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Ingredients

  • 1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
  • 1/4 pound bulk pork sausage
  • 3 large 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 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.
  • 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.
Editor's Note: This recipe was tested with Pillsbury refrigerated corn bread twists.
Nutrition Facts
1 piece: 915 calories, 52g fat (19g saturated fat), 372mg cholesterol, 1881mg sodium, 75g carbohydrate (18g sugars, 0 fiber), 32g protein.

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Reviews

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  • PineRock
    Apr 6, 2013

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