Ingredients
1 tube (11 ounces) refrigerated corn bread swirls or plain breadsticks1/4 pound bulk pork sausage3 large eggs2 tablespoons half-and-half cream1/8 teaspoon pepperDash salt, optional1/2 cup Mexican cheese blend or cheddar cheese2 tablespoons chopped green chiles
Preparation
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.
Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside.
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.
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.
Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.
