BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA
Provided by Diana Yen
Categories Egg Tomato Breakfast Bake Sausage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
- Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
- Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
- Serve immediately with toasted bread.
BAKED SAUSAGE AND EGGS
Wilma Lulowss recipe that Darlene Kossman got from Dorathy Wolsake and Agnes Ollsigle; served at Ladies Aid brunch October 16, 1986; called Eggs Lorraine.
Provided by Dienia B.
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage and drain; set aside.
- Butter casserole dish.
- Sprinkle half grated cheese on top of butter.
- Crack eggs on top of cheese; break yolks.
- Add salt and pepper.
- Pour unwhipped cream over eggs.
- Top with cooked sausage.
- Top with rest of cheese.
- Bake 30 minutes at 350 degrees Fahrenheit.
- Can be made ahead of time.
Nutrition Facts : Calories 904.3, Fat 79.1, SaturatedFat 34.4, Cholesterol 545.8, Sodium 1798.4, Carbohydrate 5.6, Sugar 0.6, Protein 40.7
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