Sep 23, 2011
Not one bit.
I don't like them scrambled. Or fried. Or sunny side up. Or sunny side down (is there is such a thing). And I certainly don't like them in a casserole or quiche.
That is until yesterday.
You see I was the last person to sign up to bring food for MOPS and of course the only two items left were two egg dishes. Hehe. I had to chuckle that I'd be making my very first egg dishes for other people.
Turns out one of them was pretty decent. It was actually quite delicious (if I do say so myself).
A Southwestern Sausage Quiche. I just might be turning over a new leaf.
Southwestern Sausage Quiche
1/2 lb sausage
1/4 cup Ranch Dressing
1/4 cup sour cream
1/3 cup milk
1 1/2 cup cheddar cheese, grated
1 can (10 oz) diced tomatoes and green chilies (Ro*Tel), Drained
1 whole unbaked 9-inch deep dish pie shell
Preheat oven to 350F.
In a large skillet, cook sausage until well browned. Drain off grease and set aside. Whisk together eggs, ranch dressing, sour cream and milk. Add sausage, cheese and Ro*Tel. Stir to combine. Pour egg mixture into prepared pie crust.
Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.