Sausage Egg and Cheese Cornbread

4 from 1 vote

A cornbread muffin with sausage and cheese in the batter, and a whole soft boiled egg in the middle

Prep Time20

Cook Time20

Total Time40

Servings: large muffins

Calories: 1203kcal

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.