Sweet Corn Breakfast Muffins Cup

Sweet Corn Breakfast Muffins Cup: soft, delicious egg muffins made using sweet corn kernels, cheese, bread and bacon. Ready in 20 minutes and stays in the fridge for up to a day. Perfect for breakfast/ light meal or picnics too.

Why Sweet Corn Breakfast Muffins?

Nothing says summer like sweet corn and these muffins are a MUST HAVE during the season! 

They are extremely delicious, soft, and literally melt in your mouth in every bite. The combination of sweet corn + bacon does wonders here.

Also, If your mornings are busy, crazy, and exhaustive, then these muffins are a life savior. 

They are not only easy to prep and make, but extremely filling and delicious. I even make an extra batch and keep them for the next day as they are perfect for a ‘heat and eat’ scenario too! 

While I’m still not sure whether to call them muffins/cups, I’m calling them both here.

Ingredients for Sweet Corn Breakfast Muffins:

Sweet Corns kernel (thawed/boiled fresh kernels)

Eggs – whisked 

Milk

Mozzarella Cheese

Green Onions

Cooked Bacon – thinly chopped

Bread Slices  – thinly chopped

Salt

Pepper powder

Oil

sweet corn breakfast cups recipe using kernels

How To Make Sweet Corn Cups:

This recipe is so easy that you are going to loooooove making them.

All you need to do is mix the main ingredients in a bowl and stir to combine well.

Then just lightly brush the muffin tray with oil.

Place the chopped bread slices on the bottom and pour the egg-corn mixture into the molds.

Bake for 20 minutes and you are done.

Extra Tips:

Sweet Corn: you can use any variety or even fresh sweet corn kernels, just boil them to tenderize. (Boil for 5 minutes, sieve, and keep).

Bread Slices: these can be any bread of your choice. Sourdough tastes absolutely amazing in this recipe.

Mozzarella Cheese: you can use any mild cheese of your choice.

Tried Our Recipe – AWESOME!!!

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Yield: 8 Muffins

Sweet Corn Breakfast Muffins Cup

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Sweet Corn Breakfast Muffins Cup: soft, delicious egg muffins made using sweet corn kernels, cheese, bread, and bacon. Ready in 20 minutes and stays in the fridge for up to a day. Perfect for breakfast/ light meal or picnics too.

Prep Time 7 minutes

Cook Time 20 minutes

Total Time 27 minutes

Ingredients

• 1 cup sweet corns kernel (thawed / boiled fresh kernels)
• 4 eggs - whisked
• 1/4 cup milk
• 1/2 cup mozzarella cheese
• 3 tbsp chopped green onions
• 4 tbsp cooked & chopped bacon
• 4 bread slices - thinly chopped
• 1 tsp Salt
• 1/4 tsp Pepper powder
• 4 tbsp oil

Instructions

Preheat oven: 325 f for 7 mins

1. In a bowl add sweet corn, eggs, milk, cheese, green onions, bacon, salt, pepper and 1 tsp oil. Mix evenly to combine everything 
2. Oil the muffin tray moulds evenly.
3. Add 1 tbsp chopped bread in 6 moulds in-tray.
4. Pour the sweetcorn mix to the top of the mould (leaving 1/2 inch space on top).
5. Fill each of the 6 muffin moulds.
6. Bake for 20 mins at 375 f
7. Once baked, remove from oven (at this point the muffins would be absolutely fluffy but after 5 mins they would flatten a little).
8. Take s knife and run it around each mould to release steam.
9. Using a fork, lift the muffins out and transfer them to the serving plate.
10. Enjoy hot or cold

Notes

Sweet Corn: you can use any variety or even fresh sweet corn kernels, just boil them to tenderize. (Boil for 5 minutes, sieve, and keep).

Bread Slices: these can be any bread of your choice. Sourdough tastes absolutely amazing in this recipe.

Mozzarella Cheese: you can use any mild cheese of your choice.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 493mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 8g