Cowboy Breakfast Bake

Ingredients

• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup milk
• 2 tablespoons vegetable oil
• 1 egg
• 1 package (12 oz) bulk pork sausage
• ½ cup sliced red bell pepper
• ½ cup sliced onion
• 6 eggs
• ¼ cup milk
• ½ teaspoon salt
• 1 tablespoon butter
• 2 cups shredded Cheddar cheese (8 oz)
• ⅔ cup chunky-style salsa, if desired

Instructions

1. 1Preheat the oven to 400°F. Grease the bottom and sides of a 13x9-inch baking pan with cooking spray or shortening.
2. 2Whisk the flour, cornmeal, sugar, baking powder, and one-quarter teaspoon of salt in a medium bowl. In a separate small bowl, combine one-third cup of milk, the vegetable oil, and one egg. Pour the wet ingredients into the dry mixture and stir until just combined. Spread the batter evenly into the prepared pan and bake for 10 to 13 minutes until the crust turns light golden brown.
3. 3Cook the pork sausage, sliced red bell pepper, and sliced onion in a nonstick skillet over medium-high heat for 5 to 7 minutes. Stir occasionally until the sausage is browned and cooked through. Drain any excess fat, then transfer the mixture to a plate and keep it warm.
4. 4Whisk six eggs, one-quarter cup of milk, and one-half teaspoon of salt in a medium bowl until fully blended.
5. 5Melt the butter in the same skillet over medium heat until it sizzles. Pour in the beaten eggs. As the edges begin to set, gently lift the cooked portions with a spatula to let the uncooked eggs flow underneath. Cook for 3 to 4 minutes without over-stirring until the eggs are mostly set but still slightly moist.
6. 6Spoon the scrambled eggs evenly over the baked cornbread crust. Top with the warm sausage and pepper mixture, then sprinkle the shredded cheddar cheese over the top. Bake for 5 to 7 minutes until the cheese melts completely. Slice the casserole into squares and serve warm.

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