Recipes using "eggs"

Recipes

Sausage Omelet
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The Italian equivalent of a frittata - -
Servings
4
Servings
4
Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 3 tablespoon olive oil
  • 1 cup onions, chopped
  • 4 ounces fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/4 teaspoon dried basil
  • Few sprigs fresh parsley, chopped
  • 1 medium ripe tomato, chopped
  • 6-8 extra large eggs
  • 1 tablespoon milk or water
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Servings:
Instructions
  1. Remove casings from sausage links.
  2. Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
  3. Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
  4. Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
  5. Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
  6. Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
  7. With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
  8. Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Recipes

Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1/2 cup green onions, chopped
  • 1 (4 oz) can mushroom stems, drained
  • 2 medium ripe tomatoes, diced, skins removed
  • 2 cups shredded mozzarella cheese
  • 1 cup Bisquick® baking mix
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. Remove casings from sausage links. In a frying pan, add sausage and cook over medium heat crumbling sausage with a wooden spoon.
  2. In a greased three-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.
  3. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper. Pour over cheese.
  4. Bake, uncovered, at 350°F for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.
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Recipes

Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
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