Ingredients

• 1 package Golden Cornbread Mix (425 g)
• 1 cup Water (240 g)
• 2 Eggs
• ½ cup Unsalted Butter, melted (113 g)

• ½ lb Breakfast Sausage, cooked and crumbled (225 g)
• 2 Eggs, scrambled, cooked and cooled
• ¾ cup shredded Cheddar Cheese (85 g)
• 2 Tbsp fresh Herbs, chopped (6 g)

• Additional shredded Cheddar Cheese

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.

2. Cook the sausage in a skillet over medium-high heat until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat and set aside to cool slightly.

3. In a large bowl, whisk together water, eggs and melted butter. Add the cornbread mix and stir just until combined. Fold in the cooked sausage, scrambled eggs, cheddar cheese and herbs until evenly distributed throughout the batter.

4. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with additional cheddar cheese, if desired.

5. Bake for 30–35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

1. Store muffins in an airtight container in the refrigerator for up to 4 days.

2. Reheat in the microwave for 20–30 seconds before serving, or enjoy cold for an easy grab-and-go breakfast.