How to Make Single-Serve Cornbread, Egg, and Bacon Casserole

Name: How to Make Single-Serve Cornbread, Egg, and Bacon Casserole
Ingredients: 1/2 stick of softened butter (for greasing the ramekins); 2 to 3 corn muffins or cornbread slices (broken into chunks); 6 strips of bacon (cooked and drained, diced or crumbled); 4 large eggs; 4 to 6 tablespoons shredded cheddar or cheddar jack cheese; 6 tablespoons heavy cream; Dash kosher salt and freshly ground black pepper

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How to Make Single-Serve Cornbread, Egg, and Bacon Casserole

Ingredients

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1/2 stick of softened butter (for greasing the ramekins)2 to 3 corn muffins or cornbread slices (broken into chunks)6 strips of bacon (cooked and drained, diced or crumbled)4 large eggs4 to 6 tablespoons shredded cheddar or cheddar jack cheese6 tablespoons heavy creamDash kosher salt and freshly ground black pepper

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Instructions

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Gather the ingredients. Butter four 6- to 8-ounce ramekins. Preheat the oven to 400 F/200 C/Gas 6. Divide the chunks of cornbread among the four ramekins. Sprinkle crumbled bacon evenly over the cornbread chunks. Break an egg into each ramekin. Sprinkle shredded cheese evenly over each egg. Drizzle each little breakfast casserole with 1 1/2 tablespoons of heavy cream and then sprinkle lightly with kosher salt and freshly ground black pepper. Bake the casseroles for 15 to 16 minutes, or until the whites of the eggs are set, but the yolks are still somewhat soft. Bake a bit longer if you like your egg yolks firm. Enjoy!

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