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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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.
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
- In a bowl add sweet corn, eggs, milk, cheese, green onions, bacon, salt, pepper and 1 tsp oil. Mix evenly to combine everything
- Oil the muffin tray moulds evenly.
- Add 1 tbsp chopped bread in 6 moulds in-tray.
- Pour the sweetcorn mix to the top of the mould (leaving 1/2 inch space on top).
- Fill each of the 6 muffin moulds.
- Bake for 20 mins at 375 f
- Once baked, remove from oven (at this point the muffins would be absolutely fluffy but after 5 mins they would flatten a little).
- Take s knife and run it around each mould to release steam.
- Using a fork, lift the muffins out and transfer them to the serving plate.
- 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:
8Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 493mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 8g
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