Green Chile Egg Bake

Simple and easy with a little kick of green chile, this egg breakfast bake was a hit for our girls get-away weekend.

Egg and Green Chile Breakfast Casserole

Ingredients:
12 oz. bulk pork sausage
2 (4 oz.) cans chopped green chiles
6 eggs
6 tablespoons milk
2 cups (8 oz.) shredded Cheddar cheese

Directions:
Brown the sausage in a skillet, stirring until crumbly; drain.
Pour the chiles into a greased 9x13 inch baking dish.
Whisk the eggs and milk together in a bowl.
Pour over the chiles.
Sprinkle with the sausage and cheese.
Bake at 350 degrees for 30-35 minutes or until bubbly.
Yield: 6 servings

Karen Swanson, Maureen Reid, Jackie Wold, Nancy Burton, Earlene Alauria, Ruth McLeod

Thanks to Judith A. Nicholas, Laureate Gamma Delta for the recipe.

Scottish Eggs

Scottish Eggs

Ingredients
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Directions
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it

looks beautiful over this.
Makes 4 servings.