Texas Brunch Recipe - Allrecipes.com
Texas Brunch Recipe
  • READY IN 50 mins

Texas Brunch

Recipe by  

"Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
  4. As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
  5. Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

Had all the ingredients at hand, so thought I'd try it. Was quite good, BUT way too salty (and I like salty). Might have been my bacon, but suggest you don't add any salt until you've tasted. Think this would be better over refr. biscuits than cornbread. Spicy and *very* filling - quite satisfying & a change from the standard egg dishes. Recipe makes a huge batch.

 
Most Helpful Critical Review
Nov 06, 2012

I liked it but did not love it. The other recipe in my recipe collection of Creamed Eggs I think is way better. Easier also because you can just put it on toast. This was also a little too spicy and heavy.

 

9 Ratings

Dec 13, 2006

The only thing I did differently was to sautee some diced habenero chiles in the bacon grease, and I also topped off the meal with some jarred jalapenos. Husband loved it. Thanks, Lynn!

 
Apr 30, 2010

This is such a yummy dish! Breakfast is a big meal in our family and it was so nice to find something a little different. I've made this several times and it really is excellent.

 
Aug 16, 2008

Awesome~ Sauteed a quarter pound of chorizo and a large chipotle pepper to add to the gravy. Added a diced jalapeno to the cornbread

 
Jul 10, 2007

Excellent! Thanks for sharing - this is definitely going to be made again!

 
May 21, 2013

Was looking for a way to use up some spicy cornbread and this was it! Soooo good. Definitely a comfort-type food. I did leave out the cayenne (and salt) since I was using some spicy cornbread. Would never have thought of doing this but definitely enjoyed it.

 

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Nutrition

  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 354 mg
  • 118%
  • Fat
  • 59.1 g
  • 91%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1580 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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