Creamy Eggs Pot Pie with Cornbread

Name: Creamy Eggs Pot Pie with Cornbread
Prep time: 28 min
Cook time: 8 min
Total time: 36 min
Yield: 4 servings
Cuisine: American
Ingredients: 500g eggs; 150g celery; 150g jalapeno; 2 corn kernels; 2 cups cornbread; 1/4 cup BBQ sauce; 1 tsp hot sauce; 2 tsp cheddar cheese; 1 tsp ranch seasoning; 3 tbsp olive oil; to taste salt and black pepper

A creamy American eggs pot pie with celery, jalapeno and corn kernels, finished with BBQ sauce, cheddar cheese and ranch seasoning, served over cornbread.

Total time

36 min

Prep

28 min

Cook

8 min

Difficulty

easy

Cuisine

American

vegetarian

Ingredients

500geggs

150gcelery

150gjalapeno

2corn kernels

2 cupscornbread

1/4 cupBBQ sauce

1 tsphot sauce

2 tspcheddar cheese

1 tspranch seasoning

3 tbspolive oil

to tastesalt and black pepper

Instructions

Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 4 minutes.

Add the celery, jalapeno and corn kernels, cooking until softened, about 4 minutes.

Stir in the BBQ sauce, hot sauce, cheddar cheese and ranch seasoning for 3 minutes.

Prepare the cornbread separately according to package directions.

Let everything simmer for about 9 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the cornbread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

641

Protein

24g

Fat

32.9g

Carbs

60.3g

Fiber

4.4g

Sodium

944mg

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