Jalapeño Corn Egg Muffin

An exciting take on a classic side dish, this corn muffin features spicy jalapeños and hearty hard cooked egg bites.

  1. Preheat oven to 375° F.
  2. In large bowl, combine liquid eggs, muffin mix, milk, corn, cheese and jalapeños. Mix with wooden spoon for 20 strokes.
  3. Slice hard cooked egg into 6 slices. Set aside.
  4. Portion about 2 Tbs. of mixture into 4.5” greased muffin cup. Top batter with one slice of hard cooked egg.
  5. Add another 2 Tbs. of mixture on top of sliced egg.
  6. Repeat with remaining batter, for 6 muffins.
  7. Bake 16–20 minutes, or until top is golden brown and center is set.
  8. Remove from oven and serve hot.

  • Serve with chili or soup

  • Daypart suggestion: appetizer through late night snack

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