Breakfast Shortcake

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Title: Breakfast Shortcake
Yield: 1 Servings
Categories: Eggs, Breakfast


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

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