EGGS PORTUGAL
Make and share this Eggs Portugal recipe from Food.com.
Provided by Canadian Jane
Categories Brunch
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sauage.
- Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
- Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
- Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
- Enjoy!
EGGS PORTUGUESE STYLE
Make and share this Eggs Portuguese Style recipe from Food.com.
Provided by threeovens
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
- In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
- Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.
Nutrition Facts : Calories 128.6, Fat 8.1, SaturatedFat 3.1, Cholesterol 115.8, Sodium 312.4, Carbohydrate 7.6, Fiber 1.7, Sugar 3.5, Protein 7.4
EGGS PORTUGAL RECIPE
Provided by topround
Number Of Ingredients 10
Steps:
- Cut the browned sausage in thirds. Cube the bread and place it in a 9x13 baking dish. Top with cheese and sausage. Mix together eggs, mustard, milk, and a dash of salt. Pour over casserole; cover with foil, and refridgerate overnight. The next morning mix together the soup, mushrooms, and dry vermouth. Pour this mixture over the casserole and bake at 300 for 1 1/2+ hours. Make sure eggs are not mushy, but the bread is not burnt.
EGGS PORTUGAL
Steps:
- Cut each sausage in small chunks and brown. Cube bread and put into 9 x 13 greased baking dish. Top with cheese and sausage.
- Add eggs, milk and mushrooms and pour over casserole. Blend soup with mustard and vermouth and pour over top.
- Bake for 1 1/2 hours at 300°F. DON'T OVERBAKE!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORTUGUESE EGG TARTS
Way better than normal egg tarts. Will be gone within seconds.
Provided by vivienw
Categories World Cuisine Recipes European Portuguese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
- Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g
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