Home > Recipes > Sausage, Hominy and Egg Brunch

Sausage, Hominy and Egg Brunch Recipe

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.

[X]

Rate Sausage, Hominy and Egg Brunch Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sausage, Hominy and Egg Brunch Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1 pound bulk spicy pork 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

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.

Nutritional Facts 1 serving (1 cup) equals 391 calories, 30 g fat (15 g saturated fat), 228 mg cholesterol, 954 mg sodium, 14 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Sausage, Hominy and Egg Brunch in Country Pork , p90