Sausage and Egg Casserole Recipe
Ingredients
| Sausage | 500 Gram | |
| Eggs -4 hard-boiled | ||
| Butter | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Milk | 2 Cup (16 tbs) | |
| Corn kernel | 1 440 Gram | |
| Parsley | 2 Tablespoon, chopped | |
| Breadcrumbs | 1 Cup (16 tbs), buttered | |
| Parsely - To garnish | ||
Directions
GETTING READY
1)Preheat the oven.
MAKING
2)Brown the pork sausage mince and drain the fat.
3)After removing the shells from the eggs, slice 2 of them placing in a well-greased 6 cup capacity casserole.
4)In a saucepan melt butter adding the flour stirring until smooth, cooking for 1 minute without browning.
5)Season it with salt and pepper, adding milk and stir until the sauce boils and thickens.
6)Stir in the well-drained corn and parsley, and simmer for 3 minutes.
7)Pour half the sauce over the sliced eggs in the casserole and arrange the browned and drained pork mince on top covering with the rest of the sauce.
8)Slice the remaining eggs and place on top, then sprinkle with buttered breadcrumbs.
FINALIZING
9)Bake at 1900 C (3750 F) for 20 to 25 minutes or until the crumbs are brown and the filling heated through.
SERVING
10)Serve it hot by garnishing it with parsley.
1)Preheat the oven.
MAKING
2)Brown the pork sausage mince and drain the fat.
3)After removing the shells from the eggs, slice 2 of them placing in a well-greased 6 cup capacity casserole.
4)In a saucepan melt butter adding the flour stirring until smooth, cooking for 1 minute without browning.
5)Season it with salt and pepper, adding milk and stir until the sauce boils and thickens.
6)Stir in the well-drained corn and parsley, and simmer for 3 minutes.
7)Pour half the sauce over the sliced eggs in the casserole and arrange the browned and drained pork mince on top covering with the rest of the sauce.
8)Slice the remaining eggs and place on top, then sprinkle with buttered breadcrumbs.
FINALIZING
9)Bake at 1900 C (3750 F) for 20 to 25 minutes or until the crumbs are brown and the filling heated through.
SERVING
10)Serve it hot by garnishing it with parsley.
Chef
