Ingredients for Breakfast In A Corn Muffin
- Breakfast Sausage
- 4 large eggs
- 1 tablespoon butter
- Jiffy Corn Muffin Mix
- Egg
- 1/3 cup milk
- Shredded Cheddar Cheese
- Salt and pepper to taste
- Pepper
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How to Make Breakfast In A Corn Muffin
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
- In a medium bowl, whisk eggs together. Season with salt and pepper.
- Melt butter in a small skillet over medium heat. Add the whisked eggs and cook, stirring frequently, until eggs are set but still slightly moist. Break up the eggs into small pieces.
- In a large bowl, prepare the corn muffin batter according to the package directions, using the 1/3 cup of milk and the additional egg called for in the box directions.
- Gently fold in the cooked crumbled sausage, scrambled eggs, and shredded cheese.
- Fill each muffin cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before removing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
24g
Carbs
4g
