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Mini Cornbread Egg Sliders are a delightful twist on traditional breakfast fare, combining the comforting flavors of cornbread with the heartiness of egg filling. These bite-sized treats are perfect for any time of day, whether you're looking to kickstart your morning or enjoy a satisfying snack. Their versatility makes them an appealing option for families, brunch gatherings, or meal prep. With an easy-to-follow recipe that utilizes fresh ingredients, you'll find that these sliders not only taste amazing but are also simple to prepare.

Mini Cornbread Egg Sliders

Mini Cornbread Egg Sliders are a tasty and versatile option for breakfast or snacks, blending the comforting flavors of cornbread with hearty egg filling. Perfect for any occasion, these bite-sized treats can be customized with various toppings and fillings to suit your taste. With an easy recipe that uses fresh ingredients, you'll enjoy a delightful cooking experience while creating delicious sliders that everyone will love. Enjoy them at brunch, gatherings, or meal prep!
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Ingredients
  

For the Cornbread Sliders:

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup melted butter

1 cup corn kernels (fresh, canned, or frozen, thawed if frozen)

For the Egg Filling:

6 large eggs

¼ cup milk

Salt and black pepper, to taste

1 cup shredded cheese (cheddar, pepper jack, or your favorite)

¼ cup chopped green onions (optional)

Cooking spray or butter, for greasing the pan

Optional Toppings:

Hot sauce

Sliced avocado

Microgreens

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray or butter and set aside.

      Make the Cornbread Batter:

        In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ones and add corn kernels. Stir until just combined, being careful not to overmix.

          Fill the Muffin Tin:

            Spoon the cornbread batter into the greased mini muffin tin, filling each cup about halfway full. Bake for about 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes before removing from the tin.

              Prepare the Egg Filling:

                While the cornbread is baking, beat the 6 eggs and ¼ cup milk in a bowl. Season with salt and black pepper. Heat a non-stick skillet over medium heat, add a little butter or oil, and scramble the egg mixture until just set. Remove from the heat, and stir in the shredded cheese and green onions, if using.

                  Assemble the Sliders:

                    Cut the baked cornbread sliders in half horizontally. On the bottom half, add a generous scoop of the cheesy scrambled egg filling. Top with the other half of the cornbread slider to form a mini sandwich. Press down gently to secure.

                      Serve:

                        Serve warm with optional toppings such as hot sauce, sliced avocado, or microgreens for added flavor and freshness.

                          Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 24 sliders