In a previous post, I shared my recipe for Corn Cake Toppers and showed how to serve them on top of chili and soup. They also make a delicious base for a breakfast stack. Today's post is one of my favorite combos.
These breakfast stacks have 3 layers of ingredients: eggs scrambled with fresh spinach, Canadian bacon, and a corn cake. That's it. Easy, nutritious and delicious.
High in protein, iron, calcium, and vitamin A. These aren't exactly low in calories & carbs, but they are loaded with nutrients. (If you're watching your sodium intake, you may want to omit the Canadian Bacon.)
Here's how to make and assemble them.
Step-by-step photos for making
Eggs Florentine Corn Cake Breakfast Stacks
Step 1. Make a batch of corn cakes. You'll find my step-by-step photos here:
Step 2. Brown the Canadian Bacon in a skillet that's been coated with cooking spray. Use 1 or 2 slices per breakfast stack.
Step 3. Meanwhile, cut some fresh spinach into 1/4" shreds and toss it in a hot skillet that's coated with cooking spary. Cook just until it's wilted--this only takes a minute.
view my favorite non-stick skillet on Amazon: 10 1/4 inch Scanpan Skillet
(It's pricey, but the best!)
Step 4. Whisk the eggs and add them to the spinach. I use a 1:1 ration of whole eggs to eggs whites--reduces calories and fat, while you get a protein boost from the egg whites. These cook up quickly.
Step 5. Season eggs with salt and pepper to taste.
Step 6. Put a warm corn cake on a plate.
Step 7. Add the Canadian Bacon.
Step 8. Top it with the egg/spinach mixture.
That's it. Easy, huh?
VARIATIONS TO TRY. You can mix it up with different layer combinations and toppings. There are so many possibilities. Here are a few.
MAKE IT CHEESY. Try adding cheese on top and melting it under the broiler.
FEEDING A CROWD? Set up a corn cake breakfast stack bar with a variety of layer and topping options, and let everyone build their own. Fun and easy.
This is stacking up to be a delicious breakfast. So good.
Make it a Yummy day!
Here's another breakfast stack to try:
Corn Cake Breakfast Stack with Bacon and Eggs
Serve these with:
Parmesan Hash Brown Cups