Ingredients
1 box JIFFY corn muffin mix
1 egg
1/2 c. sour cream
1 c. shredded Cheddar cheese
6 slices bacon, cut into 1” pieces
6 eggs
kosher salt
Freshly ground pepper
2 green onions, sliced
Preparation
Step 1Preheat oven to 400 degrees F. Grease a 12” ovenproof skillet with cooking spray or olive oil.Step 2Combine corn muffin mix, 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.Step 3Meanwhile, cook bacon in a nonstick skillet over medium heat until crispy. Turn off heat and transfer bacon to a paper-towel lined plate to drain fat.Step 4Top the baked cornbread with cheese then crack the eggs on top. Scatter with bacon pieces and sprinkle eggs with salt and pepper.Step 5Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)Step 6Garnish with green onions, slice, and serve.
