Bacon Apple Breakfast
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- 2 box
- jiffy corn bread
- 1 1/2 c
- 1/4 c
- 3 Tbsp
- maple syrup
- 1/2 tsp
- 1/2 tsp
- 1/2 lb
- 2 small
- apples grated or finely diced
- 1/2 c
- grated cheddar cheese
1Preheat the oven to 375 degrees. Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble the bacon.
2In a large bowl, stir together the cornbread mix, cinnamon and salt.
3In a medium bowl, scramble the eggs then stir in the milk, melted butter and maple syrup plus the bacon and apples.
4Combine the wet ingredients with the dry ingredients. Mix until well combined.
5Bake in a ten-inch, non-stick skillet for 20 minutes or until all but the center of the cornbread is set. You can also use a pie pan but spray with a butter spray. Remove the cornbread from the oven and immediately sprinkle the cheese over the cornbread to melt. Serve hot with butter and maple syrup.
6Do not let this overcook as it will dryout. When you take this out the middle will not be done but will continue to cook.