Baked Eggs in Corn Muffins with Sausage Cream Gravy Dipping Sauce

• 6 corn muffins, homemade or bakery muffins
• 6 eggs
• 1/2 cup shredded mixed cheeses or any cheese you like, I used four cheese italian blend
• 3 strips of bacon, cut in half
• 1 FOR SAUSAGE CREAM GRAVY
• 12 oz pork breakfast sausage, casings removed and crumbled
• 2 cup cream, any type you have but cream not milk
• 1/2 tsp black pepper and salt to taste
• 1 tsp hot sauce, such as franks brand
• 1 FOR GARNISH
• 1 tbsp chopped chives
• 1/4 tsp cracked black pepper

1. Preheat oven to 375.
2. Spray a baking sheet with non stick spray
3. FOR EGG FILLED MIFFINS
4. Carefully, with a small sharp knife hollow out a space for the egg in each muffin.
5. Fill each muffin one at a time, by breaking egg into small dish, with a slotted spoon very carefully transfer egg yolk to corn muffin hole, add as much egg white as will fit.
6. The reason for this is homemade corn muffins can be to small to hold the entire egg.
7. Most bakery muffins will hold the entire egg fine.Bake on prepared pan 8 to 15 minutes depending on how well done you like your eggs Keep in mind the egg will continue cooking from the heat of the muffin.
8. MAKE SAUSAGE CREAM GRAVY
9. In a skillet brown sausage, drain excess grease, add cream and simmer until thickened, adding pepper and hot sauce, salt if needed
10. Serve muffins hot with gravy to dip in, garnish with green onions, amd sprinkle with cracked black pepper.

corn muffins, eggs, mixed cheeses, bacon, pork breakfast sausage, cream, black pepper, hot sauce, chives, black pepper

Taken from cookpad.com/us/recipes/356719-baked-eggs-in-corn-muffins-with-sausage-cream-gravy-dipping-sauce (may not work)