Cornbread Breakfast Casserole – a delicious recipe with twists, pork sausage, eggs, cream, pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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 375u00b0 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.
280
kcal
Calories
19
g
Fat
6
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tube (11-1/2 ounces) refrigerated cornbread twists, 1/4 pound bulk pork sausage, 3 large eggs, 2 tablespoons half-and-half cream, and more.
Yes, Cornbread Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
