Texas Breakfast Bake

Begin by submerging eggs in a saucepan, then cover them with cold water. Next, bring the water to a rolling boil and immediately take the saucepan off the heat source. Allow the eggs to sit in hot water for 10-12 minutes, then remove them from the hot water and let them cool. Once cooled, peel the eggs and chop them into desired pieces.

In a large skillet, cook the bacon over medium-high heat until it's evenly browned. Remove the cooked bacon from the skillet and crumble it into smaller pieces, setting it aside for later use.

In a medium-sized saucepan, melt butter over medium heat. Once the butter has melted, whisk in flour to create a smooth paste. Continue stirring until all lumps have dissolved.

Slowly pour in milk, whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens.

As the gravy begins to thicken, add chopped eggs and 2 cups of cheese. Cook for an additional 3-5 minutes to melt the cheese and heat through.

Add sour cream, cayenne pepper, salt, and pepper to the gravy mixture. Stir until heated through.

Keep the warm gravy over low heat, away from boiling point, until ready to serve.

Slice cornbread into pieces and lay them flat on serving plates. Ladle a generous amount of egg mixture over the cornbread, followed by remaining shredded cheese, crumbled bacon, and green onion.