1 lb. bulk pork sausage
4 hard cooked eggs
1/4 c. butter
1/4 c all purpose flour
2 c. milk
1 lb. can (2 c.) whole kernel corn, drained
1 c. soft bread crumbs

Cook sausage; drain. Slice 2 of the eggs into 1 1/2 quart casserole. In sauce pan melt butter. Blend in flour, 1/2 teaspoon 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 degrees for 30 minutes or until heated through.