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!
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1/4 clightly sautéed or steamed vegetable(s): spinach, broccoli, asparagus . . .
·pinch of salt and pepper
·pinch of lawry salt-free 17 seasoning or mrs. dash
1/2 ozshredded cheese, a variety you like
How to Make Cornbread Egg Casserole
- Preheat oven to 350 degrees.
- Measure ingredients X the number to be served.
For example, to serve 4, use 4 times all the ingredients.
- Cut the cornbread into cubes and toast in the oven for about 3-5 minutes or until the cornbread begins to brown and is crispy.
- Use a baking dish large enough for the number of servings; spray it with cooking spray. Spread the toasted cornbread in the prepared dish.
- Layer the partially cooked vegetable(s) over the cornbread.
- In a mixing bowl, beat the egg(s) well, and add the milk, seasoning, salt, and pepper.
- Pour the eggs over the vegetables.
Sprinkle the cheese over the eggs.
- Bake in preheated oven for 15-20 minutes or until the egg(s) are set. More time might be necessary for more servings.
Remove from oven and cut into servings if you are making more than one.
- Note: Maybe my favorite is spinach and feta! (Precooking fresh spinach isn't necessary.)
Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.