Featherbed Eggs

Prep Time
Cook Time
1d 1h 30m
Ready In

Recipe: #39827

November 26, 2022

"A breakfast casserole (strata) Recipe source: The Best of America's Test Kitchen (2015)"

Original is 10-12 servings


  • Serving Size: 1 (398.7 g)
  • Calories 535.8
  • Total Fat - 29.3 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 755.2 mg
  • Sodium - 1356.8 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 8.2 g
  • Protein - 39.5 g
  • Calcium - 609.7 mg
  • Iron - 4.5 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To make the cornbread: preheat oven to 400 degrees F.

Step 2

Line rimmed baking sheet with parchment paper and spray the paper with cooking spray.

Step 3

In a bowl whisk together the dry ingredients (cornmeal - cayenne). In another bowl whisk milk and eggs together and then whisk the milk/egg mixture into the dry ingredients until combined.

Step 4

Pour batter into prepared sheet, spreading to cover the entire baking sheet. Bake for 15-20 minutes or until lightly browned and cornbread started to pull away from sides. Let cornbread cool in sheet on wire rack for 10 minutes.

Step 5

To make the custard: spray a 11 x 9 inch baking dish with cooking spray. Tear the cornbread into 1 inch pieces and place in cooking dish. Pour 1 1/2 cups cheddar and the scallions over the bread; toss. In a bowl whisk together the wet ingredients (milk -eggs plus salt). Pour custard over the bread mixture and then top with 1 cup cheddar. Cover with plastic wrap. Weigh down with filled plastic bags (these can be filled with rice or sugar) and refrigerate for at least 6 hours or up to 24 hours.

Step 6

Preheat oven to 325 degrees F. Remove weighted bags and discard plastic. Bake for 50-60 minutes or until lightly browned. Let rest 15 minutes. Serve with hot sauce.


No special items needed.

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