Name: Shirred Egg Corn Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shirred Egg Corn Muffins

1. 1 package (8-1/2 ounces) cornbread/muffin mix -

2. 1/2 cup buttermilk -

3. 2 tablespoons sour cream -

4. 1/2 cup shredded sharp cheddar cheese -

5. 1/2 cup crumbled cooked bacon -

6. 12 large eggs -

7. 1/4 teaspoon salt -

8. 1/8 teaspoon coarsely ground pepper -

9. Topping: -

10. 4 teaspoons butter -

11. 4 teaspoons all-purpose flour -

12. 1 cup 2% milk -

13. 1-1/4 cups shredded sharp cheddar cheese, divided -

14. 1/8 teaspoon dried thyme -

15. 1/4 teaspoon seasoned salt, divided -

How to cook deliciously - Shirred Egg Corn Muffins

1. Stage

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. Stage

Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.

3. Stage

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. Stage

Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.