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TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.
  3. 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.
  4. 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.
  5. 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.
Originally published as Corn Bread Breakfast Casserole in Cooking for One or Two Cookbook 2003, p28

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Corn Bread Breakfast Casserole

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Reviewed Apr. 6, 2013

I didn't make this, but the calorie count and cholesterol figure would prevent me from even trying it.

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