AuthorBiteSizedWant to surprise your kids with hearty and delicious breakfast treat? Then make them these Tocino and Egg Corn Muffins!
Soft boil 6 eggs by boiling an inch of water and adding the eggs. Cover and cook for 4 and 1/2 minutes.
Shock eggs in cold water and place in freezer for 30 minutes max. When done remove the eggs from the freezer and peel. Set aside.
In a nonstick medium pan, fry tocino until crisp. Set aside the tocino oil for the muffin batter. Transfer to a chopping board and cut into bits. Set aside.
Mix together pancake mix, cornmeal, 4 eggs, milk, salt, maple syrup, tocino oil (just add extra cooking oil if needed). Fold in tocino bits.
Grease a muffin pan and fill each with the batter just until 1/4 full. Add one peeled egg in each muffin slot. Spoon over and around more batter to cover the egg.
Bake in a preheated 190C oven for 20 minutes or until tester comes out clean. Serve warm.
Ingredients
Directions
Soft boil 6 eggs by boiling an inch of water and adding the eggs. Cover and cook for 4 and 1/2 minutes.
Shock eggs in cold water and place in freezer for 30 minutes max. When done remove the eggs from the freezer and peel. Set aside.
In a nonstick medium pan, fry tocino until crisp. Set aside the tocino oil for the muffin batter. Transfer to a chopping board and cut into bits. Set aside.
Mix together pancake mix, cornmeal, 4 eggs, milk, salt, maple syrup, tocino oil (just add extra cooking oil if needed). Fold in tocino bits.
Grease a muffin pan and fill each with the batter just until 1/4 full. Add one peeled egg in each muffin slot. Spoon over and around more batter to cover the egg.
Bake in a preheated 190C oven for 20 minutes or until tester comes out clean. Serve warm.
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