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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 lb pork sausage, removed from casings
1 tbsp unsalted butter, more as needed
1 cup chopped yellow onion
1/2 cup chopped green bell pepper or red bell pepper
1 1/2 tsp spice essence, recipe follows
1/2 tsp hot sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp minced garlic
1 large potato, peeled and cubed
1/4 cup chopped fresh parsley
1 cup chicken stock
4 large eggs
1 cup shredded sharp cheddar cheese
Hot toast or tortilla, accompaniment
Heat a large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 tsp of Essence and the cheese. Serve immediately with hot toast or tortillas. Serves 4
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COUNTRY STYLE BREAKFAST - Emeril
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1/2 lb pork sausage, removed from casings
1 tbsp unsalted butter, more as needed
1 cup chopped yellow onion
1/2 cup chopped green bell pepper or red bell pepper
1 1/2 tsp spice essence, recipe follows
1/2 tsp hot sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp minced garlic
1 large potato, peeled and cubed
1/4 cup chopped fresh parsley
1 cup chicken stock
4 large eggs
1 cup shredded sharp cheddar cheese
Hot toast or tortilla, accompaniment
Heat a large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 tsp of Essence and the cheese. Serve immediately with hot toast or tortillas. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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