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Corn Bread Breakfast Casserole

Corn Bread Breakfast Casserole
—Taste of Home Test Kitchen
2 ServingsPrep: 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.
© Taste of Home 2013

2 of 2

Corn Bread Breakfast Casserole (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013