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Sausage, Hominy and Egg Brunch

Recipe By: Mary Ellen Andrews  
This casserole spotlights hominy, which is a basic ingredient in Southern cooking. It's especially nice to serve on cold winter days for a hearty brunch or supper.
 
  • Prep: 15 Minutes
  • |
  • Cook: 30 Minutes
  • |
  • Total: 45 Minutes
 
6
 
 
  • 1 pound bulk hot pork sausage
    •
  • 6 hard-cooked eggs, sliced
    •
  • 2 (15 ounce) cans yellow hominy, drained
    •
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
    •
  • 1 cup sour cream
    •
  • 1/4 teaspoon Worcestershire sauce
    •
  • 1 cup shredded Cheddar cheese
    •
  • 1 cup soft bread crumbs
    •
  • 3 tablespoons butter, melted
    •
 
  1. In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325 degrees F for 30-35 minutes or until bubbly and golden brown.
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More Reviews (1)
Reviewed By: Malia
My dad and I made this dish together over Thanksgiving break. It was a big hit for breakfast! We used bacon since we didn't have sausage and doubled the recipe so we could eat it again the next morning. Next time we would have used more bread crumbs to completely cover the top because that was a tasty addition. I'll make this one again!