Country Cornbread Eggs Monday, March 24, 2008
1 1/2 to 2 cups crumbled cornbread
2 cups Cheddar cheese, shredded
2 cups cooked ham, cubed
6 large eggs
1 1/2 cups milk
1 TBSP hot sauce (or to taste)
1/4 tsp black pepper
1/2 tsp salt
In a 9x13" pan, which has been sprayed with cooking oil spray, sprinkle the cornbread evenly. Sprinkle ham over cornbread and cheese over the ham. Beat together the remaining ingredients, and pour over the bread and cheese mixture. Bake at 375 deg about 30 minutes or until eggs are set in the middle of the dish. Serve hot.
If you do not have leftover ham, you might want to try cutting up some country ham, frying it lightly and using it instead of the city ham. Sausage is also very good. Fry and drain it first before you put it in. And don’t forget bacon. Fried, crumbled and drained. Is that versitile enough for you?