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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My daughter found this hearty sausage and egg recipe years ago, and our family loves it. It's baked in a ring mold and adds a festive flair to any holiday table. Ingredients:
1-1/2 cups soft bread crumbs, toasted |
2 eggs |
1/4 cup chopped onion |
1/4 cup minced fresh parsley |
2 pounds bulk sage pork sausage |
scrambled eggs |
pimiento strips and additional parsley, optional |
Directions:
1. In a large bowl, combine the bread crumbs, eggs, onion and parsley. Crumble sausage over mixture and mix well. Pat into a greased oven-proof 6-cup ring mold.
2. Bake at 350° for 20 minutes; drain. Bake 20-25 minutes longer or until meat is no longer pink; drain. Unmold onto a serving platter. Fill with scrambled eggs. Garnish with pimientos and parsley if desired. Yield: 8 servings.
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