Featherbed Eggs

Featherbed Eggs

½ cup jalapeno cheddar cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

1 serving, 240 calories

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