Egg in a Basket (two ways)
A simple, satisfying breakfast or a late night snack.
Servings 2 servings
Calories 430kcal
Ingredients
- 2 Pork Sausage patties
- 2 Eggs
- ¼ cup fresh Mushrooms finely chopped
- ¼ cup Bell Pepper finely chopped (any color)
- ¼ cup Green Onions thinly sliced
- ½ cup shredded Cheddar Cheese
- 2 slices Home Style or Texas Toast Bread
- 2 teaspoons Butter
- Salt and ground black Pepper
Instructions
- With a 2-inch round cookie cutter or a small juice glass, cut out the center of each bread slice. Spread both sides of the bread slices with the butter. Set aside.
- In a large skillet, cook sausage patties, mushrooms, pepper, and onions until meat is brown and vegetables are tender, stirring to break up sausage as it cooks.
- Remove sausage mixture from the skillet; drain. In a small bowl combine sausage mixture and cheese; set aside and keep warm. Carefully wipe skillet clean with paper towels.
- In the same skillet, toast bread on one side over medium heat about 2 minutes or until golden brown. Reduce heat to medium-low. Turn the bread slices over.
- Break one of the eggs into a small measuring cup with a handle or a small bowl. Holding the lip of the cup as close to the bread as possible, carefully slide the egg into the hole. Repeat with the other egg and bread slice. Lightly sprinkle the eggs with salt and ground pepper.
- Cook, covered for 10-15 minutes or until eggs are firm to your likeness. Transfer the slices to your serving plates. Spoon sausage mixture atop bread slices, avoiding the egg as much as possible.
- Spread the cutout heart with strawberry jelly.
- Serve with fresh fruit, more shredded cheese or hot sauce, if you like.
Nutrition
Calories: 430kcal | Carbohydrates: 17g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 224mg | Sodium: 849mg | Potassium: 357mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1439IU | Vitamin C: 26mg | Calcium: 276mg | Iron: 3mg