Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1/2 cup buttermilk2 tablespoons sour cream1/2 cup shredded sharp cheddar cheese1/2 cup crumbled cooked bacon12 large eggs1/4 teaspoon salt1/8 teaspoon coarsely ground pepperTOPPING:4 teaspoons butter4 teaspoons all-purpose flour1 cup 2% milk1-1/4 cups shredded sharp cheddar cheese, divided1/8 teaspoon dried thyme1/4 teaspoon seasoned salt, divided
Preparation
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
