"True wine enthusiasts don’t collect wines.
They collect memories of wines shared with friends and family."

-Dario Zucconi

Monday, September 7, 2009

Eggs Please!

If you are in the mood for some delicious eggs for breakfast, but are tired of plain old scrambled eggs, I've got a great egg dish for you. Your family will ask for seconds, so make extras.

This week, I made these individual-size egg casseroles and my family loved them. So, I hope you give this recipe a try. It is easy to make, and will give your family a fulfilling breakfast (lunch or dinner) at home.

Individual-Size Egg Casseroles w/
Chicken Breakfast Sausage and Mushrooms

  • 1/2 package of Chicken Breakfast Sausage (about 10 ounces); removed from casing and crumbled into smaller pieces [You can use any other type of sausage]
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 cup of roughly chopped Crimini Mushroom (you can use button or any other mushroom)
  • 1/4 red or yellow onions (chopped)
  • 2 green onions (chopped)
  • 1/2 cup of shredded Gruy√®reCheese (or any other hard cheese you like)
  • 6 Large Eggs
  • 4 Large Egg Whites
  • 1 cup of low fat milk
  • Salt & Pepper to taste
Cooking Instructions:
Preheat oven to 325°F. Grease 6 small ramekins (if you don't have ramekins, use a muffin pan to make 12 muffin-size quiches).

Cook the sausage in a nonstick skillet over medium-high heat until brown and cooked through. Drain the cooked sausage on a paper towel and place it in a bowl to cool.

Add the olive oil to the skillet.
Add the chopped onions to the skillet and cook until soft (adding salt and pepper to taste).
Add the mushrooms to the skillet with onions and cook them until they are soft and brown, stirring often.
Add the cooked mushrooms to the drained sausage.
Add the green onions, cheese, and pepper to the mushroom and sausage mixture, and mix well.

Whisk eggs, egg whites and milk in a bowl (with a pinch of salt and pepper to taste).
Divide the egg mixture evenly among the greased ramekins.
Divide the sausage mixture among each ramekin with the eggs.
Put the ramekins on top of a baking sheet, and place them in the oven.
Bake until the tops are just beginning to brown, about 30 minutes.

Remove the ramekins from the baking sheet and place them on a cooling rack. Cool for about 5 minutes.
Serve in the ramekins (or on a plate by flipping and turning them over on the plate) with a side of fruit, some Orange Juice (or better yet, a refreshing Mimosa). Piper Sonoma's Brut Sparkling Wine is one of our favorites and most reasonably priced ($13.99 at BevMo). Enjoy!

Until next time . . . Cheers!


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