Sausage, Hominy and Egg Brunch |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This casserole spotlights hominy, which is a basic ingredient in Southern cooking. It's especially nice to serve on cold winter days for a hearty brunch or supper. Ingredients:
1 pound johnsonville® hot ground sausage |
6 hard-cooked eggs, sliced |
2 cans (15-1/2 ounces each) yellow hominy, drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1/4 teaspoon worcestershire sauce |
1 cup (4 ounces) shredded cheddar cheese |
1 cup soft bread crumbs |
3 tablespoons butter, melted |
Directions:
1. In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until bubbly and golden brown. Yield: 6-8 servings.
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