It will quickly become your favorite brunch item once you give it a try. If you like, you can use cooked sausage in place of the bacon.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 eggs
- 8 ounces bacon
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded Cheddar cheese
- ½ cup sour cream
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cornbread
- 1 cup shredded Cheddar cheese
- 6 green onions, chopped
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
- As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
- Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 328 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 29 g |
| Sodium | 1580 mg |
| Sugars | 8 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Made the gravy as said but used flaky biscuits and red onions. A cornbread or buttermilk biscuit with some texture would have been better. But, the gravy!!! Wow! You could pretty much substitute everything else and it would be delicious!
I wanted to love this, but I just didn’t…. until I added a fair sized helping of Maestros’ THE Taco sauce. You can buy it online. I think it was too pasty/cheesy without the taco sauce. If I make this again I will be sure to add sauce to the finished product!
Because i was concerned that the corn bread might be a bit too dry, I altered it to Pillsbury Grand Biscuits and it came out wonderful!
It is Not Gravy, it is a milk/ cream sauce or Egg Sauce, once egg is added.
Simply Delicious and flavorfully creamy……..Didn’t change a thing……..What a refreshing change-up from Eggs Beni…….Gotta have it with the Corn Bread to add a little sweetness…….watch the Cayenne Pepper if you know what I mean…….I love Texas!!
Going to try with ground duck next time!
Was looking for a way to use up some spicy cornbread and this was it! Soooo good. Definitely a comfort-type food. I did leave out the cayenne (and salt) since I was using some spicy cornbread. Would never have thought of doing this but definitely enjoyed it.
I liked it but did not love it. The other recipe in my recipe collection of Creamed Eggs I think is way better. Easier also because you can just put it on toast. This was also a little too spicy and heavy.
This is such a yummy dish! Breakfast is a big meal in our family and it was so nice to find something a little different. I’ve made this several times and it really is excellent.
Awesome~ Sauteed a quarter pound of chorizo and a large chipotle pepper to add to the gravy. Added a diced jalapeno to the cornbread
Excellent! Thanks for sharing – this is definitely going to be made again!
The only thing I did differently was to sautee some diced habenero chiles in the bacon grease, and I also topped off the meal with some jarred jalapenos. Husband loved it. Thanks, Lynn!
Had all the ingredients at hand, so thought I’d try it. Was quite good, BUT way too salty (and I like salty). Might have been my bacon, but suggest you don’t add any salt until you’ve tasted. Think this would be better over refr. biscuits than cornbread. Spicy and *very* filling – quite satisfying & a change from the standard egg dishes. Recipe makes a huge batch.