| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Brunch | 8 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 1/2 | c | Soda cracker crumbs |
| 1/4 | c | Minced onions |
| 1 | c | Apple; peeled; chopped |
| 2 | lb | Bulk pork sausage |
INSTRUCTIONS
Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 In a large mixing bowl, beat together the eggs and milk. Add the cracker crumbs, onion and apple; mix well. Work the sausage into the egg mixture until all of the ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with plastic wrap and chill for at least 1 hour, or overnight. Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring for 1 hour, or until nicely browned. Transfer to a serving platter and fill with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes. Serves 8 to 10. Penny Halsey (ATBN65B). Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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