• 1 Box of JIFFY Cornbread Mix
  • 1/3 Cup Milk
  • 1/2 Cup Shredded Cheese
  • 6 Slices of Thick Cut Bacon
  • 5 Eggs
  1. Prepare the JIFFY Cornbread according to the directions (mix, 1 egg, milk) in a large bowl and mix in the cheese
  2. While the mix is standing, cook the bacon until not quite all the way done in a large skillet and reserve some of the fat for the eggs
  3. Tear the bacon into small pieces, reserving about 8 pieces about 1 inch long
  4. Lightly scramble the 4 remaining eggs and leave them a little runny
  5. Place at least 8 muffin tins into a cupcake pan and fill them about halfway with the batter
  6. Spoon in the eggs and bacon and push them into the batter. Press a longer bacon piece on top
  7. Cook in your oven according to the box directions