Cornbread Breakfast Casserole

I've been working on school stuff recently, so I was unable to post anything, but now I'm free to do so.  As you may know, the last post I made was soul food. and I made some killer soul food.  But I had a lot of left over cornbread, like about half a pan.  So I decided to make some breakfast casserole from it.

Cornbread Breakfast Casserole

½ a pan of cornbread cubed or 1½-2 cups cubed corn bread

1½ cups milk

2 eggs beaten into milk

1 tsp salt

2 strips of bacon chopped up

¼ Onion chopped up

¼-½ cup cheddar cheese shredded or match-sticks

½ tsp black pepper

¼ tsp garlic powder

Dash of all-spice

1 tsp mustard (optional)

First cut up the corn bread carefully place it in a chaffing dish or casserole dish.

Next cover with cheese.

Sautee onions, bacon/sausage, and spices. Add on top and pour over the milk and egg mixture.

Cook at 350 Fahrenheit for 30 minutes. Let sit 10 minutes before eating.

Huggsies!!!
Kyle