Sausage, Hominy And Egg Brunch

• 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 sour cream
• 1/4 teaspoon Worcestershire sauce
• 1 cup 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 325u0b0 for 30-35 minutes or until bubbly and golden brown.

pork sausage, eggs, yellow hominy, condensed cream, sour cream, worcestershire sauce, cheddar cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/sausage-hominy-and-egg-brunch/ (may not work)