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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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Preheat your portable pizza oven with a deep-dish skillet inside.
In a mixing bowl, combine the Jiffy Cornbread Mix, milk, and eggs, stirring until just combined. Chop the breakfast ham and fold it into the batter along with the shredded cheddar cheese.
Once the pizza oven reaches 500°F, carefully remove the skillet and add the butter, swirling it around to coat the bottom.
Pour in the cornbread batter, spreading it evenly. Return the skillet to the oven and bake for 8-9 minutes until golden brown. Carefully remove from the oven, take the cornbread out of the skillet, and let it rest.
Lightly oil the skillet and add the pancetta. Bake at 400°F for 4 minutes, then carefully remove from the oven. Add grape tomatoes and minced garlic to the skillet, mix, and return it to the oven for another 4 minutes.
Remove carefully and stir in the fresh basil, oregano, parsley, salt, and pepper.
Create two small wells in the mixture and crack the eggs into them. Return the skillet to the oven and bake for about 3 minutes, or until the eggs reach your desired doneness.
Plate the cornbread and top it with the roasted tomato, herb, and egg mixture. Serve immediately and enjoy!
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