Name: Cornbread Breakfast Casserole
Total time: 1 hour
Yield: 6–8 servings
Ingredients: Nonstick vegetable oil spray (for pan); 4 oz. bacon (4–6 slices); 1 8.5-oz. box corn muffin mix (preferably Jiffy); 2 cups half-and-half; 6 large eggs; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ cup coarsely grated extra-sharp cheddar; ½ cup chopped drained pickled jalapeños, patted dry; 2 Tbsp. finely chopped chives

A egg casserole with cornbread chopped bacon and chives.

Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Protein-laden, easy to portion, and highly portable, the dish takes advantage of boxed corn muffin mix, conveniently packaged with all the essential ingredients, so all that’s left to do is mix and pour. As it bakes in the oven, the cornbread magically settles at the bottom, forming a sturdy base for the custardy eggs. The mix-ins are merely a suggestion–make 1:1 swaps for all of them. The pickled jalapeños can be replaced with roasted red peppers; almost any flavorful cheese such as Monterey Jack, or Swiss, can take the place of cheddar; and a pre-cooked protein like crumbled breakfast sausage, chorizo, or tempeh can switch places with the bacon.

Recipe notes

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