Baked Egg Casserole
6 Ounces hot maple flavored pork sausage (Southern style), crumbled
3 Cups water
1 Cup half-and-half
1 Cup stone-ground grits or course polenta
Freshly cracked black pepper
4 Ounces grated Gruyere
4 Eggland's Best eggs
1.Preheat the oven to 400 degrees F.
2.Cook the sausage in a skillet over medium-high heat until cooked through.
3.Remove the sausage to a paper towel to drain.
4.Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.
5.In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt if needed.
6.Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits.
7.Crack eggs, one at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are fully set, about 15 minutes.
It isn't exactly a quick meal - but since you make it the night before, you
wake up with the work all done. In the morning, all you have to do is bake it!
4 English muffins, split
16 slices of bacon
1/4 cup/60 mL butter
1/4 cup/60 mL flour
1 tsp/5 mL paprika
1/4 tsp/1 mL pepper
1/4 tsp/1 mL ground nutmeg
2 cups/500 mL milk
2 cups/500 mL grated Swiss cheese
1/2 cup/125 mL white wine or white cooking wine
1 Tbsp/15 mL butter
1/2 cup/125 mL crushed corn flakes or bread crumbs
Fry the bacon until crisp. Blot on a paper towel.Meanwhile, grease a 9x13 inch baking pan.
Arrange the muffin halves in it, cut side up. When the bacon is ready, put 2 slices on each muffin half.
Poach the eggs. Use a slotted spoon to place one poached egg on each muffin half.
In a medium saucepan, melt the first amount of butter. Mix in the flour, paprika,
pepper and nutmeg. Gradually add the milk. Cook, stirring, until it boils and thickens.
Add the cheese and wine to the saucepan. Stir until the cheese melts. Spoon this sauce
over the eggs and muffins. In a small saucepan on the stove (or in a microwave-safe bowl
in the microwave), melt the second amount of butter. Stir in the crushed cornflakes.
Sprinkle over the casserole. Cover and refrigerate overnight.
In the morning, preheat the oven to 375F/190C.
Remove the cover from the casserole.
Bake until heated through (25-30 minutes).
This recipe - with its bacon and oodles of butter and cheese - can't be called "healthy"!
But save this for rare and special occasions!
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