TEXAS BRUNCH

Texas Brunch image

Use a store-bought cornbread, or make your own favorite recipe. I use my recipe for "Skillet Cornbread" (Recipe#158027). A very hearty breakfast, served with fresh fruit and coffee or tea.

Provided by Alan in SW Florida

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 eggs
8 ounces bacon
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2-1 teaspoon cayenne, depending on taste (ground red pepper)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 pieces cornbread (use good-sized slices for those Texas-sized appetites)
1 cup shredded cheddar cheese
6 green onions, chopped

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool, peel and chop.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
In a medium-sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all the lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
As the gravy begins to thicken, add the chopped eggs and 2 cups of cheddar cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over very low heat until ready to serve (do NOT let boil).
Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread. Top with the remaining 1 cup of cheddar cheese, crumbled bacon, and green onions.

Nutrition Facts : Calories 659.9, Fat 55.5, SaturatedFat 28.4, Cholesterol 336.7, Sodium 1230.5, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 28.9