Baked Eggs in Corn Muffins with Sausage Cream Gravy Dipping Sauce

Preheat oven to 375. Spray a baking sheet with non stick spray

FOR EGG FILLED MIFFINS

Carefully, with a small sharp knife hollow out a space for the egg in each muffin.

Fill each muffin one at a time, by breaking egg into small dish, with a slotted spoon very carefully transfer egg yolk to corn muffin hole, add as much egg white as will fit. The reason for this is homemade corn muffins can be to small to hold the entire egg. Most bakery muffins will hold the entire egg fine.Bake on prepared pan 8 to 15 minutes depending on how well done you like your eggs Keep in mind the egg will continue cooking from the heat of the muffin.

MAKE SAUSAGE CREAM GRAVY

In a skillet brown sausage, drain excess grease, add cream and simmer until thickened, adding pepper and hot sauce, salt if needed

Serve muffins hot with gravy to dip in, garnish with green onions, amd sprinkle with cracked black pepper.