Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Breakfast in a Corn Muffin Recipe
    Lost? Site Map

    Breakfast in a Corn Muffin

    Breakfast in a Corn Muffin. Photo by Chef #1803496779

    1/2 Photos of Breakfast in a Corn Muffin

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Recipe Reader's Note:

    This has scrambled eggs and sausage mixed right into corn muffins. It's from Taste of Home magazine, altered a bit to suit our tastes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners.
    2. 2
      In a bowl, whisk eggs well and season with salt and pepper.
    3. 3
      In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins.
    4. 4
      In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk.
    5. 5
      Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter.
    6. 6
      Fill muffin cups 2/3 full.
    7. 7
      Bake 15 minutes, or until a toothpick inserted in center comes out clean.
    8. 8
      Let cool in pan 5 minutes before removing.

    Ratings & Reviews:

    • on January 15, 2014


      Very easy to prepare and everyone loved them! I made these for the freezer for those quick grab breakfast mornings. I just pop them in the microwave and wala! My 2 yo grand wanted syrup with Thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Breakfast in a Corn Muffin

    Serving Size: 1 (892 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 216.3
    Calories from Fat 117
    Total Fat 13.1 g
    Saturated Fat 4.9 g
    Cholesterol 103.8 mg
    Sodium 390.9 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 1.3 g
    Sugars 4.1 g
    Protein 9.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes