Breakfast Cupcakes

This recipe was thought up on Facebook a few weeks ago, and after my lovely heckler (Hi, Mz. Sandy!) reminded me of my goal for this blog, I made today the official trial date.

Here are the ingredients:

1 Package Martha White Sweet Cornbread Mix (and the eggs and milk to mix it)

6 large eggs, scrambled and seasoned to your liking (mine had a good dash of both sea salt and black pepper, and a splash of half n half)

Salsa, either red or green.

Shredded cheese; a Mexican blend or sharp cheddar both worked well this morning.


Cupcake directions:

Fill each opening in a 12 muffin pan 1/4 to 1/3 full with cornbread batter. Fill 1/2-2/3 with the scrambled eggs, and then plop in about a tablespoon of your preferred salsa. Top with a heavy sprinkled layer of shredded cheese and bake until super fluffy and golden brown.


Frosting Ingredients (because all cupcakes require frosting!):

1 8oz. container whipped cream cheese

2 big, ripe, avacados

3 limes, halfed and squeezed for juice

A handful of cilantro, finely chopped or snipped

Heavy shake of garlic powder

Slightly less heavy shake of Tony's


Directions:

Stick it all in a big bowl and whip with the hand mixer until fluffy. Taste, and then make inappropriate noises in your kitchen.


When the cupcakes cool, frost generously and devour.

If I make these again I'll put them in actual cupcake wrappers to help seal the bottoms. Nothing fell out, but the salsa weighs the batter down quite a bit.