Shirred Egg Corn Muffins Recipe
Shirred Egg Corn Muffins Recipe photo by Taste of Home
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Shirred Egg Corn Muffins Recipe

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For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1 package (8-1/2 ounces) corn bread/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

Nutritional Facts

1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.


  1. Preheat oven to 375°. 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 18-22 minutes or until egg whites are completely set and yolks are still soft. 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 1-2 minutes or until thickened. 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. Yield: 1 dozen.
Originally published as Shirred Egg Corn Muffins in Taste of Home Christmas Annual Annual 2015, p27

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