Texas Brunch6 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.” - by LYNN WILLIAMS
Original recipe yields 6 servings
- 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.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 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.
- 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).
- 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.
Amount Per Serving (6 total)
- 799 cal
- 59.1 g
- 34 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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. Think..." See more this would be better over refr. biscuits than cornbread. Spicy and *very* filling - quite satisfying & a change from the standard egg dishes. Recipe makes a huge batch."
"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!..." See more"
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