Cornbread Breakfast Casserole

1. 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. 2

   Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.

3. 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. 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. 5

   Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.

* Per serving · 4 servings · Values may vary.