Home » Breakfast » Recipes » Jack-Sausage Egg Ramekins

A versitile soufflé-like egg dish that can be modified for many diet specifications. Can be prepared with eggbeaters or egg whites, with or without cheese, with our without meat, and various meat and cheese combinations, such as ham & Swiss, bacon & cheddar.

Ingredients

• 1 piece of thin-sliced bread (We keep frozen Pepperidge Farm thin-sliced white on hand)
• ¼ cup cooked, crumbled hot pork sausage (can substitute ham or bacon)
• ¼ cup shredded pepper jack cheese
• 2 large eggs
• ¼ cup milk
• ¼ tsp salt
• ¼ tsp dry mustard
• ¼ tsp pepper
• ⅛ tsp onion powder

Instructions

Coat the inside of two 8-oz. ramekins or individual soufflé dishes with cooking spray. Cut bread into a circle the size of the ramekins and place in the bottom of each dish. Then layer cooked sausage and cheese evenly.

In a bowl, whisk together the eggs and remaining ingredients. Pour evenly over cheese in the ramekins. Cover and chill overnight. Let stand at room temperature for 25 minutes before baking.

In the morning, preheat oven to 350° E Bake for 20 to 25 minutes or until set. Let stand 5 minutes before serving.

Tips:

• Garnish with a fresh basil top placed very near heated remekins for lovely green color and the fresh smell of basil. Add a few sliced grape tomatoes for color.
• Have spice mix ready ahead of time. Quantities fit nicely into a 1.75-ounce spice jar: 3 tsp salt, 3 tsp dry mustard, 3 tsp pepper, 1% tsp onion powder. Use 1 teaspoon of seasoning mix per 2 ramekins.
• Recipe can be prepared up to 48 hours in advance of cooking.

Yield: Basic recipe for 2, but can be doubled, tripled, or quadrupled.