CORNBREAD EGG CASSEROLE

Cornbread Egg Casserole image

Provided by Ruth Ann Vokac

Time 30m

Number Of Ingredients 7

1 oz cornbread
1/4 c lightly sautéed or steamed vegetable(s): spinach, broccoli, asparagus . . .
1 egg
2 Tbsp milk
pinch of salt and pepper
pinch of lawry salt-free 17 seasoning or mrs. dash
1/2 oz shredded cheese, a variety you like

Steps:

1. Preheat oven to 350 degrees.
2. Measure ingredients X the number to be served. For example, to serve 4, use 4 times all the ingredients.
3. Cut the cornbread into cubes and toast in the oven for about 3-5 minutes or until the cornbread begins to brown and is crispy.
4. Use a baking dish large enough for the number of servings; spray it with cooking spray. Spread the toasted cornbread in the prepared dish.
5. Layer the partially cooked vegetable(s) over the cornbread.
6. In a mixing bowl, beat the egg(s) well, and add the milk, seasoning, salt, and pepper.
7. Pour the eggs over the vegetables. Sprinkle the cheese over the eggs.
8. Bake in preheated oven for 15-20 minutes or until the egg(s) are set. More time might be necessary for more servings. Remove from oven and cut into servings if you are making more than one.
9. Note: Maybe my favorite is spinach and feta! (Precooking fresh spinach isn't necessary.) Sometimes, I will make two or three servings for myself; the baked product warms well in the micro.