Bacon, Egg & Cornbread Cups

by Susan on May 11, 2017

bacon, egg & cornbread cups

I made a batch of gluten-free cornbread last week (to accompany some rainy day chili) and wound up with some left over. I hate wasting food, particularly good stuff that’s made from scratch. Slightly stale cornbread has some merits as well, as it has a sturdy texture that can stand up to dishes like stuffings and strada.

I decided to use it for something that would be an easy weeknight breakfast treat for the family. Ramekins are always fun to use, allowing for individual portions that are just too cute to resist. Add some bacon to the equation and I had a slam dunk!

You could definitely make these dairy-free by omitting the cheese and using a dairy-free milk. I would also recommend adding some veggies (chopped spinach would be my pick), but I was trying to appease the masses. You could also ramp up the seasoning with some red pepper flakes or go south of the border with some minced jalapeño and a little sliced avocado to finish things off.

I prefer a runnier egg but cooked these a minute or two more than I would do just for myself (my kids don’t like runny yolks).

Bacon, Egg & Cornbread Cups

2 cups gluten-free cornbread chunks/small pieces
6 strips cooked nitrite-free bacon, chopped
4 large eggs
1/4 cup sharp cheddar cheese
6 tbs. organic half & half (or coconut milk)
salt, pepper & crushed red pepper flakes

Butter four 6- to 8-ounce ramekins. Heat the oven to 400° F.

Divide the cornbread between 4 greased ramekins. Sprinkle crumbled bacon evenly over the cornbread, then break an egg on top. Sprinkle cheese on top and drizzle with the half & half. Season with salt, pepper and a smidge of crushed red pepper flakes.

Bake the ramekins for about 15 minutes, or until the whites of the eggs are set but the yolks are still a little soft. You can bake longer if you prefer a firm yolk.

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