Shirred Egg Corn Muffins Recipe

Name: Shirred Egg Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1/2 cup buttermilk; 2 tablespoons sour cream; 1/2 cup shredded sharp cheddar cheese; 1/2 cup crumbled cooked bacon; 12 large eggs; 1/4 teaspoon salt; 1/8 teaspoon coarsely ground pepper; 4 teaspoons butter; 4 teaspoons all-purpose flour; 1 cup 2% milk; 1-1/4 cups shredded sharp cheddar cheese, divided; 1/8 teaspoon dried thyme; 1/4 teaspoon seasoned salt, divided

Servings: persons

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup 2% milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided

1
Preheat oven to 375u00b0. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
2
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
3
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
4
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 1 package (8-1/2 ounces) cornbread/muffin mix, 1/2 cup buttermilk, 2 tablespoons sour cream, 1/2 cup shredded sharp cheddar cheese, and more.

Yes, Shirred Egg Corn Muffins 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.

Shirred Egg Corn Muffins

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