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
How to Make Cornbread Egg Casserole
- 1Preheat oven to 350 degrees.
- 2Measure ingredients X the number to be served.
For example, to serve 4, use 4 times all the ingredients.
- 3Cut the cornbread into cubes and toast in the oven for about 3-5 minutes or until the cornbread begins to brown and is crispy.
- 4Use a baking dish large enough for the number of servings; spray it with cooking spray. Spread the toasted cornbread in the prepared dish.
- 5Layer the partially cooked vegetable(s) over the cornbread.
- 6In a mixing bowl, beat the egg(s) well, and add the milk, seasoning, salt, and pepper.
- 7Pour the eggs over the vegetables.
Sprinkle the cheese over the eggs.
- 8Bake in preheated oven for about 20 minutes or until the egg(s) are set. More time will be necessary for more servings.
Remove from oven and cut into servings if you are making more than one.
- 9Note: Maybe my favorite is spinach and feta!
Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.