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Sausage and Egg Casserole Recipe
|Pork sausage||1 Pound, minced|
|Milk||2 Cup (32 tbs)|
|Canned whole kernel corn||14 Ounce (1 Can)|
|Parsley||2 Tablespoon, chopped|
|Breadcrumbs||1 Cup (16 tbs), buttered|
|Parsley||2 Teaspoon (For Garnish)|
Calories 633 Calories from Fat 416
% Daily Value*
Total Fat 46 g71.4%
Saturated Fat 19.5 g97.7%
Trans Fat 0 g
Cholesterol 374.6 mg
Sodium 1014.1 mg42.3%
Total Carbohydrates 25 g8.3%
Dietary Fiber 4.1 g16.5%
Sugars 14.2 g
Protein 30 g59.1%
Vitamin A 35.4% Vitamin C 28.2%
Calcium 23.5% Iron 17%
*Based on a 2000 Calorie diet
1)Preheat the oven.
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.
9)Bake at 1900 C (3750 F) for 20 to 25 minutes or until the crumbs are brown and the filling heated through.
10)Serve it hot by garnishing it with parsley.