Sausage Egg Bake
|Bulk pork sausage||1⁄2 Pound|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Yellow cornmeal/White cornmeal||1 Cup (16 tbs)|
|Reconstituted nonfat dry milk/Fluid milk||1 Cup (16 tbs)|
|Hard-cooked eggs||3 , chopped|
Brown bulk pork sausage slowly in skillet; drain, reserving 1/4 cup drippings.
In mixing bowl sift together all-purpose flour, sugar, baking powder, and salt; stir in yellow or white cornmeal.
Add the 2 eggs, reconstituted nonfat dry milk, and reserved drippings.
Beat with rotary beater just till smooth.
Fold in browned sausage and chopped hard-cooked eggs.
Pour into greased 9x9x2-inch pan.
Bake at 425° till done, 20 to 25 minutes.