Eggs In Hell with Italian Sausage

Eggs In Hell with Italian Sausage

YIELD: SERVES 4 TO 6
TOTAL TIME: ABOUT 30 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 25 MINUTES

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred)
• 1 small sweet Vidalia or yellow onion, diced small
• 1 tablespoon smoked paprika (regular paprika may be substituted)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 3 or 4 garlic cloves, finely minced or pressed
• one 28-ounce can crushed tomatoes with juice
• 4 large eggs (or a couple more if desired)
• 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)

DIRECTIONS:

1. To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.
2. Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
3. Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
4. Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
5. Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.
   

source:https://www.averiecooks.com

MAMA'S DEVILED EGGS WITH A PARMESAN CRISP

MAMA'S DEVILED EGGS WITH A PARMESAN CRISP

YIELD: 24 DEVILED EGGS

INGREDIENTS:

• 4 oz parmesan cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 large eggs, hardboiled and sliced in half
• 2 tablespoons mayo (I like to use the one made with olive oil)
• 1 tablespoon dijon mustard
• 1 tablespoon relish
• 1 teaspoon white vinegar
• 1 teaspoon worcestershire sauce
• 1 teaspoon smoked paprika (plus more for garnish)
• salt & pepper, to taste
• chives, minced - for garnish

DIRECTIONS:

1. Preheat oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a small bowl, toss together parmesan cheese, salt and pepper. Place 1 tablespoon of cheese on baking sheet and pat down into a flat layer. Repeat with the remaining cheese, spacing the cheese about a 1/2 inch apart.
3. Bake for 6 minutes - until golden (the centers might not be golden, but the edges will be). Remove from oven and let cool on baking sheet for 10 minutes. They will crisp up once cool.
4. In a small bowl, mash your egg yolks. Stir in the mayo, mustard, dijon, relish, white vinegar, worcestershire sauce, smoked paprika, salt, & pepper.
5. Pipe or scoop the filling into the egg whites. Sprinkle with paprika and chives. Right before serving, top with a parmesan crisp. Enjoy!

source: http://www.thenovicechefblog.com

Cheesy Bacon and Egg Breakfast Bombs

Cheesy Bacon and Egg Breakfast Bombs

SERVES 8
ACTIVE TIME 60 Min
TOTAL TIME 1 Hour 30 Min

INGREDIENTS

• 1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
• 4 large eggs
• 2 tablespoons whole milk
• 1/8 teaspoon kosher salt
• pinch black pepper
• 16 frozen dinner yeast roll dough balls
• flour (to dust counter)
• 8 ounces shredded milk cheddar cheese
• 1 medium jalapeno, diced
• 1/4 cup roasted red peppers, diced

Garlic Herb Butter

• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon kosher salt

INSTRUCTIONS

1. Prepare bacon. I love my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from oven. Allow to cool and chop into bite size pieces.
2. Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
3. Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9" pie plate or a 9"x9" baking pan and set aside.
4. Lightly flour your counter top. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.
5. Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
6. Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).
7. Preheat oven to 350°F.
8. Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown (I covered mine at 25 minutes).
9. Meanwhile: in a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley and salt.  Stir with a pastry brush. Remove breakfast bombs from the oven. Brush them with melted butter mixture.  Serve and enjoy!

DONNA'S NOTES: If you would like these to be round (more like our traditional bomb series) and less like a pull apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.

source:http://www.theslowroasteditalian.com