Savory Breakfast Cupcakes

Ingredients

• 6 eggs
• 1/2 cup cooked bacon, diced
• 1/2 cup shredded cheese
• 1/3 cup chopped scallions
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup vegetable oil

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together eggs, bacon, cheese, scallions, bell peppers, tomatoes, garlic powder, onion powder, black pepper, and salt.
3. In a medium bowl, whisk together flour, cornmeal, and vegetable oil.
4. Fold the dry ingredients into the wet ingredients until combined.
5. Line a 12-cup muffin tin with muffin liners and fill each cup with the mixture.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let cool for 5 minutes before serving.

Interesting Facts

• These savory breakfast cupcakes are a great way to use up leftover bacon, vegetables, and cheese.
• These cupcakes can be served as-is, or topped with sour cream, salsa, or hot sauce.
• These cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days.