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corn bread egg bake

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I love corn bread as I have said before. After living in Atlanta, I realized how corn bread can be served with every meal! That is what I like to hear. Caitlin from Healthy Tipping Point made this fantastic breakfast a while back and I made something similar to it this weekend. I altered the ingredients because of what I had on hand…

Ingredients:

Corn bread

  • 1/2 cup corn meal
  • 1/2 cup flour
  • 1 Tbsp agave
  • 1 1/ tsp baking powder
  • 1/2 tsp salt
  • 1/8 cup oil
  • 1/2 cup almond milk
  • 1 egg white

Egg Bake

  • 4 eggs, beaten well
  • 1/4 cup cheese
  • 1/4 cup light cream or milk

Directions

  1. Mix together corn bread ingredients. Pour in greased 8 inch cake pan or 9 inch casserole dish.
  2. Bake 350F for 7 minutes or until top is lightly browned (not cooked all the way through).
  3. Mix together egg bake ingredients and pour over corn bread.
  4. Place back in oven, bake for another 15 to 20 minutes or until eggs are cooked.
  5. ENJOY! 

*The variations for this bake are endless. I didn’t put any veggies in this because Joe doesn’t like veggies in his eggs. He loves vegetables but doesn’t like them mixed with breakfast foods. Interesting, huh? You could treat the recipe as a quiche and add spinach, onions, tomatoes, bacon, etc. Sky is the limit here!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: corn bread topped shepard’s pie « be filled up

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