Corn Bread Breakfast Casserole Recipe

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Corn Bread Breakfast Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

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

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.
Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.
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.
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.
Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately. Yield: 2 servings.

Editor's Note: This recipe was tested with Pillsbury refrigerated corn bread twists.

Nutritional Facts 1 serving (1 piece) equals 915 calories, 52 g fat (19 g saturated fat), 372 mg cholesterol, 1,881 mg sodium, 75 g carbohydrate, trace fiber, 32 g protein.

Originally published as Corn Bread Breakfast Casserole in Cooking for One or Two Cookbook , p28

Salmon Scrambled Eggs

Try adding thin strips of smoked ham or salmon to scrambled eggs as they cook to vary your favorite egg dish. Sprinkling in finely chopped dill or chives gives a wonderful fresh herby flavor. —Genise Krause, Sturgeon Bay, Wisconsin