| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Breakfast, Pork |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Sausage; recipe roll |
| 1 |
c |
Croutons; cheese flavored |
| 2 |
c |
Shredded cheddar cheese; divided |
| 3/4 |
c |
Sour cream |
| 1 |
tb |
Dijon mustard |
| 8 |
|
Eggs |
|
|
Paprika; for garnish |
INSTRUCTIONS
Recipe By : Bob Evans Sausage
Preheat oven to 325 F. Over medium heat, brown sausage. Drain drippings;
set aside. Grease bottom of 7 x 11" glass baking dish. Cover bottom with
coarsely crumbled croutons and sprinkle with 1 cup shredded cheese. In
small bowl, combine sour cream and mustard; place half of sour cream
mixture over cheese and croutons in evenly spaced spoonfuls. Spread sausage
over top. Make eight evenly spaced shallow indentations into the sausage
(about 2 inches in diameter). Break each egg separately into a small dish
and gently slide one egg into each of the indentations. Spoon on remaining
sour cream mixture between eggs. Sprinkle casserole with 1 cup cheddar and
paprika. Bake 20 - 25 minutes until eggs are lightly set. Serve with salsa
if desired. Refrigerate leftovers.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Sandra Warren"
<swarre2@ibm.net> on Nov 16, 1997
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