Breakfast Shortcake

Title:
Breakfast Shortcake

Yield:
1 Servings

Categories:
Eggs,
Breakfast




Ingredients:





     1 pk (6-ounce) cornbread mix


     3 tb Butter or margarine


     3 tb All-purpose flour


     2 c  Milk


 1 1/2 c  (6 ounces) cheddar cheese;


          -shredded, divided


     6    Hard-cooked eggs; chopped


   1/2 c  Mayonnaise


   1/4 ts Salt


   1/4 ts Hot sauce


   1/8 ts Pepper


     8    Bacon slices; cooked and


          -crumbled






 prepare cornbread batter according to package directions; pour into a


 greased 9-inch square pan. bake according to package directions. keep warm.


 


 Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.


 Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium


 heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in


 3/4 cup cheese and next 5 ingredients. Cook, whisking constantly, until


 cheese melts.


 


 Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg


 mixture evenly over cornbread. Sprinkle with remaining 3/4 cup cheese and


 bacon. Makes 6 servings.


 


 ? Copyright 1997 Southern Living. All rights reserved. Reproduction in


 whole or part without permission is prohibited.


 


 Recipe by: Southern Living Magazine


 


 Posted to MC-Recipe Digest V1 #1033 by Suzy Wert 
on Jan


 22, 1998