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Cornbread and Egg Casserole Recipe

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This recipe for Cornbread and Egg Casserole, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Four Seasons Cookbook
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8 in. square pan cornbread, cooled and crumbled
1 1/2 c. (6 oz.) shredded Cheddar cheese
12 slices bacon, cooked and crumbled
8 eggs
1 1/2 c. milk
1/3 c. butter or margarine
1 tbsp. chopped chives or green onions

Directions:
Directions:
Preheat oven to 350. Grease a 7x11 in. baking pan. Save 1 c. of lightly packed cornbread crumbs for the top and mix the remainder with the cheese and bacon. Lightly press into bottom of prepared dish. Make 8 evenly spaced depressions in the cornbread mixture. Break one egg in each hole. Pour milk over top of casserole. Cover loosely with foil, bake for 25-30 min. or until eggs are desired doneness.
Melt butter or margarine in skillet. Add remaining 1 c. crumbs and chives. Stir over medium heat until crumb mixture is golden brown. Sprinkle over baked casserole.

 

 

 

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