This is a fun to make, fun to eat breakfast that a bit out of the traditional box, but is one that will have your breakfast guest talking about for days. It does use premixed cornbread flour, which for me is a step back into the shallow end of the cuisine pool since I like to go from scratch. But sometimes, it is just better to use processed foods, but for convenience, simplicity, and taste. Takes about an hour to make and makes 6 slices.
Ingredients
- 1 Box of Jiffy corn bread mix
- 6 Bacon slices – cut into 1″ strips
- 7 Eggs – divided
- 4 oz. Sour cream
- 1 cup Shredded cheddar cheese
- 2 Green onions – sliced, save some green slices for garnish
- Kosher salt and pepper
- Salsa – optional for garnish
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 400 F (205 C).
- Grease 12″ oven-proof skillet (cast iron is best).
- Combine cornbread mix, 1 egg, and sour cream, and pour into the skillet. Bake ~20 mins.
- Meanwhile, cook the bacon strips.
- Remove skillet from oven and top with cheese. Crack 6 eggs on top arranged so there’s one egg per pizza slice.
- Scatter bacon and green onions on top.
- Season with salt and pepper.
- Return to oven and bake until egg whites are set but yokes are still runny (~15 mins).
- Remove from oven and let cool a few mins. Garnish with some green onion slices and optional salsa.
Note: If you don’t like the presentation of a yolk that can your guests can let run over their slice, you can do this with scrambled eggs. In that case, lightly scramble the eggs and dollop them around the pizza and just bake long enough to melt the cheese. Not as dramatic in terms of presentation, but it works.
