1 lb. bulk pork sausage
4 hard boiled eggs
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1 (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 dish. In saucepan, melt butter; blend in flour. 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. Serves 6.