Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cornbread and scrambled eggs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cornbread and scrambled eggs is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Cornbread and scrambled eggs is something that I’ve loved my entire life. They’re nice and they look wonderful.
This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we'll make the cornbread, then we'll show you how to mix it all together to create Cornbread and Eggs. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm. While the eggs are being folded in with the sausage-cornbread mixture it is a globby mess but the ingredients parse themselves out again after the egg is cooked.
To get started with this recipe, we must first prepare a few ingredients. You can cook cornbread and scrambled eggs using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cornbread and scrambled eggs:
- Get 2 eggs
- Make ready 1 slice cornbread or a muffin
- Prepare 1 1/2 tbs butter
- Take to taste Salt and pepper
Ever tried it, or think you might want to? I'll look forward to hearing your comments in the section below. The cornbread can be dipped or crumbled into the saucy stews, where it absorbs all the flavor. I love it with: Slow Cooker Vegetarian Lentil Chili, Weeknight Black Bean Chili, Glazed Pork Chops, Mexican Red Lentil Stew.
Instructions to make Cornbread and scrambled eggs:
- Melt butter in a hot skillet
- Add crumbled cornbread to hot butter, mix until coated
- Move cornbread to outside ring of skillet
- Pour in whisked eggs, cook halfway
- Mix all together and finish cooking
The cornbread can be dipped or crumbled into the saucy stews, where it absorbs all the flavor. I love it with: Slow Cooker Vegetarian Lentil Chili, Weeknight Black Bean Chili, Glazed Pork Chops, Mexican Red Lentil Stew. This cornbread recipe also goes great with eggs for breakfast! Since your scrambled egg preferences might be different from mine, I made sure to point out which methods work best to achieve which textures — so Eggs: For consistency, I purchased the same brand of large eggs (Vital Farms pasture-raised eggs) from one store, all with the same expiration date. Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites.
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