"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggs in Little Casseroles Recipe

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This recipe for Eggs in Little Casseroles, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb) can stewed tomatoes (2 cups)
1 Tbs flour
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp oregano
6 smoked link sausage
2 Tbs butter or margarine
6 eggs
1/2 tsp salt
1/4 tsp pepper

Directions:
Directions:
Heat oven to 400F. In a medium saucepan, combine tomatoes, flour, sugar, 1/2 tsp salt, basil and oregano. Cook, sirring over medium heat for 5 minutes or until slightly thickened.
Meanwhile, saute sausage links in one tablespoon of the butter or margarine until brown and done.
Pour tomato mixture into a shallow greased casserole (about 6" x 10") or 6 individual baking dishes. Arrange sausage on top of tomato mixture. Carefully break and drop eggs between sausages. Sprinkle eggs with 1/2 tsp salt and pepper. Dot the top with the remaining tablespoon of butter or margarine. Bake for 6-8 minutes or until eggs are set but not hard.

Number Of Servings:
Number Of Servings:
6

 

 

 

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