Cheddar Bacon Green Onion Cornbread Breakfast Sandwich with Grilled Jalapeño Sausage

1. Preheat your Traeger Grills to 400°F (200°C).
2. In a medium bowl, combine the Jiffy corn muffin mix, 1/3 cup milk, 1 egg, 1/2 cup sharp cheddar cheese, and 2 tablespoons chopped green onion. Mix until just combined.
3. For the pans: Place 1 tablespoon of butter into each of 4-6 muffin tins or mini springform pans. Place the pans on the grill to melt the butter.
4. Carefully pour the cornbread mix into the buttered muffin pans.
5. Top each cornbread round with additional shredded cheese (using the remaining 1/2 cup) and the 6 slices of crumbled cooked bacon.
6. Bake on the Traeger for 15-20 minutes, or until the cornbread rounds are set and golden brown.
7. While the cornbread bakes, preheat a Ranger grill with a cast iron insert (or use the same grill as the cornbread) to grill slices of jalapeño sausage. Grill, turning over once, until cooked through and nicely browned.
8. Once cooked, remove the cornbread rounds and sausage from the grill. Assemble your sandwich by placing grilled sausage slices between two cornbread rounds. Enjoy!