Eggs in Corn Muffins

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 jumbo muffins
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Nonstick cooking spray

Two 8.5-ounce boxes corn muffin mix

1 cup shredded sharp Cheddar

1/3 cup chopped chives

2 teaspoons freshy ground black pepper

1 teaspoon kosher salt

6 large eggs, plus 2 more for the corn muffin mix (see Cook's Note)

2/3 cup milk (see Cook's Note)


Special equipment:
a 6-cup jumbo muffin pan
  1. Preheat the oven to 350 degrees F.
  2. Spray a 6-cup jumbo muffin pan with the cooking spray. You need the jumbo size or the recipe won't work--the egg is too big.
  3. Combine the corn muffin mix with the cheese, chives and pepper in a medium bowl. Toss to coat. Prepare the cornbread muffin mix according to the package directions. I mixed in 2 eggs and 2/3 cup milk.
  4. Divide two-thirds of the batter among the prepared muffin cups and press the sides toward the top to make a well in the center of each. Crack 1 egg into each well. Gently lay the remaining dough on top of the eggs. Don't worry about making it perfect; it will cook right up!
  5. Bake until the muffin tops are golden and the bottoms feel set, 21 to 25 minutes. Remove from the oven and let cool slightly.
  6. Turn the muffins out and serve hot or at room temperature. Refrigerate any leftovers.

Cook’s Note

Read the directions on your package of corn muffin mix to determine how many eggs and how much milk total you will need for the 2 boxes.

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