This oven-baked beauty is a real stick-to-your-ribs kind of breakfast. Great fuel for a full day of fun on the ski slopes. Works best with a heavy, cast iron skillet.
Cornbread Skillet Breakfast Recipe
1/2 pound bacon
1/2 pound Italian turkey sausage
1 cup diced yellow onion
1/2 cup red bell pepper, chopped small
1 cup sharp Cheddar cheese, shredded
6 farm fresh eggs
1/2 cup cream cheese
1 cup skim milk
12 oz. premixed cornbread, with 1 tablespoon flour
Cook bacon, sausage and onions. Toss in the peppers for the last few minutes of cooking time. Prepare cornbread mixture, adding 1 tbs. flour to adjust for high altitudes. Give cast iron skillet a good spritz of nonstick cooking spray. Pour half the cornbread batter into the skillet. Add the cooked meat and veggies. Whip the eggs, milk and cream cheese together. Pour over the meat and veggies. Cover with the Cheddar cheese. Top this delightful mess with the rest of the cornbread batter.
Bake @ 400 degrees (F) for about 30 minutes.
* In the mountains, cornbread and other quick breads can sometimes brown too quickly on top, before the batter underneath is completely done. Cover loosely with aluminum foil for the last 15 minutes.
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