Egg And Cornbread Bake Recipes

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BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS



Baked Eggs With Kale, Bacon and Cornbread Crumbs image

This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, casseroles, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup large cornbread crumbs (about 4 ounces) from about 1 large corn muffin
1 teaspoon olive oil
1 teaspoon kosher salt, or to taste
1 pound Tuscan or lacinato kale (about 2 bunches)
6 bacon slices (about 6 ounces), cut crosswise into 1/2-inch-thick pieces (optional)
1 medium yellow onion, cut in half through the stem and thinly sliced
2 teaspoons minced garlic (about 2 cloves)
1/2 teaspoon black pepper, plus more to taste
1/2 cup water or chicken stock
2 teaspoons white-wine or apple cider vinegar
6 large eggs

Steps:

  • Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
  • Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
  • Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
  • Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
  • Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.

CORNBREAD BREAKFAST CASSEROLE



Cornbread Breakfast Casserole image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
1/4 pound bulk pork sausage
3 large eggs
2 tablespoons half-and-half cream
1/8 teaspoon pepper
Dash salt, optional
1/2 cup Mexican cheese blend or cheddar cheese
2 tablespoons chopped green chilies

Steps:

  • Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.

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