|
|
|
|
|
|
Sage Sausage and Brie Egg Dish presented by Angel at Rose Hall
|
Email this page to a Friend
|
1 package of puff pastry (I use Pepperidge farm)
1 roll of sage sausage cooked, drain grease
1 large apple cooked
1 large onion cooked
2 1/2 to 31/2 cups of Half and Half cream
12 eggs
4 oz of Brie cheese
Cook sausage, apples and onions, let cool and set aside. Defrost puff pastry; roll out 2 sheets on floured surface. Place in a greased Pyrex 8 x 14 dish. Piece together the 2 sheets of puff pastry to form a crust, sprinkle cooked sausage, apple and onion mixture to bottom of pan. Pour beaten eggs and Half and Half into pan. Cook in oven for 45 to 60 minutes at 350 degree until it puffs. Cut into rectangle serve. This will serve between 10 to 20 guests depending on portions.
|
|
Angel at Rose Hall
Eureka Springs, Arkansas
Award-winning, 4-Diamond AAA rated, Eureka Springs B&B located in the Historic District, offering elegance & warm hospitality
|
Click here for pictures and information about the inn.
|
|
More Angel at Rose Hall Recipes:
Our Best-Ever Chocolate Chip Cookies |
Spinach Quiche |
Mini Cheese Souffle |
Angel's Double Chocolate Banana Muffins
|
|
|
|
