INGREDIENTS
•
1 (16-ounce) package hot pork sausage
•
1 (15½-ounce) can white hominy, drained
•
1 (15½-ounce) can yellow hominy, drained
•
1 1/2 cups cups shredded sharp Cheddar cheese, divided
•
1 (2-ounce) jar chopped pimiento, drained
•
1 small onion, finely chopped
•
4 eggs
•
1 tablespoon chopped fresh parsley