Single-Serve Cornbread, Egg, and Bacon Casserole Recipe
Cornbread or cornbread biscuits make up the base for these individual breakfast egg goulashes.
The cornbread is finished with bacon, an entire egg, cheddar, and cream. You may utilize rolls or bread 3D squares rather than the cornbread, and different meats might be utilized.
These straightforward individual breakfast dishes are snappy and simple to get ready, and they heat to flawlessness in only 15 minutes. Utilize remaining prepared cornbread or corn biscuits for this dish, and don't hesitate to substitute cut connection frankfurter or diced ham, or use veggie lover bacon or meat disintegrates.
For a garnish, use Cheddar or a Cheddar Jack mix of cheeses. A Mexican mix would fill in also.
Total: 25 mins - Prep: 10 mins - Cook: 15 mins - Yield: Serves 4
Ingredients
1/2 stick of mollified spread for lubing the ramekins
2 to 3 corn biscuits or cornbread cuts (broken into pieces)
6 pieces of bacon (cooked and depleted, diced or disintegrated)
4 huge eggs
4 to 6 tablespoons destroyed cheddar or cheddar jack cheddar
6 tablespoons overwhelming cream
Dash legitimate salt and crisply ground dark pepper
Method
1-Butter four 6-to 8-ounce ramekins. Warmth the stove to 400 F (200 C/Gas 6).
2-Divide the lumps of cornbread among the four ramekins. Sprinkle disintegrated bacon equitably over the cornbread lumps.
3-Break an egg into every ramekin.
4-Sprinkle destroyed cheddar equitably over each egg.
5-Drizzle every little breakfast goulash with 1/2 tablespoons of substantial cream and after that sprinkle softly with genuine salt and crisply ground dark pepper.
6-Bake the goulashes for 15 to 16 minutes, or until the whites of the eggs are set, however the yolks are still fairly delicate. Heat somewhat more in the event that you like your egg yolks firm.
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