Shirred Egg Corn Muffins
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 cup buttermilk
- 2 tablespoons sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup crumbled cooked bacon
- 12 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- TOPPING:
- 4 teaspoons butter
- 4 teaspoons all-purpose flour
- 1 cup 2% milk
- 1-1/4 cups shredded sharp cheddar cheese, divided
- 1/8 teaspoon dried thyme
- 1/4 teaspoon seasoned salt, divided
