Title :: Scrambled Eggs with Corn Bread Toast for Four
Author :: Mrs Liz
Category :: Breakfast Recipes
Ingredients ::
  • 1 (8 oz.) package corn bread mix
  • 1 cup shredded cheddar cheese
  • 1/2 (of a 32 oz.) package frozen hash brown potatoes (about 3-1/2 cups)
  • 6 eggs
  • 1/3 cup milk, half and half, or light cream
  • 1/4 teaspoon salt
  • Dash ground black pepper
  • 1 Tablespoons butter OR margarine
  • 1/2 cup snipped fresh basil
Description ::
Makes: 4 servings

Each serving:
635 cal.
31g fat (11g sat. fat)
396mg chol.
960mg sodium
66g carbo.
2g fiber
26g pro.

Daily Values:
21% vit. A
17% vit. C
38% calcium
23% iron

Note: Finely shred additional basil to stir into your ketchup, to be served alongside the meal.

Preheat the oven to 400 degrees.

Prepare the corn bread mix according to the package directions, stirring 1/2 cup of the cheese into the batter. (or omit the cheese and stir in 4 oz. diced freen chile peppers, drained) Spread batter in a greased 8 x 4 inch loaf pan. Bake for 20 minutes or until the corn bread is lightly browned and a wooden toothpick inserted near the center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely before cutting it.

In a large skillet, prepare the hash brown protatoes according to package directions. Sprinkle potatoes with the remaining 1/2 cup cheese during the last 2 minutes of cooking. Set aside; keep warm.

Preheat oven to 300 degrees.

Slice the corn bread loaf into 8 slices (about 1 inch), lay slices on a baking sheet. Place in oven to warm.

Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneat. Cook over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

Toe serve, place 2 slices of corn bread on each of 4 plates. Divide the scramble eggs and hash browns among the plates. Sprinkle eggs and hashbrowns with fresh basil.

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