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Breakfast sandwiches have become a beloved staple in morning routines across the nation. They offer a convenient and satisfying way to start the day, combining various ingredients that cater to diverse tastes and dietary preferences. However, if you're looking for a unique and flavorful alternative to the traditional breakfast sandwich, Mini Cornbread Breakfast Sandwiches are here to elevate your morning meal. These delightful bites combine the comforting sweetness of cornbread with savory fillings, creating a balance of flavors and textures that will leave your taste buds dancing with joy.

Mini Cornbread Breakfast Sandwiches

Start your day with a twist by trying Mini Cornbread Breakfast Sandwiches, a delightful alternative to traditional breakfast options. These mini sandwiches feature a sweet and crumbly cornbread that perfectly complements savory fillings like breakfast sausage and cheddar cheese. With roots in American cuisine, these tasty bites celebrate cultural heritage while offering a satisfying and energizing morning meal. Discover the simple steps to create this versatile dish that can be customized to suit any taste. Perfect for a quick breakfast or a leisurely brunch, these sandwiches will impress everyone around the table.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup unsalted butter, melted

6 breakfast sausages, fully cooked

6 slices sharp cheddar cheese

3 large eggs, scrambled (seasoned with salt and pepper)

Fresh chives, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a mini muffin tin by greasing it lightly or lining it with muffin liners to prevent sticking.

    Prepare the Cornbread Batter: In a sizable mixing bowl, blend together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter until thoroughly combined. Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently. Be careful not to overmix; a few lumps in the batter are perfectly fine.

      Fill the Muffin Tin: Carefully spoon the cornbread mixture into each cup of the mini muffin tin, filling them approximately ¾ full. Place the tin in your preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, remove the muffins from the oven and let them cool slightly before transferring to a wire rack.

        Assemble the Sandwiches: After the cornbread muffins have cooled enough to handle, slice each muffin in half horizontally. On the bottom half of each muffin, place a slice of cheddar cheese followed by a cooked breakfast sausage and a generous spoonful of the seasoned scrambled eggs. Finally, cap each sandwich with the top half of the muffin.

          Melt the Cheese (optional): If you'd like a melty finish, feel free to place your assembled sandwiches under the broiler for 1 to 2 minutes, watching closely to prevent burning.

            Garnish and Serve: For an added touch of freshness, sprinkle some chopped chives on top of your sandwiches. Serve them warm and enjoy your delightful Mini Cornbread Breakfast Sandwiches!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 sandwiches