Cornbread for breakfast? Yes! I just said that. I have an on-again/off-again relationship with eggs, and I want a healthy meal that’s not the same old boring breakfast items you can find anywhere.This is what my silly brain came up with this morning while I was drifting somewhere between sleep and consciousness.
I will note I was under a bit of stress as to what to do with the large amount of leftover cornbread from last night’s vegan chili extravaganza – which explains my wierd dreams of cornbread for breakfast today.
What you will need:
- Some left over cornbread
- 3 eggs
- vegetarian sausage
- 5 mushrooms, sliced thick
- a bit of onions, sliced
- 2 T. soy milk (or whatever milk you like)
As you can see, I had two morning star sausage patties, and two links … I just used a mixture. Once everything is nice and brown and yummy, remove from the pan and set aside to be added back in later. (I chopped up the sausage into bite-sized chucks).
Next, scramble the eggs in a bowl with the soy milk. Season with salt and pepper. Then, crumble the cornbread into the bowl in bite sized chunks. This sort of reminded me of making french toast. I mixed the chunks around until the cornbread had absorbed most of the egg mixture (there was still a bit of egg at the bottom – no big deal)
Now be sure to add a pat of butter or some more oil to your pan before you put your egg-cornbread mixture in there. Add the mixture, and fry up over medium to medium low heat. You want the eggs to cook, not burn.
I plated mine by topping it with grated cheese, some green onion, and added some hot sauce to the side. It was savory, satisfying, and filling! This is definitely not a boring breakfast.
How do you spice up your breakfast? Please tell me in the comments.
Until next time, I send you peace, love, and good energy.