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Texas-Sized Brunch with Cornbread

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Serves 6 | 

This dish has a hearty portion of everything in a traditional breakfast, eggs, bacon, milk with cornbread. Enough to fill even the hungriest person!


1 loaf cornbread
3 cups Cheddar cheese, (shredded)
8 oz bacon
6 green onions, (chopped)
1/4 cup flour
2 cups milk
1/4 cup butter
1/2 teaspoon black pepper
6 eggs
1/2 cup sour cream
1 teaspoon cayenne pepper, (optional)
1 teaspoon salt


  1. Fill a medium with water, place in eggs and bring to a boil. Cook 10-12 minutes. Discard water and peel boiled eggs. Chop in to small chunks.
  2. Cook bacon in a large skillet, cook until crispy. Place on paper towel, once cool crumble bacon in small pieces.
  3. In a separate saucepan, melt butter on medium heat. Pour in flour and whisk together, pour in milk and whisk until thickened.
  4. Add in 2 cups cheese, and eggs. Stir together then add salt, sour cream, pepper and cayenne. Stir all ingredients together, keep warm.
  5. Slice cornbread into 6 pieces. Spoon on a large portion of warm ingredients onto each cornbread slice. Top off with back, remaining cheese and green onion.
Course: Brunch, breakfast, lunch, dinner
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