Shirred Egg Corn Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
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
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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1/2 cup buttermilk
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2 tablespoons sour cream
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1/2 cup shredded sharp cheddar cheese
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1/2 cup crumbled cooked bacon
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12 large eggs
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1/4 teaspoon salt
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1/8 teaspoon coarsely ground pepper
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TOPPING:
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4 teaspoons butter
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4 teaspoons all-purpose flour
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1 cup 2% milk
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1-1/4 cups shredded sharp cheddar cheese, divided
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1/8 teaspoon dried thyme
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1/4 teaspoon seasoned salt, divided
Directions
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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.
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2.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
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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.
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4.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts
1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
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