Cowboy Cornbread 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 a 13x9-inch baking pan with cooking spray or shortening.
2. 2Whisk the flour, cornmeal, sugar, baking powder, and 1/4 teaspoon of salt in a medium bowl. In a separate small bowl, combine 1/3 cup of milk, the vegetable oil, and 1 egg. Pour the wet ingredients into the dry mixture and stir until just combined to keep the cornbread tender. 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 large nonstick skillet over medium-high heat for 5 to 7 minutes. Break the meat apart as it cooks until browned and cooked through. Drain any excess fat and transfer the mixture to a plate.
4. 4Whisk 6 eggs, 1/4 cup of milk, and 1/2 teaspoon of salt in a medium bowl until fully blended. Melt the butter in the same skillet over medium heat until it sizzles, then pour in the beaten eggs.
5. 5As 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. They'll continue cooking in the oven, so don't dry them out.
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. Cut into squares.

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