A hearty breakfast casserole combining cornbread mix with bacon, cheddar cheese, and pickled jalapeños for a savory morning dish that's perfect for feeding a crowd.

american

Nutrition

Provides moderate protein from eggs and bacon with significant calories from dairy and cornbread mix, offering some vitamins but high in saturated fat and sodium.

Calories	440 kcal
Energy	1842 kJ
Protein	16 g
Total Fat	28 g
Saturated Fat	12 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	11 g
Cholesterol	230 mg
Carbohydrate	28 g
Sugars	5 g
Dietary Fibre	1 g
Sodium	700 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingbrunchbreakfastmeal prepcasseroleoven and roastingfamily friendly

Cornbread Breakfast Casserole

Bon Appétit (Shilpa Uskokovic)

6

Name: Cornbread Breakfast Casserole — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: Nonstick Vegetable Oil Spray (for pan); 4 ounce slices Bacon (4–6 slices); 1 ounce box Corn Muffin Mix (8.5 oz, preferably Jiffy); 2 cup Half-and-half; 6 large Eggs; 1.25 - 2 teaspoon Kosher Salt (2 tsp Diamond Crystal or 1¼ tsp Morton); 0.5 cup Extra-sharp Cheddar (coarsely grated); 0.5 cup Pickled Jalapeños (chopped, drained, patted dry); 2 tablespoon Chives (finely chopped)

servings

0

per serve

0

minutes

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Ingredients

Nonstick Vegetable Oil Spray for pan

4 ounce slices Bacon 4–6 slices

1 ounce box Corn Muffin Mix 8.5 oz, preferably Jiffy

2 cup Half-and-half

6 large Eggs

1.25 - 2 teaspoon Kosher Salt 2 tsp Diamond Crystal or 1¼ tsp Morton

0.5 cup Extra-sharp Cheddar coarsely grated

0.5 cup Pickled Jalapeños chopped, drained, patted dry

2 tablespoon Chives finely chopped

Equipment

Paper Towels

Oven

Medium bowl

Whisk

Large skillet

13x9 inch baking dish

Instructions

Place a rack in middle of oven; preheat to 350°. Generously coat a 13x9" baking dish with nonstick vegetable oil spray. Cook 4 oz. bacon (4–6 slices) in a dry large skillet, preferably nonstick, over medium heat, turning occasionally, until browned and crisp, 8–10 minutes; transfer to paper towels to drain. Let sit until cool enough to handle, then finely chop.

Whisk one 8.5-oz. box corn muffin mix and 2 cups half-and-half in a medium bowl until smooth. Add 6 large eggs and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and whisk to combine. Stir in bacon, ½ cup coarsely grated extra-sharp cheddar, ½ cup chopped drained pickled jalapeños, patted dry, and 2 Tbsp. finely chopped chives; scrape batter into prepared pan.

Bake casserole until slightly puffed and just set (center should still wobble slightly when casserole is gently shaken), 25–30 minutes. Let cool 10–15 minutes before cutting into squares.