This is a lighter update to one of my favorite family recipes, my Nanny’s Sausage & Egg Pie. To lighten it up a little, I’m using turkey sausage and have scrapped the piecrust. It’s a great way to use some of those hardboiled eggs sitting in the fridge. This new rendition proved to be a hit, even with the kids.
Turkey Sausage & Egg Bake
Serves 6-8
6 hardboiled eggs, thinly sliced
6 raw eggs
1 lb. turkey sausage, in casings
1 bottle of beer
8 ounces fresh mozzarella, thinly sliced
1 tablespoon Dijon
1/4 cup parmesan cheese
Preheat oven to 350
First, cook your sausage. Prick each sausage with a knife three times. Place in saucepan on medium-high heat and pour in the bottle of beer. Bring to a boil and then reduce to a simmer. Cook until beer evaporates, about 20 minutes. After sausage is cooked, slice into coins and about 1/4″ thick.
To prevent sticking, butter a 8 x 8 casserole. Layer sliced hard boiled eggs, sliced sausage and sliced mozzarella and continue to build about three layers.
In a small mixing bowl whisk the raw eggs and Dijon with a fork. Pour over the layers and top with the Parmesan cheese and a drizzle of olive oil.
Bake for 45 minutes. Serve warm or at room temperature.
Turn your sausage about halfway through the cooking time.
It works best to slice your sausage, eggs and cheese rather thinly.
I usually have about three layers, don't worry about making it look perfect.
Pour on your raw eggs, sprinkle with parmesan and a drizzle of olive oil, then into the oven it goes.
YUM! Thanks, that’s what I call soul food coming from your nana’s recipes with Val’s touch…love that nana tossed in a bottle of beer, or was that you? Can’t wait to try our own egg bake, Happy Easter!!!
This looks like something my kids just might eat, plus we’re having company in town. Any chance this is ok to make the day before?
Absolutely, Susan! It’s even good cold. 🙂