Serving Size: 8
Nutritional Information: Cal 415; Fat Cal 250; Total Fat 28g; Saturated Fat 11.5g; Cholesterol 279mg; Sodium 790mg; Total Carbs 22.5g; Dietary Fiber 1g; Sugars 4.5g; Protein 17g This recipe provides DRV of: 35% vitamin A; 2% vitamin C; 45% calcium; 20% iron.
|1/4 cups||butter or margarine|
|1/2 cups||crip cooked bacon pieces|
|1/4 cups||green onions, chopped|
|4||cornbread muffins or squares cut in half|
|1/2 cups||reduced fat mayonnaise|
|8||eggs, hard-coooked, chopped|
|1/4 teaspoons||white pepper|
|2 cups||skim milk or 2% milk|
|1 cups||cheddar cheese, shredded|
- Melt butter in a saucepan over low heat; stir in flour, mixing until smooth. Gradually add milk, stirring until mixture thickens. Cook, stirring until thoroughly heated.
- Slice cornbread muffins or squares in half horizontally and place on individual serving plates. Spoon egg sauce over cornbread and sprinkle with green onions, bacon and cheese.