Have you
wondered what to do with all those Easter eggs? When our children were small,
it seemed we always had lots of hard boiled eggs to use up after Easter. There
is only so much deviled eggs, egg salad sandwiches and potato salad we could
eat. I created this recipe to use up some of those eggs, necessity being the
mother of invention. :-) .
For
safety, only use eggs that are clean, have been dyed with food coloring, have
no cracks and have been out of the refrigerator for less than two
hours.
Serves: 8
1/2 lb.
Bulk sausage, sage flavored
1 Medium
diced onion
6 - 8
Hard cooked eggs, peeled and sliced
1 cup (4
oz) Shredded extra sharp cheddar cheese
1 1/4
cups Milk (1%, OR non-fat Half & Half OR low-fat
buttermilk, etc.)
2 Eggs
1 tsp.
Ground yellow mustard seed
1/2 tsp.
Ground celery seed (or whole seed)
1/2 tsp.
Ground paprika
1/2 tsp.
Ground sage
1/4 tsp.
Granulated garlic
Preheat
oven to 400°F. Lightly coat an 11" deep dish pie plate or 8”x 8” baking
dish with canola oil spray.
Brown and
crumble sausage and onion in seasoned skillet over medium heat. Pour off excess
grease. Drain sausage on paper towel. Spread sausage on bottom of prepared pie
plate.
Layer
eggs on top of sausage and sprinkle cheese over eggs.
Whisk
remaining ingredients together in blender or medium mixing bowl until just
blended and pour evenly over pie plate.
Bake 30
minutes or until edges are just golden brown and pie is set. A knife inserted
in center should come out clean. Remove from oven and let stand five
minutes before cutting into wedges.
Serve for
breakfast, brunch or dinner accompanied by fruit: orange and grapefruit wedges,
sliced bananas and strawberries, or a wedge of melon.
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