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Spicy Scrambled Eggs with Tomatoes Peppers
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Egg & Sausage Casserole
Yield: Makes 6 servings
Ingredients:
1/2
pound pork sausage
3
tablespoons margarine or butter, divided
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/4
teaspoon black pepper
1-1/4
cups milk
2
cups frozen hash brown potatoes
4
eggs, hard-boiled and sliced
1/2
cup cornflake crumbs
1/4
cup sliced green onions
Preparation:
1.
Preheat oven to 350°F. Spray 2-quart oval baking dish with nonstick cooking spray.
2.
Crumble sausage into large skillet; brown over medium-high heat, stirring to separate meat. Drain sausage on paper towels. Discard fat. Wipe skillet with paper towel.
3.
Melt 2 tablespoons margarine in same skillet over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk; cook and stir until thickened. Add sausage, potatoes and eggs; stir until blended. Spoon into prepared dish.
4.
Melt remaining 1 tablespoon margarine. Combine cornflake crumbs and melted margarine in small bowl; sprinkle evenly over casserole.
5.
Bake, uncovered, 30 minutes or until hot and bubbly. Sprinkle onions over top.
Nutritional Information:
| Serving Size: | |
| Sodium | 600 mg |
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 167 mg |
| Total Fat | 23 g |
| Calories | 371 |
Dietary Exchange:
| Fat | 4 |
| Meat | 1 |
| Starch | 2 |
This recipe appears in:
Casseroles & Dishes
