Sausage Egg and Cheese Cornbread
This sausage egg and cheese cornbread is a whole breakfast on the go! Well, I don’t want to be misleading, because it is best to be eaten asap, I wouldn’t really take it with me and make a whole mess in the car. Either way though, it is crazy delicious! The egg is cooked just perfectly and the cheese and sausage mixed into the cornbread makes it taste indulgent!
The inspiration for this recipe
I love stuffing things into cornbread. It’s like a whole hobby of mine haha. I realized I hadn’t done an egg, and the ideas started so snowball. What if I do sausage and cheese in the cornbread along with the egg? Then I have a whole breakfast in there!
Soft boil the egg first
You need to boil this egg for exactly 5 minutes. It should be fragile and soft when you take it out of the shell. Be gentle! Also it is good to put it in an ice bath after boiling. You want the egg to be fully cool going into the batter so it doesn’t overcook.
Make the sausage and cheese cornbread batter
I used a cornbread muffin mix for this because I had some around and wasn’t feeling like doing much that day. If you want to make your own, this is a great recipe for a copycat of the cornbread muffin mix. After you make the cornbread mix, stir in the sausage along with any of the rendered sausage fat, and the cheese. I used 4 ounces of cheddar for this.
Build the sausage egg and cheese cornbread
Grab some 4 inch ramekins, line with parchment paper, and grease with butter. Put some cornbread mix in there, then the egg in the middle, and more cornbread on top. It’s a fine line between overfilling and making sure the egg is covered and coated.
Bake the cornbread
Bake at 450 for about 18 minutes until it is just set. You do not want to overcook! Let it cool a few minutes, but try and get it out of he ramekin quick.
Serving he sausage egg and cheese cornbread
I served mine with a honey butter glaze and some sweet pickled jalapenos. SO GOOD.
As you can see, the egg came out really nice! I initially wanted it softer but I don’t know if it is possible. If you let this cool longer, I am afraid the egg would get overcooked.
Twists on this recipe
You could try to make this in a regular sized muffin tin, or a slightly smaller ramekin. You could probably stretch the dough to make 3 that way too. I might try something like that in the future to keep the egg slightly softer in the center.
Remember to grab that copycat recipe too if you don’t want to buy the muffin mix.
Sausage Egg and Cheese Cornbread
Equipment
Ingredients
Muffins
- 3 large eggs
- 1/4 pound loose breakfast sausage
- 8.5 ounces corn muffin mix like jiffy
- 1/3 cup milk
- 4 ounces cheddar cheese grated
- butter softened
Toppings
- 2 tablespoon butter softened
- 2 tablespoons honey
- pickled jalapenos
Instructions
- Bring water to a boil and add two of the eggs. Boil on high, stirring a few times, for exactly 5 minutes. Remove from heat and put into an ice bath. It should sit in the ice bath for at least 30 minutes before using.
- Cook the sausage on high heat to brown. Break it up into small crumbles as it cooks. transfer to a bowl along with any rendered fat to cool.
- Prepare the ramekins with parchment paper on the bottom and butter brushed around all edges.
- preheat oven to 450
- Put the cornbread mix into a large bowl. Stir in the remaining egg and the milk. Stir in the sausage, with any rendered fat, and the cheese. Stir to combine.
- Add some of the cornbread mix to the ramekins, then add the egg to the center. Top with more cornbread mix. There will be a little leftover cornbread mixture.
- Bake the corn muffins for about 18 – 20 minutes until just set.
- While they bake, mix the honey and butter together.
- Allow to cool for 5 minutes, then get them out of the ramekins and serve!
- Top with honey butter and jalapenos.