Patio Egg, Sausage, and Corn Scramble

1 pound bulk pork sausage
5 large hard-boiled eggs, sliced
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and black pepper to taste
2 cups half-and-half
2 cups fresh or thawed frozen corn kernels
1 cup soft bread crumbs
2 tablespoons butter, melted

In a large skillet, break up the sausage, fry over moderate heat till well cooked and crumbly, and drain on paper towels.

2. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and arrange half the egg slices over the bottom.

3.  In a large heavy saucepan, melt the butter over moderate heat, add the flour, season with salt and pepper, and stir 1 minute. Add the half-and-half and whisk constantly till the sauce is bubbly and thickened. Stir the sausage and corn into the sauce, pour over the eggs in the casserole, and arrange the remaining egg slices over the top.

4. In a small mixing bowl, combine the bread crumbs and melted butter, spoon evenly over the top of the casserole, and bake till golden, about 30 minutes.