Bouffant Blonde Cooks: Breakfast Sausage Casserole

Saw this recipe in one those advertisements trying to get us to buy the products listed. Hey, when the recipe is good, who cares how it comes your way?

Sweet Corn Pudding

1 package (12 oz) Birds Eye Steamfresh Super Sweet Corn
1 cup 2% milk
2 eggs, lightly beaten
3 tablespoons Hellmann's Real Mayonnaise
3 Tablespoons Shedd's Spread Country Crock Spread, melted
2 tablespoons sugar
1 tablespoon all-purpose flour
pinch salt

Preheat oven to 350 degrees.

Prepare sweet corn according to package directions. Set aside to cool.

Combine remaining ingredients in large bowl with wire whisk. Stir in corn. Turn into greased 1-quart shallow casserole.

Bake 1 hour or until golden.

Makes six servings.

This recipe comes from the Jimmy Dean sausage people. I'm really not a morning person so I like being able to assemble this the night before and bake it in the morning.

Breakfast Sausage Casserole

1 pkg. Jimmy Dean Roll Sausage, cooked, crumbled and drained
10 eggs, lightly beaten
3 cups light cream
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 oz. day old bread, cubed
4 oz. shredded Cheddar cheese
4 oz. shredded Swiss cheese

Grease 9 x 13-inch pan.

Place bread in pan. Sprinkle with cheeses and sausage.

Combine rest of ingredients together and mix well. Pour over bread.

Refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.

Serves 6-8.