Paid Content For
Tums
There's a sausage, egg, and cheese breakfast sandwich inside each of these muffins
Paid Content For
Tums
Drew Swantak
Muffin bottoms just got cool.
To help you avoid the confounding breakfast choice between a delicious sausage, egg, and cheese breakfast sandwich or an also-delicious muffin, we created the Breakfast Sandwich Muffin, an early morning behemoth that bakes sausage, egg, and cheese right into a sweet, buttery cornbread muffin.
Douse each bite with hot sauce or maple syrup, or, hell, both. Then go to sleep and do it all over again.
Sausage, Egg, and Cheese Stuffed Muffins Recipe
Sausage, Egg, and Cheese Stuffed Muffins Recipe
Total Time: 1 hour
Yield: 6 jumbo muffins
INGREDIENTS:
- Cooking spray
- 6 eggs
- 6 pre-cooked pork breakfast sausage patties
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 beaten egg
- 1/4 cup canola oil
- 1 cup milk
- 6 slices American cheese, quartered into 4 squares
DIRECTIONS:
- Preheat oven to 300°F. Spray 6 molds of a standard size muffin tin with cooking spray and crack one egg in each mold. Fill the empty molds halfway with water. Bake for 20 minutes.
- Brown sausage patties according to package instructions.
- Remove eggs from oven and increase temperature to 400°F. Grease a jumbo muffin tin.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil, and milk; stir gently to combine. Divide half the batter evenly among muffins molds.
- In each muffin mold, place 2 quarter-slices of cheese over the batter, top with sausage, 1 more quarter-slice of cheese, baked egg, and 1 more quarter-slice of cheese. Fill to the top with remaining batter. Bake until muffins are puffed and begin to brown, about 20 minutes.
