1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add sausage; cook 8 minutes or until internal temperature reaches 160°, turning once. Transfer sausage to cutting board; cut into 1-inch pieces.
3. In same skillet, cook and stir vegetables 7 minutes or until tender.
4. Spread sausage and vegetables in prepared dish; sprinkle with cornbread and cheese. In medium bowl, whisk eggs and ⅓ cup water; pour over bread.
5. Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 8 minutes. Cut casserole into 12 pieces.
Chef Tips: Customize this recipe by swapping the pork sausage with chicken breakfast sausage and/or the cornbread with Bowl and Basket™ wheat bread.
- 30 g Fat
- 13 8 Saturated
- 210 mg Cholesterol
- 847 mg Sodium
- 28 g Carbohydrates
- 2 g Fiber
- 18 g Sugars
- 16 g added sugars
- 18 g protein
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Nutritional Information
- 30 g Fat
- 13 8 Saturated
- 210 mg Cholesterol
- 847 mg Sodium
- 28 g Carbohydrates
- 2 g Fiber
- 18 g Sugars
- 16 g added sugars
- 18 g protein
Directions
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add sausage; cook 8 minutes or until internal temperature reaches 160°, turning once. Transfer sausage to cutting board; cut into 1-inch pieces.
3. In same skillet, cook and stir vegetables 7 minutes or until tender.
4. Spread sausage and vegetables in prepared dish; sprinkle with cornbread and cheese. In medium bowl, whisk eggs and ⅓ cup water; pour over bread.
5. Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 8 minutes. Cut casserole into 12 pieces.
Chef Tips: Customize this recipe by swapping the pork sausage with chicken breakfast sausage and/or the cornbread with Bowl and Basket™ wheat bread.