Go Back
Breakfast sandwiches have become a beloved staple for many, offering a perfect blend of convenience and flavor that caters to busy mornings and leisurely brunches alike. The beauty of a breakfast sandwich lies in its versatility; you can fill it with a variety of ingredients, allowing for endless customization to suit your taste and dietary needs. Among the myriad of breakfast sandwich options, the Mini Cornbread Breakfast Sandwiches stand out as a delightful twist on traditional recipes. This innovative take features tender cornbread, cheesy scrambled eggs, and a selection of optional toppings, creating a harmonious balance of flavors and textures that are sure to please everyone at the table.

Mini Cornbread Breakfast Sandwiches

Start your day with Mini Cornbread Breakfast Sandwiches, a delicious twist on the classic breakfast sandwich! These bite-sized treats feature fluffy cornbread and cheesy scrambled eggs, perfect for any morning routine or brunch gathering. Customize your sandwiches with a variety of toppings like avocado, bacon, or hot sauce for an added kick. With their satisfying flavors and easy preparation, these sandwiches are sure to be a hit at your breakfast table!
Print Recipe Pin Recipe

Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup 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 pepper to taste

1 cup shredded cheddar cheese

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

1 avocado, sliced (optional)

Sriracha or hot sauce for drizzling (optional)

Fresh chives, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line it with mini muffin papers.

    Make the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well combined. In another bowl, mix the milk, vegetable oil, and eggs until smooth. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

      Bake the Cornbread: Fill each mini muffin cup about two-thirds full with the cornbread batter. Bake in the preheated oven for about 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow to cool slightly before removing from the pan.

        Prepare the Egg Filling: In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Pour the egg mixture into a non-stick skillet over medium heat. Gently stir as the eggs cook. When they are almost set but still slightly creamy, add the shredded cheddar cheese. Cook until the cheese is melted and the eggs are fully cooked.

          Assemble the Sandwiches: Slice each mini cornbread muffin in half. On the bottom half, add a spoonful of the cheesy scrambled eggs. Top with half a slice of bacon (if using) and a couple of slices of avocado (if using). Drizzle with Sriracha or hot sauce, if desired. Place the top half of the cornbread over the filling to create the sandwich.

            Garnish and Serve: Optionally sprinkle some fresh chives over the sandwiches for a burst of color and flavor. Serve warm as a delightful breakfast or brunch option!

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