Farm Favorite Recipe: Confetti Brunch

March/April 2010 • Category: Farm Favorite Recipe • Print This Page Print This Page

March/April 2010 Farm Favorite Recipe: Confetti Brunch

ingredients:
¼ cup butter or margarine
¼ cup flour
2 cups skim milk or 2% milk
¼ teaspoon salt
¼ teaspoon white pepper
8 hard-cooked eggs, chopped
½ cup reduced-fat mayonnaise
4 cornbread muffins or squares cut in half
¼ cup chopped green onions
½ cup crisp cooked bacon pieces
1 cup shredded Cheddar cheese

instructions:
Melt butter in a saucepan over low heat; stir in flour, mixing until smooth. Gradually add milk, stirring until mixture thickens. Add salt, pepper, eggs and mayonnaise; mix completely. Cook, stirring until thoroughly heated. Slice cornbread muffins or squares in half horizontally and place on individual serving plates. Spoon egg sauce over cornbread and sprinkle with green onions, bacon and cheese.

Yield: 8 servings

Recipe courtesy of the North Carolina Egg Association

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One Response »

  1. Michael Nichols on March 21st, 2010 at 8:43 pm :

    I am looking for a recipe published in NC Farm Bureau Journal several years ago for a chicken pot pie casserole. Do you have published recipes on file, and if so, does it include this one/

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