Corn Breakfast Muffins


Corn Breakfast Muffins
Introduction: I love salty breakfasts. I am not a big fan of sweet, sugary breakfasts, it's just my nature. Breakfast muffins can be made using meat left overs like salami, sausage, ham and veggies like bell peppers, corn, pickles, olives and all kind of cheeses. Spice it up to your liking and you have an unforgettable breakfast for your loved once. Here is one of my many breakfast muffins:
Prepared and Photographed by:
Serves: 3
Prep time: 
Cook time: 
Total time: 
  • 4 eggs
  • 8 tbsps of unbleached flour, sifted
  • ½ tbsp of baking soda
  • ½ cup of finely cubed Kielbasa sausage (alternates: salami, ham, etc)
  • 1 red bell pepper, finely cubed
  • ½ can of canned corn, drained
  • 2 tbsps of cream cheese
  • salt and pepper to taste
  1. Separate the yolks from the whites
  2. Put the egg whites in the mixer bowl, beat the whites until stiff peaks formed
  3. Add the yolks, mix well
  4. Add flour, one tablespoon at the time, mix well
  5. Add the baking soda, mix well
  6. Add the cream cheese, mix well
  7. Remove from the mixer. Add all of the other ingredients: sausage, corn, red pepper, salt and pepper, mix well
  8. Preheat the oven at 375 F. Place the muffin liners in the baking pan, spray with cooking oil and sprinkle with flour. Remove the excess of flour by shaking each liner
  9. Equally distribute the muffin mix in each muffin slot, put in the oven, bake for 25 mins at 375 F
  10. Check the doneness using a toothpick. Remove from the oven, serve with cold milk or orange juice. Enjoy!


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