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Shirred Egg Corn Muffins

1 review
Total Time
Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Lisa Speer

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 22, 2022

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

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Test Kitchen Approved

Shirred Egg Corn Muffins

1 review
Prep Time 15 min
Cook Time 20 min
Yield 1 dozen

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
  • TOPPING:
  • 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
Text Ingredients

Directions

  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 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.

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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