Hearty Baked EggsBy admin Posted in: Breakfast Meat Recipes on December 21st, 2011
6 servings; 1 wedge each
- 12 large eggs
- 1 cup (4-oz.) crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 large garlic clove, minced
- 8-oz. mild Italian sausage, removed from casings
- 3 new potatoes, sliced thin
- 1/2 cup frozen green peas
Adjust oven rack to middle position and heat oven to 400° F. Whisk eggs, cheeses, and salt and pepper; set aside.
Put olive oil, garlic, sausage, potatoes, 1/4 cup water, and salt and pepper in a large 12-inch nonstick skillet set over medium-high heat. Cover and cook until potatoes are just cooked, 4 to 5 minutes. Remove lid and continue to cook until liquid evaporates and potatoes and sausage start to brown, 4 to 5 minutes longer. Sprinkle in peas. Shake skillet to evenly distribute ingredients. Add egg mixture. Without stirring, cook until the eggs start to set around the edges, about 1 minute. Transfer pan to oven and bake until eggs are puffed and set, about 10 minutes. Slide or invert onto a large plate, cut into wedges and serve.
Recipe courtesy of the North American Olive Oil Association