Cornbread Breakfast Pizza
This is quite possibly one of my favorite breakfast dishes I’ve made, and it’s also been one of my most requested recipes. It’s so easy, like embarrassingly easy, but the final product is so good. The sweetness of the cornbread mixed with the egg and saltiness of the bacon is what I love most about it. Oh, and the cornbread gives it a little crunch, and who doesn’t love some texture to their food?!
It’s quick, easy, and was a hit in my home and it’s sure to be one in yours, too! It’s also a great one pan meal to make for a party or to bring to one. This is going to be my shortest blog post to date because there’s not much else to say! Just go make this already!
Ingredients:
1 box JIFFY corn muffin mix
1 egg
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cut into 1 inch pieces
6 eggs
Kosher salt
Freshly ground pepper
2 green onions, thinly sliced
Directions:
Preheat oven to 400 degrees F. Using cooking spray, butter, or olive oil, grease a 12 inch oven-proof skillet.
Combine corn muffin mix, one egg and sour cream in a large mixing bowl. Stir until smooth. Pour batter into the greased skillet and bake for 15-20 minutes, until golden. You’ll need to use the back of a spoon to make sure it’s all one level!
While the cornbread is in the oven, cook bacon in a non-stick skillet until crispy. Remove and place on a paper towel lined plate.
Remove cornbread from oven once golden and top with cheddar cheese, making sure it’s even all the way around. Crack the remaining six eggs, evenly around the surface.
Bake until egg whites are set but yolks are runny, 15 minutes. If you prefer less runny yolks, leave in a few minutes longer. (I actually preferred having the yolks well done instead of a runny yolk dripping everywhere while trying to eat a slice)
Garnish with green onions, slice, and serve.
If you make this, please let me know! Tag me on Instagram using #cinnamonstable or @cinnamons_table
Enjoy!
