December 29, 2005

SOUNDS LIKE IT'D GO QUITE WELL WITH FOOTBALL ON TV:

Recipe of the week (Chicago Tribune, 12/29/05)

Mexican baked eggs with sausage and cheese

Preparation time: 30 minutes
Chilling time: 4 hours or overnight
Cooking time: 55-60 minutes
Servings: 6

The sausage can be omitted if desired; just increase the salt to 1 teaspoon.

Ingredients:
1 1/4 cups fresh bread crumbs, crusts trimmed
3/4 cup milk
1/2 cup water
6 large eggs plus whites from 2 large eggs
4 ounces sausage, hot (or regular)
1 Tbsp. canola oil
1 large white onion, split lengthwise, thinly sliced
1 green pepper, roasted and peeled, see note below, cut into short, thin strips
1 jalapeno, seeded, minced
1 Tbsp. minced garlic
3/4 tsp. salt
8 ounces shredded chihuahua cheese
Freshly ground black pepper
Salsa, corn tortillas for serving

1. Mix crumbs, milk and water in medium bowl. Whisk eggs and egg whites in another bowl until frothy. Set both aside.

2. Cook sausage in large skillet over high heat until crumbled and browned, about 4 minutes. Set aside on paper towels. Drain fat from pan.

3. Add oil to pan. Add onion, green pepper, jalapeno, garlic and salt. Cook over medium-high heat, stirring often, until onions are soft, about 6 minutes. Remove pan from heat. Add reserved sausage, bread crumb mixture, frothed eggs, 1 1/3 cups of the cheese and black pepper. Mix well. Sprinkle 1/3 cup cheese on bottom of greased 6-cup shallow baking dish. Ladle in egg mixture. Sprinkle remaining cheese on top. Cover with plastic; refrigerate at least 4 hours or overnight. Remove plastic before baking.

4. Heat oven to 325 degrees. Cook in oven until well browned and puffy, about 55-60 minutes or until a toothpick inserted in center comes out clean. Serve hot, pass salsa and warm corn tortillas separately.

Posted by Orrin Judd at December 29, 2005 10:05 AM
Comments

Sounds good but just reading it makes me want to take a flaxseed oil capsule or two.

Posted by: Genecis at December 29, 2005 5:53 PM
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