Corn Bread Breakfast Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 915
  • Fat:
  • 52 g
  • Saturated Fat:
  • 19 g
  • Cholesterol:
  • 372 mg
  • Sodium:
  • 1881 mg
  • Carbohydrate:
  • 75 g
  • Fiber:
  • 0 g
  • Protein:
  • 32 g


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Corn Bread Breakfast Casserole

Cooking for One or Two Cookbook
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SERVINGS: 2

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

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.


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