BAKED EGG AND SAUSAGE CASSEROLE RECIPES

Steps:

• To a skillet over medium heat add the sausage and brown. Remove the excess grease.
• Grease a slow cooker with non-stick spray.
• In a large mixing bowl whisk the water and flour together until smooth now add the eggs, milk, salt, and pepper. Whisk well.
• Add half of the bag of tater tots to the bottom of the slow cooker. Layer half of the sausage over the tater tots, half of the diced onion, half of the parmesan cheese, and half of the cheddar cheese repeat for the second layer. Pour the egg mixture over the top.
• Cover and cook on LOW for 6-8 hours or HIGH for 3 hours or until the egg has set. Enjoy!

Steps:

• Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine. Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst. Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells. Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven). Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.