Description
Savory cornbread topping baked over a hearty beef and spinach filling. A hearty and satisfying weekend breakfast.
Ingredients
Units
Scale
- 1 cups (237 ml) onion
- 1 lbs (454 g) 96% lean ground beef
- 1 cups (237 ml) red bell pepper
- 20 oz (567 g) bag frozen spinach
- 1 tsp garlic powder
- 5 whole eggs
- 1 cups (237 ml) egg beaters/egg whites
- 1 box Jiffy Corn Bread Mix
- 1 whole egg
- 1/3 cup milk
- sour cream
Instructions
- Preheat oven to 350°F (177°C) and line a large baking dish with parchment paper.
- In a large skillet over medium heat, cook the onion and beef until the beef is browned. Stir in the red bell pepper and cook for an additional 1-2 minutes. Stir in the spinach and season with garlic powder, salt, and pepper to taste.
- In a separate bowl, beat together the eggs, Egg Beaters, salt, and pepper.
- Add the beef mixture to the baking dish and pour the egg mixture on top.
- Mix the Jiffy Corn Bread Mix, egg, and milk to form a batter. Pour on top of the breakfast bake.
- Bake for 35-40 minutes, or until fully cooked.
Notes
- For a richer flavor, use 80/20 ground beef instead of 96% lean.
- To prevent a soggy bottom, pre-bake the cornbread crust for 10 minutes before adding the beef mixture.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 200