3/4 cup crumbled cornbread
Vegetable cooking spray
1 1/2 cups (6 ounces) shredded extra sharp Cheddar
6 large eggs, lightly beaten
1 1/2 cups milk
1 teaspoon hot sauce
1 teaspoon Picapeppa ( hot sauce )
1/4 teaspoon black pepper
1/4 teaspoon salt
Place about 2 tablespoons crumbled cornbread into bottom of each of 6 (6 ounce)
ramekins or custard cups coated with cooking spray. Top each with 1/4 cup
cheese. Combine eggs and remaining ingredients; pour 1/2 cup into each ramekin.
Bake at 375 for 20 to 25 minutes or until golden.