(8 – 10 Servings)
- 1 pkg. “JIFFY” Corn Muffin Mix
- 1 egg
- 1/2 cup sour cream
- 1-1/4 cups cheddar cheese, shredded
- 8 eggs
- Salt and pepper
- 6 slices bacon, cooked and crumbled
- 1 green onion, sliced
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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