Southwestern Cornbread & Egg Muffin

Corn muffins and salsa bring a new twist to a basic egg sandwich.
Cook Time 20 minutes
Servings 60


  • 1 bag Pioneer® Whole Grain Corn Bread Mix (212643)
  • cups Frozen whole eggs, thawed
  • ¾ cup Reduced fat milk
  • ½ lb. Shredded reduced fat cheddar cheese
  • cups Low sodium salsa


  • Prepare muffins according to package directions using a #16 scoop (2 ounces by weight); set aside to cool after baking.
  • Preheat oven to 350°F. Spray two, 2-inch-deep, full hotel pans with non-stick cooking spray.
  • Whisk eggs and milk together. Stir in cheese shreds. Divide mixture evenly between pans. Bake 20 to 30 minutes or until eggs are set. Cut each pan into 30 pieces–cutting 6 pieces from the long side of the pan and 5 pieces from the short side.
  • Split muffins in half horizontally. Place 1 piece of egg onto the bottom of each biscuit. Top with 1½ teaspoon salsa and a muffin top. Serve immediately or keep warm until service.
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