Drunken Mac Muffins
Preheat your oven to 400 degrees. Combine all of the wet ingredients and dry ingredients separately, then gradually add the dry ingredients to the wet. Mix with a wire whisk until smooth. The batter should be pretty thick and not too pretty at this point, but that’s OK. Check out the picture below for a reference.
There should be enough batter to make 6 muffins, so pour the batter into a greased muffin tin, filling the holes just shy of the top.
Put the muffins in the oven, and while they are baking (~15-20min), get started on the filling.
Lay out several strips of bacon in a cold frying pan (I recommend 1 per muffin plus extra for snacking). Turn the heat up to medium and fry, turning occasionally, until fully cooked. Set the bacon on a paper towel to cool.
Crack eggs (1 per muffin) into the hot bacon fat. Cover the pan with a lid and “slosh” (this is a very technical cooking term) the hot bacon fat around so that it coats the eggs in bacon fat and cooks them evenly.
Once the whites are set, and the yolk is looking cloudy (see picture below), turn off the heat and move the pan to a cool burner.