CORN BREAD BREAKFAST CASSEROLE
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| SERVING SIZE: |
| INGREDIENTS: |
| 1 c. THRIVE Sausage TVP ¾ c. boiling water 3 T. butter ½ small green pepper, diced (optional) ½ small onion, diced (optional) 8- 12 eggs 1/3 c. milk Salt and pepper to taste ½ -1 c. shredded cheese 1 large or 2 small boxes favorite corn bread mix Pancake syrup Corn Bread 1 c. melted butter, cooled 1 ½ c. sugar 1 c. milk 3 eggs 4 t. baking powder ¼ t. salt 2 c. flour 1 c. cornmeal |
PREPARATION:
Prepare THRIVE Sausage TVP by combining 1 c. TVP with ¾ c. boiling water in a microwave safe dish and microwaving on high for 2 minutes. Remove and let stand several minutes. (Drain off excess water, if any, before using in this recipe.) Meanwhile, sauté onions and green pepper in butter until tender and set aside. Beat eggs, milk, salt and pepper and partially scramble the eggs in a greased skillet over medium heat. Prepare your favorite corn bread mix according to the package directions or use the recipe below. Spread ½ of the corn bread mixture in the bottom of a well greased 9 x 13 inch pan. Spread the sausage TVP, then vegetables, then partially scrambled eggs over the corn bread mixture. Sprinkle with cheese and top with remaining corn bread mixture. Bake at 350 for approximately 30-40 minutes or until inserted toothpick comes out clean. Serve with maple syrup.
In a mixing bowl, whisk together butter and sugar. Whisk in milk. Beat eggs and whisk into mixture. Mix all dry ingredients in a separate bowl, then add to the wet ingredients. Stir until combined, but do not over mix.