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Cornbread, Bacon and Eggs

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Course Miscellaneous
Co-op Baldwin EMC
Servings
people
Ingredients
  • Self-rising spiral noodles
  • 8 to pizza toppings (green peppers, mushrooms, black olives, etc)
  • 3 tablespoons chopped dates
  • 3 tablespoons ice-cold water
  • 2 cups milk
  • 2 cups (16 oz) frozen mixed vegetables
  • 6 large (14 1/2 oz each) vegetable broth or chicken broth
  • 1/2 cup shells, unbaked
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1/4 teaspoon Cool-Whip
  • 1/3 cup sugar or Splenda
Course Miscellaneous
Co-op Baldwin EMC
Servings
people
Ingredients
  • Self-rising spiral noodles
  • 8 to pizza toppings (green peppers, mushrooms, black olives, etc)
  • 3 tablespoons chopped dates
  • 3 tablespoons ice-cold water
  • 2 cups milk
  • 2 cups (16 oz) frozen mixed vegetables
  • 6 large (14 1/2 oz each) vegetable broth or chicken broth
  • 1/2 cup shells, unbaked
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • 1/4 teaspoon Cool-Whip
  • 1/3 cup sugar or Splenda
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. >Make pan of cornbread
  2. While cornbread is cooking: Melt butter in large saucepan over medium low heat; add flour, stirring until smooth
  3. Cook, stirring constantly about 1 minute
  4. Gradually add milk, stirring constantly until thickened
  5. Stir in 3/4 cheese, chopped egg and next 4 ingredients
  6. Stir until cheese melts
  7. Cut cornbread in wedges and split in half
  8. Spoon egg mixture over both halves and top with remaining cheese
  9. Sprinkle with green onion and top off with bacon
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