Scrambled Egg Muffin Sliders

(Courtesy of Southern Living)

Ingredients:
6 bacon slices
2 c. self-rising white cornmeal mix
1 Tbsp. sugar
1 1/2 c. buttermilk
1 large egg
4 Tbsp. butter, melted
1 c. (4 oz.) shredded sharp cheddar cheese
Vegetable cooking spray
FILLING:
8 large eggs
1 Tbsp. water
1/2 tsp. Creole seasoning
1 Tbsp. butter


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


Heat a 12 cup muffin pan in oven for 5 minutes.


Combine cornmeal mix and sugar in a medium bowl; make a well in the center of the mixture.  Set aside.  Stir together buttermilk and 1 egg; add to cornmeal mixture, stiring 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 for 15-20 minutes or until golden.  Remove from pan to a wire rack and let cool for 10 minutes.


In a medium bowl, whisk together 8 eggs, water and Creole seasoning.  Melt 1 Tbsp. butter in a large nonstick skillet.  Add egg mixture, and cook, without stirring, 2-3 minutes or until eggs begin to set on bottom.  Gently draw cooked edges away from the sides of the pan to form large pieces.  Cook, stirring occasionally, 4-5 minutes or until eggs are thickened and moist (do not overstir).  Cut muffins in half (parallel to the counter surface), and spoon eggs over bottom halves.  Cover with top halves of muffins.