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Southern Sausage and Egg Casserole




Source of Recipe


Aunt Saunny

4 hard-cooked eggs
1/4 cup butter (4 ounces)
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
dash pepper
2 cups milk
1 pound bulk pork sausage, cooked and drained
1 can (2 cups) whole kernel corn, drained
1 cup soft bread crumbs, about 1 1/2 to 2 slices bread
2 teaspoons melted butter

Slice 2 of the eggs into a 1 1/2-quart casserole. In a small saucepan over medium-low heat, blend butter, flour, salt, and pepper. Stir until smooth; add milk and continue to cook, stirring constantly, until mixture is thickened and bubbly. Stir in cooked drained sausage and the drained corn. Pour over sliced eggs. Slice remaining 2 eggs; arrange over top of sausage mixture. Toss bread crumbs with 2 teaspoons melted butter. Sprinkle top of casserole with bread crumbs. Bake casserole at 375° for 20 to 25 minutes, or until heated through.