Sausage and Baked Eggs
Golden egg yolks peeking out from a zesty medley of browned sausage with chopped onions and green bell peppers are certain to arouse even the most reluctant from their slumber. Tucked in with Parmesan cheese these eggs will start the day out right.
1 pound ground pork sausage
4 tablespoons chopped onion
4 tablespoons chopped green bell pepper
6 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup fine bread crumbs
3/4 cup water
- Preheat oven to 350°F (175°C).
- Heat a large, heavy-bottomed skillet over medium-high heat; crumble sausage into skillet and cook, adding onion and green bell pepper until sausage is browned and onion and pepper are soft. Drain and discard excess fat.
- Spread a 13x9x2-inch baking dish with sausage mixture, making six deep or broad evenly-spaced depressions in the mixture. Break one egg into each depression, leaving yolks unbroken. Season to taste with salt and pepper; set aside.
- Combine bread crumbs and grated Parmesan cheese in a small bowl; sprinkle mixture over eggs. Measure 2 tablespoons of water onto each egg, filling the depressions entirely. Bake for 10 minutes or until eggs are firm.
Makes 6 servings.