Cornbread Breakfast Casserole
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 servings.
—Taste of Home Test Kitchen
Ingredients
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1 tube (11 ounces) refrigerated cornbread swirls or plain breadsticks
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1/4 pound bulk pork sausage
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3 large eggs
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2 tablespoons half-and-half cream
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1/8 teaspoon pepper
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Dash salt, optional
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1/2 cup Mexican cheese blend or cheddar cheese
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2 tablespoons chopped green chiles
Directions
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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.
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2.
Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.
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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.
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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.
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5.
Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.
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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