Rating: 4.13 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

799 calories; protein 33g; carbohydrates 34g; fat 59.1g; cholesterol 328.4mg; sodium 1580.3mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
12/29/2003
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 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. Read More
(7)

Most helpful critical review

Rating: 3 stars
06/28/2020
I wanted to love this, but I just didn’t.... until I added a fair sized helping of Maestros’ THE Taco sauce. You can buy it online. I think it was too pasty/cheesy without the taco sauce. If I make this again I will be sure to add sauce to the finished product! Read More
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/28/2003
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 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. Read More
(7)
Rating: 4 stars
12/14/2006
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! Read More
(3)
Rating: 5 stars
04/30/2010
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. Read More
(2)
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Rating: 5 stars
05/21/2013
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. Would never have thought of doing this but definitely enjoyed it. Read More
(1)
Rating: 5 stars
11/01/2015
Simply Delicious and flavorfully creamy........Didn't change a thing........What a refreshing change-up from Eggs Beni.......Gotta have it with the Corn Bread to add a little sweetness.......watch the Cayenne Pepper if you know what I mean.......I love Texas!! Read More
(1)
Rating: 5 stars
07/10/2007
Excellent! Thanks for sharing - this is definitely going to be made again! Read More
(1)
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Rating: 5 stars
08/16/2008
Awesome Sauteed a quarter pound of chorizo and a large chipotle pepper to add to the gravy. Added a diced jalapeno to the cornbread Read More
(1)
Rating: 4 stars
01/05/2018
Because i was concerned that the corn bread might be a bit too dry I altered it to Pillsbury Grand Biscuits and it came out wonderful! Read More
Rating: 1 stars
04/23/2017
It is Not Gravy it is a milk/ cream sauce or Egg Sauce once egg is added. Read More
Rating: 3 stars
06/28/2020
I wanted to love this, but I just didn’t.... until I added a fair sized helping of Maestros’ THE Taco sauce. You can buy it online. I think it was too pasty/cheesy without the taco sauce. If I make this again I will be sure to add sauce to the finished product! Read More