Sausage Brunch Casserole

Recipe courtesy of the National Hot Dog and Sausage Council.

Recipe Ingredients:

1 pound pork sausage links, casings removed
2/3 cup chopped onion
1/2 cup chopped green bell pepper
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cup medium hot picante sauce
1 (8.5-ounce) package corn muffin mix
2 cups shredded sharp cheddar cheese - divided use
1/4 cup half-and-half
1 large egg
1 cup sour cream
1/4 cup finely chopped fresh cilantro
1/4 cup sliced black olives

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Grease 10-inch glass pie plate.
3. In a large, 12-inch skillet, crumble the pork sausage and brown. Drain excess fat.
4. Add onions and green pepper and continue cooking until vegetables are crisp-tender.
5. Stir in drained black beans and the picante sauce. Set aside.
6. In a medium bowl, combine corn muffin mix, 1 cup of the cheddar cheese, the half-and-half and the egg. Stir just until moistened.
7. Press mixture on bottom and up sides of the greased pie plate.
8. Spoon sausage mixture into crust.
9. Bake 25 minutes or until mixture is set. Remove from oven.
10. Sprinkle with remaining 1 cup of cheddar cheese. Bake 5 minutes or until cheese is melted.
11. Allow to stand 5 minutes. Cut into six wedges and serve with a dollop of sour cream and a sprinkle of fresh cilantro and black olives.

Makes 6 servings.

Recipe and photograph courtesy of the National Hot Dog and Sausage Council.