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Eggs Lorraine

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Ingredients

8 to 10 link breakfast sausages
2 tablespoons butter
1-1/3 cups grated Colby cheese
8 eggs
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese

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Eggs Lorraine

  • Serves 4
  • Easy

About This Recipe

This wonderful breakfast recipe is a variation on a recipe from an old cookbook. The original featured whole eggs placed on top of sausages, butter, and cheese, then drizzled with cream and baked. Since I never serve undercooked eggs for food safety reasons, I always baked the casserole until the eggs were firm.

The results never really pleased me, and the recipe was, frankly, unappealing to look at. But I love the combination of eggs, cheese, and sausage for breakfast or brunch. So I thought about a way to save the recipe.

It was an easy fix; just beat the eggs with the cream! The resulting dish is puffy, tender, and gorgeous to look at. It’s even better to eat. This is a great choice for a back to school first day breakfast. All you need is some orange juice, milk, coffee, and fresh fruit for a great start to your day.

Steps

1
Done

Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.

2
Done

Cook the sausages until they are brown. The easiest way to do this is to put the sausages and a few tablespoons water in a large skillet. Set over medium heat and cook until the water evaporates. Then the sausages will start to brown. Turn them frequently until they are nice and brown all over.

3
Done

Spread the butter in the prepared dish. Place the sausages over the butter and sprinkle with half of the Colby cheese.

4
Done

Beat the eggs and cream in a medium bowl until well blended.

5
Done

Pour the egg mixture over the sausages and cheese in the casserole dish. Top with the remaining Colby cheese and the Parmesan cheese.

6
Done

Bake for 20 to 30 minutes or until the casserole is puffed and starting to brown on top. Cut into squares to serve.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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