BACON EGG & CHEESE CORN CAKE STACK
Family Tested & Approved
cornmeal pancake (see *note for link to recipe)
butter or bacon grease for frying eggs
shredded sharp cheddar and/or monterey jack cheese, divided
crisp cooked bacon or 1 tablespoon crumbled bacon
salt and pepper to taste
minced fresh chives
*NOTE: This is the link for the recipe for cornmeal pancakes
Gather and prep ingredients (shred cheese, mince chives etc...)
Preheat toaster oven to 350ºF. Place corn meal pancake in oven.
Add butter or bacon grease to small nonstick skillet over medium heat. When butter melts and skillet is hot, crack eggs and add to skillet.
Sprinkle 1/2 the cheese over pancake; return pancake to oven.
Turn eggs over when whites are mostly cooked; fry second side for approximately 30 seconds. Shut off heat.
Sprinkle eggs with remaining cheese.
Remove corn cake from oven; place/sprinkle bacon on top of corn cake.
Slide eggs from skillet onto corn cake; sprinkle with chives and extra cheese and bacon bits, if desired.
Season with salt and pepper to taste. Serve immediately.
Last Updated: Mon, Dec 7, 2015