Featherbed Eggs Recipe

Name: Featherbed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf cornbread, chunked up and left to dried overnight; kosher salt; pepper; 1 1/2 cups sharp cheddar cheese or 1 1/2 cups swiss cheese, shredded; 8 ounces diced ham or 8 ounces crisp fried bacon; 8 large eggs; 2 cups half-and-half; 1 dash Tabasco sauce; 1 dash Worcestershire sauce; 1 pinch dried dill; 1 pinch dried basil

Servings: persons

1 loaf cornbread, chunked up and left to dried overnight
kosher salt
pepper
1 1/2 cups sharp cheddar cheese or 1 1/2 cups swiss cheese, shredded
8 ounces diced ham or 8 ounces crisp fried bacon
8 large eggs
2 cups half-and-half
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 pinch dried dill
1 pinch dried basil

1
Heat oven to 350 degrees.
2
Grease a 14 x 11 casserole dish.
3
Spread the cornbread evenly in the dish.
4
Season with salt and pepper.
5
Sprinkle the ham or bacon over top, then spread the cheese evenly over that.
6
Mix the remaining ingredients together.
7
Pour over the top of the dish and allow to sit for about 15 minutes.
8
Bake until set and puffed, about 30 minutes.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf cornbread, chunked up and left to dried overnight, kosher salt, pepper, 1 1/2 cups sharp cheddar cheese or 1 1/2 cups swiss cheese, shredded, and more.

Yes, Featherbed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Featherbed Eggs

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