Sausage, Hominy and Egg Brunch Recipe

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Sausage, Hominy and Egg Brunch Recipe

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This casserole spotlights hominy, which is a basic ingredient in Southern cooking. It's especially nice to serve on cold winter days for a hearty brunch or supper.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 pound bulk spicy pork sausage
  • 6 hard-boiled large eggs, sliced
  • 2 cans (15-1/2 ounces each) yellow hominy, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup soft bread crumbs
  • 3 tablespoons butter, melted

Directions

In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until bubbly and golden brown. Yield: 6-8 servings.
Originally published as Sausage, Hominy and Egg Brunch in Country Pork 1996, p90

Nutritional Facts

1 cup: 391 calories, 30g fat (15g saturated fat), 228mg cholesterol, 954mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 14g protein.

  • 1 pound bulk spicy pork sausage
  • 6 hard-boiled large eggs, sliced
  • 2 cans (15-1/2 ounces each) yellow hominy, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup soft bread crumbs
  • 3 tablespoons butter, melted
  1. In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until bubbly and golden brown. Yield: 6-8 servings.
Originally published as Sausage, Hominy and Egg Brunch in Country Pork 1996, p90

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