Cornbread Breakfast Casserole

Directions

1. Unroll and separate cornbread 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 chiles. 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.