My love for cooking began when “The Food Network” entered my life, shortly after I graduated from college and bought my first home. There was the cutest market right up the road from me and I would stop regularly after work to pick up fresh produce. I would spend hours in my kitchen, cooking up my favorite recipes, from my favorite “Food Network” stars. My passion for cooking grew even more when I met the love of my life (who is now my husband) and I was able to cook these meals and have somebody to share them with. Fast forward a couple of years and our lives were blessed with two beautiful children, and well, let’s face it, life is much busier. While I still love to cook a good meal for my family, I prefer easier recipes with fewer ingredients vs the gourmet recipes of my past.
Let me introduce to you one of my favorite, simple recipes: Cornbread Breakfast/Brunch Pie. I make this ALL of the time and it is gone in minutes! If you have eggs, milk, butter and cornbread mix, you can add whatever meat and veggies you have on hand. I have made this so many different ways and it always turns out fabulous.
Ingredients
- 4 large eggs
- 1/4 cup of milk
- 1/2 cup of butter, melted and cooled
- 1 (6oz) pkg of cornbread mix (I prefer “Martha White”)
- a couple of dashes of hot sauce (or more) depending on your taste
- 1 medium onion (chopped)
- 1 (10oz) pkg. of frozen spinach, thawed and well drained
- 2 cups (8oz) of shredded sharp cheddar cheese
- 1 1/2 cups of fully cooked breakfast meat (you can use sausage, ham, or bacon)
Pre-heat your oven to 375 degrees.
Spray a 10-Inch Glass Pie Pan with Cooking Spray
Beat eggs in a large bowl. Add milk, butter, cornbread mix, hot sauce. Stir until blended.
Add onion, spinach, shredded cheese and your choice of breakfast meat. Stir until blended.
Pour ingredients into the 10-Inch Glass Pie Pan
Bake 30-35 minutes until set and golden brown
Let rest for 5-10 minutes
Slice into wedges and serve
So simple, right? The best part about this recipe is you can make it your own. Omit the onion, add tomatoes. Not a fan of sharp cheddar cheese? Use mild cheddar or whatever you prefer.
An added bonus; it travels well! I like to take this with me when we visit my parents or in-laws. I bake the Cornbread Breakfast Pie the morning of the visit, remove it from the pie pan and wrap it in foil. When we arrive, all I have to do is pop it in the oven to warm it up AND I don’t have to worry about cleaning or bringing a dish back with me! SIMPLICITY is my middle name these days! Give it a try and let me know what you think!
Well, how about you? Do you have a simple recipe that you would like to share? I would love to hear it!
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Happy Cooking,
Colette
