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Sausage Corn Bread Bake

By: Bob Evans®

"A layer of hash brown potatoes, then creamy corn and sausage, topped with a layer of corn bread makes a hearty breakfast to start your family's day."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound Bob Evans® Original Recipe Sausage Roll
1 (20 ounce) package Bob Evans® Seasoned Hash Browns
1 (8.5 ounce) box corn muffin mix
2/3 cup milk
1 egg
2 (15 ounce) cans creamed style corn
1/3 cup chopped onions
1 cup frozen peas
1 medium red pepper, diced
1/3 cup milk

Directions

Preheat oven to 375 F.
In small bowl, combine corn muffin mix, 2/3 cup milk and egg. Set aside. In medium skillet over medium heat, crumble and cook sausage until brown. Stir in corn, onions, peas and red pepper. Set aside. Press potatoes into a greased 9x 13 inch baking dish. Pour 1/3 cup milk over potatoes. Pour sausage mixture over potatoes and top with corn muffin mixture.
Cover and bake 45 minutes. Uncover and bake an additional 15 to 20 minutes or until top is golden brown.