BREAKFAST CORNBREAD RECIPES

Steps:

• Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,

Steps:

• Preheat oven to 400 degrees F. Grease a 12” ovenproof skillet with cooking spray or olive oil. Combine corn muffin mix, egg and sour cream in a large mixing bowl. Stir until smooth. Pour batter into the greased skillet and bake for 15-20 minutes, until golden. Meanwhile, cook bacon in a nonstick skillet over medium heat until crispy. Turn off heat and transfer bacon to a paper-towel lined plate to drain fat. Top the baked cornbread with cheese then crack the eggs on top. Scatter with bacon pieces and sprinkle eggs with salt and pepper. Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.) Garnish with green onions, slice, and serve.