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
Directions
Preheat oven to 400 degrees F. Grease a 12” ovenproof skillet with cooking spray or olive oil.
Combine 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.
Meanwhile, 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.
Top the baked cornbread with cheese then crack the eggs on top. Scatter with bacon pieces and sprinkle eggs with salt and pepper.
Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)
Garnish with green onions, slice, and serve.
source : https://www.delish.com
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