Baked Eggs in Corn Muffins with Sausage Cream Gravy

Name: Baked Eggs in Corn Muffins with Sausage Cream Gravy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 corn muffins, homemade or bakery muffins; 6 eggs; 1/2 cup shredded mixed cheeses or any cheese you like, I used four cheese italian blend; 3 strips of bacon, cut in half; 1 FOR SAUSAGE CREAM GRAVY; 12 oz pork breakfast sausage, casings removed and crumbled; 2 cup cream, any type you have but cream not milk; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce, such as franks brand; 1 FOR GARNISH; 1 tbsp chopped chives; 1/4 tsp cracked black pepper

Servings: persons

6 corn muffins, homemade or bakery muffins
6 eggs
1/2 cup shredded mixed cheeses or any cheese you like, I used four cheese italian blend
3 strips of bacon, cut in half
1 FOR SAUSAGE CREAM GRAVY
12 oz pork breakfast sausage, casings removed and crumbled
2 cup cream, any type you have but cream not milk
1/2 tsp black pepper and salt to taste
1 tsp hot sauce, such as franks brand
1 FOR GARNISH
1 tbsp chopped chives
1/4 tsp cracked black pepper

1
Preheat oven to 375.
2
Spray a baking sheet with non stick spray
3
FOR EGG FILLED MIFFINS
4
Carefully, with a small sharp knife hollow out a space for the egg in each muffin.
5
Fill each muffin one at a time, by breaking egg into small dish, with a slotted spoon very carefully transfer egg yolk to corn muffin hole, add as much egg white as will fit.
6
The reason for this is homemade corn muffins can be to small to hold the entire egg.
7
Most bakery muffins will hold the entire egg fine.Bake on prepared pan 8 to 15 minutes depending on how well done you like your eggs Keep in mind the egg will continue cooking from the heat of the muffin.
8
MAKE SAUSAGE CREAM GRAVY
9
In a skillet brown sausage, drain excess grease, add cream and simmer until thickened, adding pepper and hot sauce, salt if needed
10
Serve muffins hot with gravy to dip in, garnish with green onions, amd sprinkle with cracked black pepper.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 corn muffins, homemade or bakery muffins, 6 eggs, 1/2 cup shredded mixed cheeses or any cheese you like, I used four cheese italian blend, 3 strips of bacon, cut in half, and more.

Yes, Baked Eggs in Corn Muffins with Sausage Cream Gravy Dipping Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Eggs in Corn Muffins with Sausage Cream Gravy Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions