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Breakfast holds a special place in our daily routine, often deemed the most important meal of the day. It sets the tone for the hours ahead, providing the necessary energy and nutrients to kickstart our mornings. While traditional options such as cereal or toast often come to mind, there is a world of flavorful possibilities waiting to be explored. Enter Mini Cornbread Breakfast Sandwiches—a delightful, versatile option that elevates your morning fare to a new level of satisfaction.

Mini Cornbread Breakfast Sandwiches

Start your day with the delightful Mini Cornbread Breakfast Sandwiches, a unique twist on your morning routine. With a sweet and crumbly cornbread base, you can create these bite-sized wonders filled with savory sausage, rich fried eggs, and melted cheddar cheese. Perfect for busy mornings or leisurely brunches, these sandwiches are not only easy to make but also customizable for any occasion. Explore the rich history of cornbread and enjoy a satisfying meal that brings comfort and flavor to your table.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup cooked and crumbled breakfast sausage (or bacon)

1 cup shredded cheddar cheese

4 large eggs (for frying)

Fresh herbs (such as chives or parsley) for garnish

Hot sauce (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a muffin tin by spraying it with non-stick cooking spray or lining it with paper liners.

    Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

      Incorporate Add-Ins: Gently fold in the crumbled sausage (or bacon) and shredded cheddar cheese into the cornbread batter until evenly distributed.

        Fill the Muffin Tins: Spoon the cornbread batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

          Fry the Eggs: While the cornbread muffins are cooling, heat a non-stick skillet over medium heat. Once hot, crack the eggs into the skillet, cooking them to your desired doneness (sunny side up or over easy). Season with salt and pepper.

            Assemble the Sandwiches: Once the cornbread muffins have cooled slightly, carefully slice them in half. Place a fried egg on the bottom half, add a sprinkle of fresh herbs, drizzle with hot sauce (if using), and cover with the top half of the cornbread muffin.

              Serve Warm: Optionally, you can serve these sandwiches warm or at room temperature. Enjoy them as a delicious breakfast on-the-go or a fun brunch item.

                Prep Time, Total Time, Servings:

                  15 minutes | 40 minutes | 12 sandwiches