Breakfast Shortcake

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Breakfast Shortcake Ingredients

1 pk (6-ounce) cornbread mix	1/2 c Mayonnaise
3 tb Butter or margarine	1/4 ts Salt
3 tb All-purpose flour	1/4 ts Hot sauce
2 c Milk	1/8 ts Pepper
1 1/2 c (6 ounces) cheddar cheese;	8 Bacon slices; cooked and
6 Hard-cooked eggs; chopped

Instructions for Breakfast Shortcake

prepare cornbread batter according to package directions; pour into a greased 9-inch square pan. bake according to package directions. keep warm. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, 4 minutes or until thickened and bubbly. Stir in 3/4 cup cheese and next 5 ingredients. Cook, whisking constantly, until cheese melts. Cut cornbread into 6 squares; cut each square into two triangles. Spoon egg mixture evenly over cornbread. Sprinkle with remaining 3/4 cup cheese and bacon. Makes 6 servings. ? Copyright 1997 Southern Living. All rights reserved. Reproduction in whole or part without permission is prohibited. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert on Jan 22, 1998

Main Ingredient: CakeCuisine: Uncategorized

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