Cornbread Breakfast Pizza

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(8 – 10 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/2 cup sour cream

Toppings

  • 1-1/4 cups cheddar cheese, shredded
  • 8 eggs
  • Salt and pepper
  • 6 slices bacon, cooked and crumbled
  • 1 green onion, sliced
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 12” oven-proof skillet.

For crust, combine corn muffin mix, egg and sour cream. Let rest for 3 to 4 minutes. Stir lightly; spread in pan. Bake 15 minutes. Cool for 5 minutes. For toppings, sprinkle cheese over crust. Crack eggs on top of cheese, season with salt and pepper. Sprinkle bacon on top of eggs. Bake 18 – 20 minutes or until egg whites are no longer runny. Garnish with onion. Slice and serve.

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