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Preheat your oven to 375˚F.
In a large mixing bowl, combine the pancake mix, cornmeal and sugar. Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full. Place one egg in each cup or muffin cavity, making sure it doesn't overflow. Sprinkle a tiny pinch of salt on top of each egg.
Gently pierce each egg yolk with a toothpick to prevent it from exploding during baking. Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean. Let them cool a bit before enjoying them warm.