Breakfast Corn Muffin

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Difficulty: Easy - for beginners


1/3 pound sausage
3 Eggs
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
3/4 cup shredded cheddar cheese, divided


Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain.
In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat.
In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full.
Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm. Yield: 1 dozen.
Originally published as Breakfast-in-a-Muffin in Taste of Home September/October 2013, p


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