal mix
- 1 tablespoon sugar
- 1 1/2 cups buttermilk
- 1 large egg
- 4 tablespoons butter melted
- 1 cup shredded sharp cheddar cheese
- vegetable cooking spray
- 8 large eggs
- 1/2 teaspoon creole seasoning
- 1 tablespoon butter
Instructions
- 1. Preheat oven to 425 degrees. Cook bacon in a skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
- 2. Heat a 12-cup muffin pan in oven for 5 minutes.
- 3. Meanwhile, combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.
- 3. Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted butter, cheese and bacon. Remove pan from oven, and coat with cooking spray. Put batter into hot muffin pan, filling almost completely full.
- 5. Bake at 425 degrees for 15 to 20 minutes or until golden. Remove from pan and let cool 10 minutes.
- 6. Whisk together eggs, 1 tablespoon water, and creole seasoning in a medium bowl. Melt 1 tablespoon or butter in a large nonstick skillet. Add egg mixture, and cook without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides or skillet to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
