Late night last night! We had friends over for dinner—shrimp and grits with redeye gravy; roasted beets with goat cheese, basil and orange zest; green beans with shallot vinaigrette; peach cupcakes, lots of wine—so things are moving slowly this morning. I wanted to make pancakes but thought my savory-breakfast boyfriend might like these instead: my favorite cheddar bacon corn muffin recipe, with cheesy scrambled eggs tucked inside. I think we're both feeling a little better as a result.
MAKES: 12 muffins
Vegetable oil, for the pan
4 to 5 strips bacon
Unsalted butter, if needed
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg, beat
1 cup milk
½ cup shredded sharp cheddar cheese, plus more for topping
1 tablespoon chopped chives, plus more for topping
Scrambled eggs, for serving
1. Preheat the oven to 400˚. Brush the cups of a 12-cup muffin pan with vegetable oil; set aside. Cook the bacon in a skillet until crisp; transfer to paper towels to drain and pour the drippings into a liquid measuring cup. You should have ¼ cup drippings. If not, melt butter in the same skillet and add to the liquid measuring cup to reach ¼ cup. Let cool slightly.
2. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the drippings, egg and milk and whisk until combined. Fold in the cheese and chives. Divide the batter among the prepared muffin cups. Crumble the bacon and sprinkle on top of the batter. Top each with more cheese. Bake until the muffins spring back when touched, about 15 to 20 minutes. Let cool in the pans.
3. To serve, split the muffins open and spread the insides with butter. Spoon in scrambled eggs. Top with chopped chives.
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