Fried Cornbread and Eggs
from https://tramplingrose.com/

Fried Cornbread and Eggs is a great way to use leftover or excess cornbread for the next morning’s breakfast. Easily add whatever breakfast meat you prefer, as well as peppers or hot sauce for some heat, and top with cheese.

2 large eggs
1-2 corn muffins, crumbled into pieces
1 1/2 Tbsp. unsalted butter
1/4 C pickled jalapeños, drained (optional)
1/4 C bacon, cooked and crumbled (optional)
1/4 C shredded cheese (optional)
salt & pepper

In a small bowl, lightly beat the eggs.

Heat the butter in a medium skillet over medium heat. When it's foamy, add the crumbled cornbread, and toss to coat. Allow it to lightly brown, stirring occasionally. If using, also add the jalapeños and the bacon.

Cook for 3-4 minutes, then add the eggs. Toss the cornbread mixture to coat, and stir while the eggs cook.

If using, top with cheese, turn off the heat, and cover for 1-2 minutes, or until the cheese melts.

Recipe Source: Taste of Southern