SCRAMBLED EGG MUFFIN SLIDERS (Adapted from My Recipes)

This recipe makes 12 muffins.  These savory muffins are great, as not only are they delicious, but you can make them in advance and freeze them until ready to serve. Just thaw, reheat briefly in the microwave and serve with scrambled eggs.  You can also throw in a slice of cheddar cheese!

6 bacon slices

2 cups self-rising white cornmeal mix

1 TBSP sugar

1 1/2 cups buttermilk

1 large egg

4 TBSP butter, melted

1 cup (4 oz.) shredded sharp Cheddar cheese

Vegetable cooking spray

8 large eggs

1 TBSP water

1/2 tsp Creole seasoning

1 TBSP butter

Preheat oven to 425 degrees F. Cook bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Heat a 12-cup muffin pan in oven 5 minutes. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

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. Spoon batter into hot muffin pan, filling almost completely full.

Bake at 425 degrees F for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

This next step will be done at my tailgate:

Whisk together eggs, water, and Creole seasoning in a medium bowl.

Melt 1 Tbsp. 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 of pan 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.

*Muffins can be made in advance and either frozen till ready to serve, or stored for a day or two in an airtight container.

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