Protein-laden, easy to portion, and highly portable, the dish takes advantage of boxed corn muffin mix, conveniently packaged with all the essential ingredients, so all that’s left to do is mix and pour. As it bakes in the oven, the cornbread magically settles at the bottom, forming a sturdy base for the custardy eggs. The mix-ins are merely a suggestion–make 1:1 swaps for all of them. The pickled jalapeños can be replaced with roasted red peppers; almost any flavorful cheese such as Monterey Jack, or Swiss, can take the place of cheddar; and a pre-cooked protein like crumbled breakfast sausage, chorizo, or tempeh can switch places with the bacon.
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Generously coat a 13x9" baking dish with nonstick vegetable oil spray. Cook 4 oz. bacon (4–6 slices) in a dry large skillet, preferably nonstick, over medium heat, turning occasionally, until browned and crisp, 8–10 minutes; transfer to paper towels to drain. Let sit until cool enough to handle, then finely chop.
Step 2
Whisk one 8.5-oz. box corn muffin mix and 2 cups half-and-half in a medium bowl until smooth. Add 6 large eggs and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and whisk to combine. Stir in bacon, ½ cup coarsely grated extra-sharp cheddar, ½ cup chopped drained pickled jalapeños, patted dry, and 2 Tbsp. finely chopped chives; scrape batter into prepared pan.
Step 3
Bake casserole until slightly puffed and just set (center should still wobble slightly when casserole is gently shaken), 25–30 minutes. Let cool 10–15 minutes before cutting into squares.
Do Ahead: Casserole can be baked 5 days ahead. Let cool, cover, and chill.
Recipe notes
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