Corn Bread Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 tube (11-1/2 ounces) refrigerated corn bread twists |
1/4 pound bulk pork sausage |
3 eggs |
2 tablespoons half-and-half cream |
1/8 teaspoon pepper |
dash salt, optional |
1/2 cup mexican cheese blend or cheddar cheese |
2 tablespoons chopped green chilies |
Directions:
1. Unroll and separate corn bread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown.
2. Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.
3. In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set.
4. In a bowl, combine the sausage , scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges.
5. Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately. Yield: 2 servings.
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