Cornbread Egg Casserole
Ruth Ann Vokac
A light went off in my head. I didn't want the southwest ingredients for breakfast, but I knew I could concoct an egg casserole with cornbread using other ingredients I would like to eat.
Actually, this is more a concept rather than a recipe. Let me know how you vary it!
- 1 oz
- 1/4 c
- lightly sautéed or steamed vegetable(s): spinach, broccoli, asparagus . . .
- 2 Tbsp
- pinch of salt and pepper
- pinch of lawry salt-free 17 seasoning or mrs. dash
- 1/2 oz
- shredded cheese, a variety you like
For example, to serve 4, use 4 times all the ingredients.
Sprinkle the cheese over the eggs.
Remove from oven and cut into servings if you are making more than one.
Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.