So simple. Take one chub of breakfast sausage browned, about half a loaf of white bread that got smashed beyond sandwich use in the freezer, tear up the bread, mix with the sausage in a buttered 13x9 pan and cover with 4 eggs whisked with some milk, salt and pepper. Bake at 400 for about 25 minutes or until the bread is crispy on top. Wha-la!
Do you love pickled eggs like we do? They are a favorite around here. All jars void of pickles but left with juice are always saved for pickled eggs and splashes of the juice are wonderful in potato salad and macaroni salad. Gives you flavor, moistness but not as much fat as if you used all mayo or sour cream.
Thank you Rocky and Flower Muffin for a summer and fall of fresh eggs and wonderful egg dishes.. I had to buy my first eggs yesterday as the girls are not laying everyday like before. They are taking a seasonal rest and give me less eggs now.