Single-Serve Cornbread, Egg, and Bacon Casserole

Egg, bacon, and cornbread bake

Diana Rattray

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
631 Calories
41g Fat
45g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 631
% Daily Value*
Total Fat 41g 53%
Saturated Fat 19g 96%
Cholesterol 291mg 97%
Sodium 963mg 42%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 10%
Total Sugars 16g
Protein 20g
Vitamin C 0mg 1%
Calcium 186mg 14%
Iron 3mg 19%
Potassium 247mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cornbread or cornbread muffins make up the base for these individual breakfast egg casseroles. The cornbread is topped with bacon, a whole egg, cheese, and cream. You may use biscuits or bread cubes instead of the cornbread, and other meats may be used.

These simple individual breakfast casseroles are quick and easy to prepare, and they bake to perfection in just 15 minutes. Use leftover baked cornbread or corn muffins for this dish, and feel free to substitute sliced link sausage or diced ham, or use vegetarian bacon or meat crumbles. 

For a topping, use Cheddar or a Cheddar Jack blend of cheeses. A Mexican blend would work as well.


  • 1/2 stick butter, softened, for greasing the ramekins

  • 2 to 3 medium corn muffins or cornbread slices, broken into chunks

  • 6 strips bacon, cooked and drained, diced or crumbled

  • 4 large eggs

  • 4 to 6 tablespoons shredded cheddar or cheddar jack cheese

  • 6 tablespoons heavy cream

  • Dash kosher salt

  • Dash freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Butter four 6- to 8-ounce ramekins. Preheat the oven to 400 F/200 C/Gas 6.

  3. Divide the chunks of cornbread among the four ramekins. Sprinkle crumbled bacon evenly over the cornbread chunks. 

  4. Break an egg into each ramekin.

  5. Sprinkle shredded cheese evenly over each egg.

  6. Drizzle each little breakfast casserole with 1 1/2 tablespoons of heavy cream and then sprinkle lightly with kosher salt and freshly ground black pepper.

  7. Bake the casseroles for 15 to 16 minutes, or until the whites of the eggs are set, but the yolks are still somewhat soft. Bake a bit longer if you like your egg yolks firm.

  8. Enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.