BACON EGG & CHEESE CORN CAKE STACK

10
Teresa G

By
@GrannyGravymaker

Leftover cornmeal pancakes are never wasted around here. Besides using them for dressing, I like to use them for this delicious country-style breakfast thats been kicked up a notch. I cook the eggs "over easy," but you could break the yolks, if you prefer. Delish!

Rating:

★★★★★ 1 vote

Comments:
Serves:
1
Prep:
10 Min
Cook:
5 Min
Method:
Pan Fry

Ingredients

  • 1 large
    cornmeal pancake (see *note for link to recipe)
  • 1-2 tsp
    butter or bacon grease for frying eggs
  • 2 large
    eggs
  • 1 1/2 Tbsp
    shredded sharp cheddar and/or monterey jack cheese, divided
  • 2 slice
    crisp cooked bacon or 1 tablespoon crumbled bacon
  • pinch
    salt and pepper to taste
  • 1/2 tsp
    minced fresh chives

How to Make BACON EGG & CHEESE CORN CAKE STACK

Step-by-Step

  1. *NOTE: This is the link for the recipe for cornmeal pancakes OLD-FASHIONED CORNMEAL PANCAKES (small batch)
  2. Gather and prep ingredients (shred cheese, mince chives etc...)
  3. Preheat toaster oven to 350ºF. Place corn meal pancake in oven.
  4. 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.
  5. Sprinkle 1/2 the cheese over pancake; return pancake to oven.
  6. Turn eggs over when whites are mostly cooked; fry second side for approximately 30 seconds. Shut off heat.
  7. Sprinkle eggs with remaining cheese.
  8. Remove corn cake from oven; place/sprinkle bacon on top of corn cake.
  9. Slide eggs from skillet onto corn cake; sprinkle with chives and extra cheese and bacon bits, if desired.
  10. Season with salt and pepper to taste. Serve immediately.

Printable Recipe Card

About BACON EGG & CHEESE CORN CAKE STACK





Show 6 Comments & Reviews

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