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Mini Cornbread Breakfast Sandwiches are a delightful way to start your day, combining the comforting flavors of cornbread with the heartiness of a breakfast sandwich. These bite-sized treats are not only delicious but also easy to prepare, making them perfect for brunch gatherings or a cozy family breakfast. The combination of a warm, slightly sweet cornbread base filled with savory breakfast ingredients creates a satisfying and portable meal that everyone will love. In this article, we will delve into the history and cultural significance of cornbread, explore its nutritional benefits, and provide a step-by-step guide to creating these scrumptious sandwiches at home.

Mini Cornbread Breakfast Sandwiches

Start your morning right with Mini Cornbread Breakfast Sandwiches! These delicious, bite-sized treats blend the sweetness of cornbread with hearty breakfast fillings for a satisfying meal. Perfect for brunch or cozy family breakfasts, they're easy to make and customizable to fit your taste. Discover the rich history of cornbread and its nutritional benefits while following our step-by-step guide to create these delightful sandwiches at home. Enjoy a flavorful start to your day!
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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 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, 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 or lining it with mini muffin papers to prevent sticking.

    Prepare the Cornbread Batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined. In a separate bowl, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and uniform. Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing, as this can make the cornbread tough.

      Bake the Cornbread: Carefully fill each mini muffin cup two-thirds full with the cornbread batter. Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean. Once baked, allow them to cool slightly before gently removing them from the pan.

        Prepare the Egg Filling: In a large bowl, whisk together the eggs and heavy cream, seasoning with salt and pepper. Pour the egg mixture into a non-stick skillet over medium heat. Stir gently as the eggs cook. When they are almost fully set but still slightly creamy, sprinkle in the shredded cheddar cheese. Continue to cook until the cheese melts and the eggs are cooked through but not dry.

          Assemble the Sandwiches: Take each mini cornbread muffin and slice it in half horizontally. On the bottom half, add a generous spoonful of the cheesy scrambled eggs. If using, place half a slice of bacon and a couple of avocado slices on top. Drizzle gently with Sriracha or hot sauce for a spicy kick, if desired. Place the top half of the cornbread muffin over the filling to create a delightful sandwich.

            Garnish and Serve: For an added touch of color and flavor, sprinkle chopped fresh chives over the assembled sandwiches. Serve warm, ideal for a charming breakfast or brunch treat!

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