Cornbread Breakfast Casserole

• 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

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 375u0b0 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.

twists, pork sausage, eggs, cream, pepper, salt, mexican cheese blend, green chilies

Taken from www.tasteofhome.com/recipes/cornbread-breakfast-casserole/ (may not work)