Preheat oven to 375 degrees. Cook sausage in a large nonstick skillet over medium heat for 6 to 7 minutes or until well browned (165 degrees), stirring frequently to break into large crumbles. Drain on paper towels; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Transform leftover Slow Cooker Corn Casserole into a tasty, strata-like brunch dish featuring Hy-Vee Bakery cornbread and cooked pork sausage.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. fresh ground pork sausage | ||
| 1 ½ c. Basket & Bushel broccoli florets , coarsely chopped | ||
| 1 c. Hy-Vee Short Cuts chopped tricolor bell peppers | ||
| 8 Hy-Vee large eggs | ||
| 1 c. Hy-Vee whole milk | ||
| 1 tsp. Hy-Vee black pepper | ||
| 2 c. leftover Slow-Cooker Corn Casserole | ||
| 1 ½ c. Hy-Vee shredded sharp Cheddar cheese, divided | ||
| ¼ c. sliced green onions, plus additional for garnish | ||
| 3 c. 3/4-inch-cubed Hy-Vee Bakery cornbread |
Things To Grab
- Hy-Vee nonstick cooking spray
- Large nonstick skillet
- Shallow 2-quart baking dish
- Whisk
- Large bowl
- Aluminum foil
Directions
Spray same nonstick skillet with nonstick spray. Add broccoli and bell peppers; cook for 3 to 4 minutes or until bell peppers are softened. Set aside.
Spray a shallow 2-quart baking dish with nonstick spray; set aside. Whisk together eggs, milk and black pepper in a large bowl. Stir in leftover cooked sausage, broccoli mixture, corn casserole, 1 cup cheese and 1/4 cup green onions. Spread evenly in prepared baking dish.
Top evenly with cornbread cubes; sprinkle with remaining 1/2 cup cheese. Cover with foil. Bake for 50 minutes. Remove foil; bake for 15 to 17 minutes more or until knife inserted in center comes out clean.
Let stand 5 minutes before serving. Garnish with additional green onions, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for recipes using Hy-Vee Kitchen ingredients.