Breakfast In A Corn Muffin – a delicious recipe with sausage, eggs, butter, corn muffin, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners.
2
In a bowl, whisk eggs well and season with salt and pepper.
3
In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins.
4
In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk.
5
Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.
6
Fill muffin cups 2/3 full.
7
Bake 15 minutes, or until a toothpick inserted in center comes out clean.
8
Let cool in pan 5 minutes before removing.
295
kcal
Calories
21
g
Fat
7
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup cooked and crumbled breakfast sausage, 4 eggs, 1 tablespoon butter, 1 (8 1/2 ounce) package Jiffy corn muffin mix, and more.
Yes, Breakfast In A Corn Muffin falls under the Breakfast 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.
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