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Cornbread and Egg Casserole Recipe

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This recipe for Cornbread and Egg Casserole is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 in. square pan cornbread, cooled and crumbled
1 1/2 c. (6 oz.) shredded Cheddar cheese
12 slices bacon, cooked and crumbled
8 eggs
1 1/2 c. milk
1/3 c. butter or margarine
1 tbsp. chopped chives or green onions
Directions:
Directions:
Preheat oven to 350º. Grease a 7x11 in. baking pan. Save 1 c. of lightly packed cornbread crumbs for the top and mix the remainder with the cheese and bacon. Lightly press into bottom of prepared dish. Make 8 evenly spaced depressions in the cornbread mixture. Break one egg in each hole. Pour milk over top of casserole. Cover loosely with foil, bake for 25-30 min. or until eggs are desired doneness.
Melt butter or margarine in skillet. Add remaining 1 c. crumbs and chives. Stir over medium heat until crumb mixture is golden brown. Sprinkle over baked casserole.

 

 

 

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