Confetti Brunch Recipe With Bacon, Eggs and Cornbread

1 Comment

confetti brunch recipe

This breakfast dish has something for everyone. Confetti Brunch features eggs, cornbread and crisp bacon.


  • ¼ cup butter or margarine
  • ¼ cup flour
  • 2 cups skim milk or 2% milk
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 8 hard-cooked eggs, chopped
  • ½ cup reduced-fat mayonnaise
  • 4 cornbread muffins or squares cut in half
  • ¼ cup green onions, chopped
  • ½ cup crisp cooked bacon pieces
  • 1 cup shredded Cheddar cheese


  1. Melt butter in a saucepan over low heat; stir in flour, mixing until smooth. Gradually add milk, stirring until mixture thickens.
  2. Add salt, pepper, eggs and mayonnaise; mix completely. Cook, stirring until thoroughly heated.
  3. 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. Makes 8 servings.

Recipe courtesy of the North Carolina Egg Association

1 Comment

  1. Michael Nichols

    March 21, 2010 at 8:43 pm

    I am looking for a recipe published in NC Farm Bureau Journal several years ago for a chicken pot pie casserole. Do you have published recipes on file, and if so, does it include this one/

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