Tomato Head’s Tex Mex Featherbed Eggs

  • Posted by: Tomato Head • September 25th, 2014

6 cups cooked cornbread from your favorite cornbread recipe

4 Green Onions, sliced

1 Poblano Pepper, cored and diced

1 ½ cups Andouille Sausage, sliced

2 cups Shredded Cheddar

2.25 cups Milk

3 Large Eggs

1 tsp Salt

And additional 1.5 cups of shredded Cheddar for topping

Dice or tear the cornbread into 1 inch pieces and place in a large bowl.  In another small bowl mix the milk with the eggs and salt.

Add sliced green onions, diced poblano, Andouille sausage and cheddar to the cornbread and toss well to mix. Pour the milk mixture over the cornbread mixture and toss until all the cornbread is covered and absorbing some of the milk.

Pour the cornbread mixture into a 2 quart greased baking dish or cast iron skillet. Top with another 1.5 cups of shredded cheddar. Place a piece of Saran wrap directly on top of the cheese and then place a pan the same size as the one you used on top of the saran wrap, and weight it down ( you can place a few cans or some items from your fridge on top). Leave the eggs refrigerated overnight.

The next morning, remove the weights and the Saran wrap. Place the eggs in a 350 degree oven and bake for 20 – 25 minutes until top is browning and an instant read thermometer register 160 degrees.

Let the eggs cool down for about 5 minutes before serving.

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