Texas Brunch

Texas Brunch


"Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish."


50 m servings 799 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 59.1 g
  • 91%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 328 mg
  • 109%
  • Sodium:
  • 1580 mg
  • 63%

Based on a 2,000 calorie diet

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
  4. As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
  5. Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
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  1. 10 Ratings


Had all the ingredients at hand, so thought I'd try it. Was quite good, BUT way too salty (and I like salty). Might have been my bacon, but suggest you don't add any salt until you've tasted. ...

The only thing I did differently was to sautee some diced habenero chiles in the bacon grease, and I also topped off the meal with some jarred jalapenos. Husband loved it. Thanks, Lynn!

This is such a yummy dish! Breakfast is a big meal in our family and it was so nice to find something a little different. I've made this several times and it really is excellent.

Awesome~ Sauteed a quarter pound of chorizo and a large chipotle pepper to add to the gravy. Added a diced jalapeno to the cornbread

Excellent! Thanks for sharing - this is definitely going to be made again!

Going to try with ground duck next time!

Was looking for a way to use up some spicy cornbread and this was it! Soooo good. Definitely a comfort-type food. I did leave out the cayenne (and salt) since I was using some spicy cornbread....

I liked it but did not love it. The other recipe in my recipe collection of Creamed Eggs I think is way better. Easier also because you can just put it on toast. This was also a little too sp...