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1
To make the cornbread, add the butter into a 10 cast iron skillet and place in the oven while you pre-heat to 425 F. Whisk together the remaining cornbread ingredients.
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2
When the oven is ready, remove the hot skillet and pour the batter over the melted butter.
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3
Smooth the top.
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4
Return skillet to the oven for 15-20 minutes.
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5
Remove from oven when done, and lower oven temp to 375 F. Cut the cornbread into bite-sized cubes until you have 2 cups.
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6
Set that aside.
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7
Use the rest of the cornbread for another use.
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8
To make the egg bake, add the oil into a large skillet over medium heatand cook the sausage until its no longer pink in the center.
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9
Add the onions and bell peppers and continue cooking until the vegetables have softened.
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10
Add the tomatoes and cook for an additional two minutes, stirring frequently.
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11
Fold the cubed cornbread into the mixture and remove from the heat for a few minutes to cool slightly.
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12
Whisk together the eggs, milk, crushed pepper flakes and cheese.
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13
If your skillet is oven-proof, pour the eggs and cheese over the cooked vegetables and cornbread.
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14
Or transfer the cornbread mixture to a pie dish (approximately 9) and pour the eggs over that.
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15
Season and bake for 25-30 minutes or until the eggs are set.
