Cornbread Breakfast Skillets

March 2, 2017

Cornbread Breakfast Skillets

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Ingredients

  • 1 batch cornbread
  • 1 cup Organic MuscleEgg egg whites
  • 2 Large whole eggs
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 thick slices bacon
  • 1 cup cheddar or desired cheese
  • 1/2 cup green onion
  • 4oz salsa verde

Optional

  • 1/2 cup onions
  • 1/2 cup mushrooms
  • 1/4 cup green peppers

Directions

Step 1
Make cornbread found here: http://corinanielsen.com/livefit/2015/04/14/blueberry-cornbread-muffins/ (MINUS the addition of blueberries). Portion into individual skillets instead of muffins. Bake for 10-12 minutes.
Step 2
Place bacon on lined pan and preheat oven to 425 degrees. Bake for 15-20 minutes until crispy. Remove from oven and set aside.
Step 3
Preheat a skillet and coat with non stick spray, coconut oil, or butter. Saute veggies (if using onions, mushrooms, peppers) for 2-3 minutes until tender. Beat eggs, egg whites, salt, pepper, and smoked paprika until combined. Add to pan and cook for 3-5 minutes until fluffy. Stir in cheese.
Step 4
Add scrambled eggs to the center of each cornbread skillet. Top with extra cheese if desired and chopped green onions. Serve with a drizzle of salsa verde.

Note

NUTRITIONAL INFORMATION (makes 4-5 servings): calories- 353, fat- 14 grams, carbs- 32 grams/fiber-3 grams, protein- 27 grams PER SERVING

March 2, 2017 By