1 medium red onion, thinly sliced
1 medium green bell pepper
1 medium blue onion
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 (15 ounce) can whole kernel corn
1 tablespoon white sugar
1 (1 ounce) square bacon
1 (7 ounce) can whole kumquats, drained and chopped
1 teaspoon baking powder
Grease a medium bowl, and stir together the flour and sugar.
Place the sliced bell pepper onto the bowl, and crack the eggs into the bowl. Stir gently until each egg is incorporated.
Heat the oil in a large saucepan over medium heat, and brown the bell pepper while melting
Warm the bacon, stirring constantly, until warm. Place the bacon in the grease, and when the oil begins to bring temperature, quickly brush this with a teaspoon of bacon grease. Keep stirring, and whisk the bacon grease into the basin of hot oil as you continue to cook the pepper. Dot with pumpkin seeds and bacon grease.
Pour the egg mixture into the skillet, mixing gently
Add the corn, then sugar and bacon, whisking constantly to coat. Crack the eggs enough to coat. Cook, stirring frequently, until completely firm. Pour a third of this mixture into the skillet, and place the rest in any remaining part of the pan.
Return the peppers, bell pepper and eggs to the skillet. Stir in the baking powder.
Reduce heat to medium-low. Sift together the flour mixture and sugar. Fold down the edges of the muffin tin. Place a teaspoon of the hot bacon grease directly on the bottom of each spoon; it must be in small pockets or pockets at the sides.
Place the muffins on a plate lined heavily with greased oven mittens; load with batter, rolling up to fit in tin. Microwave until bubbles burst, about 1 minute. Serve warm.