Bell peppers, fresh corn kernels, Cheddar cheese, and pork sausage make delicious breakfast muffins. These would be great with a runny boiled (or steamed) egg tucked inside!

Recipe Summary

prep:
15 mins
cook:
34 mins
total:
49 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.

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  • Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.

  • Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.

  • In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.

  • Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.

  • Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Cook's Note:

If you know your sausages are a bit on the salty side, you may not need salt. If not, add a pinch.

In the video, I used spicy Italian sausage, but I think a sweeter, milder sausage (like a breakfast sausage) would work better in this recipe.

Nutrition Facts

223 calories; protein 10.2g; carbohydrates 21.7g; fat 12.9g; cholesterol 66.9mg; sodium 325.9mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2016
Really delicious! These are going to become standards to have in the fridge for the kids to grab on the way to college every morning -- they are VERY satisfying. We didn't have buttermilk on hand, so we used skim milk with a little added vinegar. Also used a cup of whole wheat flour instead of the white flour (with a teaspoon of baking soda instead of a half to make up for it) and used turkey sausage instead of pork. Quite yummiful! Next time we'd like to use little cubes of cheese (and more of it!) instead of shredded cheese, as we felt the shredded cheese taste gets lost in all the marvelous ingredients. Unfortunately, the pinch of cayenne wasn't noticeable....being from New Mexico, we plan to add chopped green chile next time. Also thinking about scrambling about 8 or 10 eggs with a little salt, then filling each muffin tin half way with recipe mix, adding a tablespoon of scrambled egg in a small depression, then fill each tin with recipe mix the rest of the way. We think the egg will get done, but not sure. There will likely be closer to 15 or 16 muffins then, as our first batch of 12 were all quite big, though maybe that's because we didnt measure out the green onions, cheese, and corn -- just used a good amount. Another splendid recipe, Chef John -- keep up the good work! Read More
(14)

Most helpful critical review

Rating: 3 stars
09/22/2016
I made these for a camping trip, as they seemed like the perfect quick, hand-held, all-in-one breakfast. They lacked in flavor and moisture. I shortened the recommended cooking time by 15 min, and yet they were still dry. The recommendation to add a soft-boiled egg seemed brilliant, but did not seem to work with regular-size muffins. The egg filled the entire muffin cup and there was just a tiny bit of muffin mixture around the outside of the egg, which promptly fell off as soon as it came out of the pan. Made 18 muffin. My kids refused to eat them, and my husband said he would eat them on camping trips, but would not go for them at home. I might play around with the recipe and see if it can be improved with more moisture and seasoning. Read More
(5)
21 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/23/2016
Really delicious! These are going to become standards to have in the fridge for the kids to grab on the way to college every morning -- they are VERY satisfying. We didn't have buttermilk on hand, so we used skim milk with a little added vinegar. Also used a cup of whole wheat flour instead of the white flour (with a teaspoon of baking soda instead of a half to make up for it) and used turkey sausage instead of pork. Quite yummiful! Next time we'd like to use little cubes of cheese (and more of it!) instead of shredded cheese, as we felt the shredded cheese taste gets lost in all the marvelous ingredients. Unfortunately, the pinch of cayenne wasn't noticeable....being from New Mexico, we plan to add chopped green chile next time. Also thinking about scrambling about 8 or 10 eggs with a little salt, then filling each muffin tin half way with recipe mix, adding a tablespoon of scrambled egg in a small depression, then fill each tin with recipe mix the rest of the way. We think the egg will get done, but not sure. There will likely be closer to 15 or 16 muffins then, as our first batch of 12 were all quite big, though maybe that's because we didnt measure out the green onions, cheese, and corn -- just used a good amount. Another splendid recipe, Chef John -- keep up the good work! Read More
(14)
Rating: 3 stars
09/22/2016
I made these for a camping trip, as they seemed like the perfect quick, hand-held, all-in-one breakfast. They lacked in flavor and moisture. I shortened the recommended cooking time by 15 min, and yet they were still dry. The recommendation to add a soft-boiled egg seemed brilliant, but did not seem to work with regular-size muffins. The egg filled the entire muffin cup and there was just a tiny bit of muffin mixture around the outside of the egg, which promptly fell off as soon as it came out of the pan. Made 18 muffin. My kids refused to eat them, and my husband said he would eat them on camping trips, but would not go for them at home. I might play around with the recipe and see if it can be improved with more moisture and seasoning. Read More
(5)
Rating: 5 stars
08/25/2016
This is a great breakfast-to-go for my teen-age boys who seem to be always on the run. A dozen of these muffins is not enough in my house! I followed the recipe exactly. My only problem was that the paper liners were difficult to remove from the muffins (whether warm or cool). I will be making them again and will try greasing the pan instead of using paper liners. Read More
(5)
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Rating: 4 stars
08/29/2016
These muffins were pretty delicious... but looking at the ingredients, something would be pretty wrong if they weren't. I'm guessing they'll freeze well, so we'll try them out in lunch boxes, too. Main problem is that about a fifth of each muffin sticks to the paper liner. Next time I'll prep the muffin tins with butter and flour and hope for a better result. More than a pinch of cayenne will also be good: I couldn't really taste it here. I used good local sausage. Also used duck eggs b/c that's what I had: don't know if they made the muffins stick more than usual. Read More
(2)
Rating: 4 stars
09/05/2016
I followed the recipe, using a mild Italian Sausage. I baked these for about 22 minutes in a high end teflon muffin pan. After baking, the muffins were stuck to the liner paper. I had enough leftover dough to make 3 more muffins, so I baked them with no liner of any sort and they came out great! These are delicious! I would service my eggs on the side... Thank You Chef John! Read More
(2)
Rating: 5 stars
07/16/2017
I made these today and like all recipes I have tried from Chef John they were delicious! I used a mixture of red bell pepper and poblano peppers. I also used Tennessee Pride Hot breakfast sausage. I should have used the pinch of salt but when slathered with salted butter you don't miss it. Very moist and dense. These will be great to send with hubby for breakfast. Read More
(1)
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Rating: 5 stars
08/08/2017
So yummy! I didn't have cornmeal or enough sausage so instead I used a 50:50 sausage bacon combo and used grits en lieu of cornmeal. It turned out wonderful and my family loved having something yummy to grab while heading out the door. Read More
(1)
Rating: 5 stars
08/29/2016
Made gluten-free and it was great! Read More
(1)
Rating: 5 stars
09/19/2016
I just want to add a comment I have not made these yet but I plan on it very soon the one thing everyone seems to complain about is that they stick to the muffin papers. So when I make them I will spray the muffins papers that has helped me in the past with this problem. Hope this helps. I am giving this a good rating because everyone else said they were good and I couldn't give this tip without a rating.:) Read More
(1)
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