Corn Bread Breakfast Casserole Recipe

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.

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