Description
Warm, cheesy cornbread muffins with a spicy kick from jalapeños and savory breakfast sausage.
Ingredients
Scale
- 2 large eggs
- 2 boxes Jiffy corn muffin mix
- 2 cups cooked sausage breakfast links, sliced or crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 jalapeño pepper, diced, plus slices for the top (optional)
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, add the eggs and beat slightly.
- Add the remaining ingredients except for melted butter, and stir until just combined.
- Pour batter into a greased muffin tin.
- Top with sliced jalapeño peppers, if desired.
- Bake for 15 to 18 minutes or until tops are golden brown and a toothpick comes out clean.
- Remove from oven and brush tops with melted butter.
- Allow to cool on a platter or cooling rack until ready to serve.
Notes
For an extra cheesy experience, fold in more cheese. Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg