Sunday, December 06, 2015



1 lb bulk breakfast sausage
6 Eggs
1/2 c Sour cream
4 tb Chopped onions
4 tb Chopped bell pepper

Brown sausage, onions and bell peppers in heavy skillet.
Drain. Line baking dish with 3/4 of the sausage mixture.
Combine eggs and sour cream. Season to taste. Pour over
sausage mixture. Bake at 350 degrees until eggs are semi-
set. Stir egg mixture and top with remaining sausage.
Bake until eggs are firm.

Yield: Serves 4 to 6.
Category: Casserole, Breakfast

How to Make GOOD Scrambled Eggs?

Anyone who likes eggs for breakfast can appreciate
these tips:

Break eggs into a bowl; allow 2 eggs per person. Whisk
eggs with salt and pepper to taste. In a heavy skillet
over medium heat, melt 1 to 2 tablespoons of butter. When
the butter stops foaming, reduce heat to medium-low. Add
the eggs to the hot pan. After a minute or 2, when the
bottom and edges have begun to cook and solidify, scrape
and lift the edges with a spatula and allow the uncooked
part to run under the part lifted. Fold cooked parts
towards the center. Repeat the scraping, lifting, and
folding until the egg has formed curds. More stirring
will make small curds and less will make larger, fluffier
curds. When the curds are firm but still moist, remove
to plates or serving dish. They will continue cooking
after they leave the pan.

For lighter eggs, add about a tablespoon of milk, water,
or cream for each egg.

For extra flavor and texture, add minced vegetables and/or
ham to the butter and saute for a few minutes before adding
the eggs.

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