the newest siren of Sherwood and only 4 months old, she
gets alittle feisty when her mom eats this incredible breakfast
(81/2 oz.) package corn muffin mix
3 cups cubed (1/2 inch) Italian loaf
8 ounces hot turkey Italian sausage
1 cup chopped onion
2 cups milk
1 teaspoon ground cumin
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
1 (10 oz) diced tomatoes and green chilies (Rotel), undrained
4 eggs, beaten
1 cup (4 oz) shredded Colby-Jack cheese
corn muffin mix according to package directions; cool.
Crumble muffins into large bowl and stir in bread-set aside.
Remove casings from sausage and cook with onion in large
nonstick skillet until browned; crumble and drain grease.
Combine next 6 ingredients and stir until well blended.
Add sausage mixture; stir well. Stir into bread mixture
and spoon half into a 9x13 greased pan. Top with 1/2cup
cheese. Spoon remaining bread mixture over cheese, and
sprinkle 1/2 cup cheese on top. Cover and refrigerate overnight
(8 hours). In morning, bake at 350 degrees 35 to 45 minutes
(until lightly browned). Let stand 10 minutes, then cut
into squares and serve with your favorite salsa. Yield
RETURN TO RECIPE