Posts Tagged ‘extra eggs recipes’

postheadericon Scottish or Scotch Eggs Recipe – A Family Favorite

One of our ultimate favorite recipes around here is for Scottish or Scotch Eggs. Although I’ve always loved hard boiled eggs, I never knew about this lovely treat until I met the hubby. He was a big fan and taught me how to make them. I’ve tweaked the original recipe he used, mostly in order to make it a bit healthier, but the taste is still amazing.  We like to make them ahead and take them on picnics or trips as they keep and travel well. Plus they are quite filling. I’m sure they will become a favorite in your household as well.

 

Scottish or Scotch Eggs at Red Barn Blue Skies

 

Scotch Eggs

12 hardboiled eggs

2# ground sausage

1 cup finely chopped onion

1/2 cup flour

4 eggs, beaten

1 1/2 cups breadcrumbs

 

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Peel the hard boiled eggs and set aside.

Mix the sausage and onions together well. Divide into twelve equal portions.

Roll each egg in the flour and then wrap with sausage mixture.

Dip the wrapped eggs into the beaten eggs and then roll in bread crumbs.

Place each egg on the baking sheet and place in oven.

Bake for 20-30 minutes until the breadcrumbs are browned and the sausage is cooked thoroughly.

 

The traditional method of cooking these is to fry them. I decided to bake them in order to cut down on the grease as the sausage provides enough on its own. You can also further spice them up with sage, garlic or other add-ins to make it your own. Enjoy!

 

Scottish or Scotch eggs at Red Barn Blue Skies

postheadericon Extra Eggs Recipes – Chile Rellano Casserole

Today’s offering for my Extra Eggs Recipes feature is a new favorite – Chile Rellano Casserole.
As many of you know, I have chickens. LOTS of chickens. One of the bonuses and sometimes headaches, that goes along with this is LOTS and LOTS of eggs! I have been developing quite the collection of egg-heavy recipes to help use up these lovely little presents I’m gifted with daily. This is one of my (and Mr MoonCat’s) favorites. We pretty much eat this once a week when the girls are laying in abundance. Enjoy.
Chile Rellano Casserole at Red Barn Blue Skies
Chile
Rellano Casserole
1/2
pound hamburger
1/2
pound ground sausage
1
cup chopped onion
3
cloves garlic, minced
2
cans (40z) whole green chiles, drained, seeded and divided
3
cups shredded cheddar cheese
6-8 large eggs
1/4
cup all-purpose flour
1
cup milk
½
tsp Salt
½
tsp Pepper
½
tsp Cumin
Preheat
oven to 350 degrees.
In a large skillet cook the sausage &
hamburger together. Once browned, add the onion and garlic in with
the meat. Once onion is soft, drain the fat from the skillet and mix
in salt, pepper and cumin.
Line a deep 13″x9″ baking dish with
chilies split in half, save the remaining chiles for later; top with
2 cups cheese. Layer in the meat and top with remaining chiles,
chopped up; set aside.
Beat eggs with flour until smooth. Blend in
milk. Pour mixture over meat in the casserole dish.
Bake uncovered
for about 45 minutes until center is done. Sprinkle remaining 1 cup
cheese on top.
Let stand 10 minutes before serving. Makes
6-8 servings.
A side note about the Chile Rellano Casserole – it freezes very well. I now make two at a time so I have some to use for freezer dinners.