Canadian Bacon & Scrambled Egg Pancake Muffins

Breakfast is my favorite meal of the day. More often than not, I would rather eat breakfast food than anything else. As such, I love trying anything new. And anything in a muffin pan. Enter my new love interest: Canadian bacon and scrambled egg pancake muffins. Dipped in syrup. Done.

Recipe adapted from: Better Homes and Gardens, April 2012

Ingredients:
4 slices of Canadian bacon, cut in sixths
5 eggs
1 c. all purpose flour
1/2 c. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 c. milk
1/4 c. vegetable oil
1/2 c. shredded cheddar cheese
Maple syrup

Directions:

1. Preheat oven to 400. Cook bacon in large skillet until it's brown on both sides. In a small bowl lightly beat 3 eggs, 2 Tbsp. water and a dash of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on the bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside.
2. Brush twelve muffin cups with cooking spray. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil and remaining two eggs in a separate bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups.
3. Place two bacon pieces on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup. Serves 12.