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Sliders have taken the culinary world by storm, becoming a beloved meal option that transcends traditional dining settings. Their bite-sized nature makes them perfect for a variety of occasions, from casual family dinners to sophisticated brunch gatherings. Among the myriad of slider recipes available, Mini Cornbread Egg Sliders stand out as a delightful twist on conventional breakfast items. This unique recipe combines the comforting flavors of cornbread with the hearty goodness of eggs, offering a dish that is both satisfying and easy to prepare.

Mini Cornbread Egg Sliders

Looking for a fun twist on breakfast? Try these Mini Cornbread Egg Sliders! Perfect for brunch or busy mornings, these delightful sliders combine fluffy cornbread with creamy scrambled eggs. Each bite offers a comforting taste that's great for kids and adults alike. With easy-to-follow steps, this recipe embraces Southern flavors and is a fantastic way to elevate your breakfast game. Embrace the joy of homemade meals that will impress your family and friends!
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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 (or substitute with regular milk plus a splash of vinegar)

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 pepper to taste

1/2 cup shredded cheddar cheese

1/2 ripe avocado, sliced (optional)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven:

    - Preheat your oven to 400°F (200°C). Grease a mini muffin tin with non-stick spray or line it with paper liners for easy removal.

      Make the Cornbread Batter:

        - In a medium mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well blended. Carefully pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix. Finally, fold in the corn kernels for added texture.

          Bake the Cornbread:

            - Using a spoon or small ice cream scoop, fill each muffin cup of the prepared tin about two-thirds full with cornbread batter. Place in the oven and bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the mini cornbread muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

              Prepare the Egg Filling:

                - While the cornbread is baking, crack the eggs into a mixing bowl and whisk them together with the milk, salt, and pepper until fully incorporated. Heat a non-stick skillet over medium heat until hot, then pour in the egg mixture. Stir gently with a spatula to scramble the eggs until they are softly set but still creamy. Remove the skillet from heat and stir in the shredded cheddar cheese until melted and mixed through.

                  Assemble the Sliders:

                    - Once the cornbread muffins have cooled slightly, carefully slice each muffin in half horizontally to form the top and bottom of the sliders. Generously spoon the scrambled egg filling onto the bottom half of each muffin. For an extra layer of flavor, add a slice of avocado on top of the egg filling and finish with a sprinkle of finely chopped chives or parsley.

                      Top and Serve:

                        - Cap each slider with the top half of the cornbread muffin. Serve warm and enjoy these scrumptious mini cornbread egg sliders for breakfast or brunch with friends and family!

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

                            Presentation Tips: Arrange the sliders on a large platter and garnish with additional chives or parsley for a pop of color. Serve with hot sauce or your favorite condiment on the side for an extra kick!