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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