Cornbread Breakfast Casserole

Instructions

Place a rack in middle of oven; preheat to 350°. Generously coat a 13x9" baking dish with nonstick vegetable oil spray. Cook 4 oz. bacon (4-6 slices) in a dry large skillet, preferably nonstick, over medium heat, turning occasionally, until browned and crisp, 8-10 minutes; transfer to paper towels to drain. Let sit until cool enough to handle, then finely chop. Whisk one 8.5-oz. box corn muffin mix and 2 cups half-and-half in a medium bowl until smooth. Add 6 large eggs and 2 tsp. Diamond Crystal or 11⁄4 tsp. Morton kosher salt and whisk to combine. Stir in bacon, 1⁄2 cup coarsely grated extra-sharp cheddar, 1⁄2 cup chopped drained pickled jalapeños, patted dry, and 2 Tbsp. finely chopped chives; scrape batter into prepared pan. Bake casserole until slightly puffed and just set (center should still wobble slightly when casserole is gently shaken), 25-30 minutes. Let cool 10-15 minutes before cutting into squares. Do Ahead: Casserole can be baked 5 days ahead. Let cool, cover, and chill.

• Nonstick vegetable oil spray Notes: for pan
• oz. bacon Notes: 4, 4-6 slices
• 8.5-oz. box corn muffin mix Notes: 1, preferably Jiffy
• half-and-half Notes: 2 cups
• large eggs Notes: 6
• tsp. Diamond Crystal or 11⁄4 tsp. Morton kosher salt Notes: 2
• 1⁄2 cup coarsely grated extra-sharp cheddar
• 1⁄2 cup chopped drained pickled jalapeños Notes: patted dry
• Tbsp. finely chopped chives Notes: 2