Corn Bread Breakfast Casserole Recipe

1
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Corn Bread Breakfast Casserole Recipe

Read Reviews
1
Publisher Photo
—Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 tube (11-1/2 ounces) refrigerated corn bread twists
  • 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Corn Bread Breakfast Casserole in Cooking for One or Two Cookbook 2003, p28

Nutritional Facts

1 piece: 915 calories, 52g fat (19g saturated fat), 372mg cholesterol, 1881mg sodium, 75g carbohydrate (18g sugars, 0 fiber), 32g protein.

  • 1 tube (11-1/2 ounces) refrigerated corn bread twists
  • 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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

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PineRock User ID: 6203002 57440
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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