In my last post, I shared my recipe for Corn Cake Toppers and showed how to serve them on top of chili and soup. Turns out that these pancake-style cornbread cakes also make a great base for layering breakfast foods. Think of eggs benedict with canadian bacon and egg on top of an english muffin, and all of the variations on that theme. The same endless combinations can be layered on top of a corn cake. And, let me tell you, it is some kinda wonderful!
I'm going to show the most basic corn cake breakfast stack in this post and then share some ideas of ways to expand on this theme. I just kind of happened onto this breakfast combo when I was left with some corn cakes in the fridge after topping chili with them the night before. Now I'm torn about which way I like them best--as a topper or a bottom-er. Hmmm. There must be a better word for that. Let me know if you think of one.
These breakfast stacks have 3 layers of ingredients: a fried egg, crispy bacon, and a corn cake. That's it. Here's how to make and assemble them.
Step-by-step photos for making Bacon & Egg Corn Cake Breakfast Stacks.
Step 2. Cook some bacon. I like to bake mine in the oven and freeze the cooked bacon. It can be reheated in seconds in the microwave. You'll find step-by-step photos in my Oven-Baked Bacon post. Here's the downloadable/printable recipe:
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