Cornbread Breakfast Casserole

Name: Cornbread Breakfast Casserole
Ingredients: 1 tube (11-1/2 ounces) refrigerated cornbread 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

8 ingredients

5 steps

Ingredients

1 tube (11-1/2 ounces) refrigerated cornbread 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

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 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.