Scrambled Egg And Sausage Ring

Makes 10
Prep 20 m
Bake 60 m
Cook 8 m


Sausage Ring

Scrambled Eggs


  1. 1 of 1 Line 9-1/2-inch ring mold (6 cups) with plastic wrap.


  1. 1 of 4 Beat eggs and milk in bowl until combined. Add applesauce, onion, bread crumbs and salt; mix until combined. Stir in sausage.
  2. 2 of 4 Spoon sausage mixture into prepared pan. Cover with plastic wrap; refrigerate overnight.
  3. 3 of 4 To cook sausage ring, heat oven to 350 degrees F. Line 15 x 10 x 2-inch jelly-roll pan with foil. Remove plastic from sausage ring; invert onto pan.
  4. 4 of 4 Bake in 350 degree F oven 1 hour or until internal temperature registers 180 degrees F on instant-read meat thermometer.


  1. 1 of 2 For white sauce, melt butter in small saucepan. Stir in flour until paste forms; cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth; cook 1 minute, until thickened. Heat large nonstick skillet over medium-high heat. Add eggs, cottage cheese, white sauce, salt and pepper; cook over medium heat, stirring constantly, until eggs are firm, 5 to 7 minutes.
  2. 2 of 2 Transfer ring to platter. Spoon eggs into center, serving any extra on side. Garnish with parsley if desired. Cut ring into wedges. Makes 10 servings.
Nutrition Information for Scrambled Egg And Sausage Ring
Servings Per Recipe: 10
Per Serving: 434 kcal cal., 1 g fiber, 345 mg chol., 1074 mg sodium, 11 g sat. fat, 29 g Fat, total, 22 g pro., 19 g carb.
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Printed from 07/21/2019