Breakfast casserole

1 lb. bulk pork sausage

4 hard-cooked eggs

1/4 C. butter or margarine

1/4 C. all-purpose flour

1/2 tsp. salt

Dash pepper

2 C. milk

1, 1-lb. can (2 C.) whole-kernel corn, drained

1 C. soft bread crumbs

Cook sausage; drain. Slice two of the eggs into 1 1/2-quart casserole. In saucepan, melt butter; blend in flour, 1/2 tsp. salt and dash of pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce; pour over eggs.

Slice remaining eggs; arrange atop mixture. Sprinkle with crumbs; bake at 375° for 30 minutes, or until heated throughout. Serves 6.