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Mini Cornbread Breakfast Sandwiches are an innovative and scrumptious way to kickstart your morning. Combining the hearty sweetness of cornbread with the creamy richness of cheesy scrambled eggs, these sandwiches offer a delightful blend of flavors and textures that are sure to satisfy any breakfast craving. Whether you’re hosting a family gathering or enjoying a leisurely weekend brunch, these bite-sized sandwiches can elevate your morning routine and impress your guests.

Mini Cornbread Breakfast Sandwiches

Start your day off right with Mini Cornbread Breakfast Sandwiches! These delightful bite-sized treats combine the sweetness of cornbread with creamy, cheesy scrambled eggs for an unforgettable breakfast experience. Customize them with your choice of fillings like bacon, avocado, or hot sauce to cater to every taste. Perfect for brunch gatherings or a casual family breakfast, these sandwiches are easy to prepare and sure to impress. Discover the recipe and elevate your morning routine!
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Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

2 large eggs

For the Sandwich Filling:

6 large eggs

1/2 cup heavy cream

Salt and freshly ground black pepper, to taste

1 cup shredded sharp cheddar cheese

6 slices of cooked bacon, cut in half (optional)

1 ripe avocado, sliced (optional)

Sriracha or your favorite hot sauce for drizzling (optional)

Fresh chives, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a mini muffin tin by greasing it lightly or lining it with mini muffin liners.

    Make the Cornbread Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to thoroughly mix dry ingredients together. In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined and smooth. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to ensure a light texture.

      Bake the Cornbread: Carefully fill each mini muffin cup about two-thirds full with the cornbread batter. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tops turn a golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cornbread muffins to cool for a few minutes before transferring them to a wire rack.

        Prepare the Egg Filling: In a large bowl, whisk together the eggs and heavy cream until well combined. Season with salt and freshly ground black pepper. Heat a non-stick skillet over medium heat and pour in the egg mixture. Gently stir the eggs as they cook, ensuring even heat distribution. When the eggs are nearly set but still slightly creamy, fold in the shredded cheddar cheese. Continue cooking until the cheese is melted and the eggs are fully cooked through.

          Assemble the Sandwiches: Carefully slice each mini cornbread muffin in half horizontally. On the bottom half of each muffin, place a generous spoonful of the cheesy scrambled eggs. If using bacon, add half a slice on top. For a fresh twist, add a few slices of avocado. Drizzle with Sriracha or hot sauce to taste, if desired. Cap each sandwich with the top half of the cornbread muffin.

            Garnish and Serve: For an extra pop of color and flavor, sprinkle freshly chopped chives over the assembled sandwiches. Serve these delightful mini cornbread breakfast sandwiches warm for a perfect breakfast or brunch treat!

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 sandwiches