Shirred Egg Corn Muffins

14 ingredients
4 steps

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
  • 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

Directions

  1. 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. 2
    Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
  3. 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. 4
    Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.

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