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Mini Cornbread Egg Sliders are the perfect culinary creation for anyone looking to elevate their morning routine. This versatile dish can seamlessly fit into breakfast, brunch, or even as a delightful snack throughout the day. Imagine soft, fluffy cornbread paired with a savory egg filling, all neatly packaged in a bite-sized format that’s easy to eat on the go. The combination of cornbread and eggs not only brings together two beloved breakfast staples but also offers a fun and satisfying way to enjoy wholesome ingredients.

Mini Cornbread Egg Sliders

Mini Cornbread Egg Sliders are a scrumptious way to brighten up your breakfast or snack time. Soft cornbread is paired with a savory egg filling, creating a delightful bite-sized treat that's perfect for any occasion. With endless customization options, you can add cheese, fresh herbs, or avocado to match your taste. Easy to prepare and packed with protein and fiber, these sliders invite creativity in the kitchen while delivering comforting flavors you’ll love!
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Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup corn kernels (fresh or frozen)

For the Egg Filling:

6 large eggs

1/4 cup milk

Salt and freshly cracked black pepper, to taste

1/2 cup shredded sharp cheddar cheese

1/2 ripe avocado, sliced (optional)

Fresh chives or parsley, finely chopped, for garnish

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 paper liners to prevent sticking.

      Make the Cornbread Batter:

        In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Take care not to overmix! Gently fold in the corn kernels until evenly distributed.

          Bake the Cornbread:

            Spoon the cornbread batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow for rising. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack to cool further.

              Prepare the Egg Filling:

                While the cornbread muffins are baking, in a large bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are just set, taking care not to overcook. Remove from heat, and then fold in the shredded cheddar cheese until melted.

                  Assemble the Sliders:

                    Once the cornbread muffins have cooled slightly, carefully slice each one in half horizontally to form the top and bottom of the sliders. Spoon a generous amount of the scrambled egg filling onto the bottom half of each cornbread muffin. For an extra creamy touch, add sliced avocado on top. Sprinkle with finely chopped chives or parsley for a fresh burst of flavor.

                      Top and Serve:

                        Place the top half of the cornbread muffin over the egg filling to complete each slider. Serve these delightful mini cornbread egg sliders warm, perfect for breakfast or brunch gatherings, and enjoy every bite!

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 sliders

                            - Presentation Tips: For an attractive display, arrange the sliders on a platter or wooden board, garnished with additional fresh herbs and colorful cherry tomatoes for a pop of color.