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My Country Kitchen


Mexican Breakfast Casserole

1 1/2 pounds lean turkey sausage
1 pound frozen corn
6 eggs, or equivalent egg substitute
1 pouch cornbread mix
2 cans light creamed corn
3 ounces frozen green Chiles
Pepper
Garlic powder
2/3 pound reduced fat cheddar cheese
Skim milk


1. Cook the turkey sausage in a griddle or pan until completely browned. Remove any excess fat from the pan and evenly spread the turkey sausage in a casserole dish. Sprinkle one pound of frozen corn kernels over the sausage.

2. Mix together the eggs, cornbread mix, creamed corn, green Chiles, pepper, garlic powder and 1/2 a pound of cheese. Add the milk to the mixture until liquid-y.

3. Pour mixture over the corn and sausage. Sprinkle the top with more cheese.

4. Bake at 350 degrees F until barely set.