Burritos Ingredients: Sausage and Egg Casserole

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BURRITOS

Ingredients
1/2 lb.  tomatillos, husked, rinsed, and halved
1  jalapeño, halved, and seeded
1/2  small onion, cut into wedges
2 tbsp.  fresh lime juice
1/3 c.  packed cilantro
Kosher salt

6  large eggs

1 tsp. olive oil
1 c. shredded pepper jack or Cheddar cheese
1 c. fat-free refried beans
4 large tortillas
 
Directions
Arrange oven rack 6 inches from broiler; heat broiler.

Arrange tomatillos and jalapeño, cut sides down, on a foil-lined baking sheet along with onion
and broil until blistered, 10 to 12 minutes. Let vegetables cool, then transfer to food processor.
Add lime juice, cilantro and 1/4 teaspoon salt, and pulse to combine (salsa should be slightly
chunky). 

Beat eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat oil in large nonstick skillet on
medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired
doneness, 2 to 3 minutes for medium-soft eggs. Fold in 1/2 cup cheese. 

Spread 1/4 cup beans on each tortilla, then divide eggs and remaining cheese on top. Spoon 2
tablespoons salsa over each and roll, folding sides over filling and then rolling from the bottom
up. If desired, crisp both sides in nonstick skillet on medium. Serve with remaining salsa.

Nutritional information (per serving): About 485 calories, 22 g fat (9.5 g saturated), 25 g


protein, 1,340 mg sodium, 49 g carb, 4 g fiber

Test Kitchen Tip: Freeze foil-wrapped burritos up to 3 weeks. To reheat, remove foil and


microwave until heated through, 3 to 5 minutes.

Sausage and Egg Casserole

Ingredients
2 tbsp. extra virgin olive oil, plus more for pan
1/2 lb. country bread, cut into 1-inch pieces
1/2 lb. sweet Italian sausage, casings removed
1 medium onion, finely chopped
1/3 c. chopped drained oil-packed sun-dried tomatoes
1 10-oz package spinach, thick stems discarded
12 large eggs
1/2 c. whole milk
Kosher salt

Pepper

1/4 c. crumbled feta cheese


1. Heat oven to 400°F. Lightly oil 3-quart Dutch oven or baking dish.
2. On large rimmed baking sheet, toss bread with 1 tablespoon olive oil.
Spread in single layer and bake until golden brown, about 10 minutes. Set aside.
Reduce oven temp to 350°F.
3. Heat remaining tablespoon oil in large skillet on medium-high. Add
sausage and onion and cook, breaking up sausage into small pieces, until
sausage is cooked through and onion is translucent, 8 to 10 minutes; stir in sun-
dried tomatoes. Remove from heat and toss with spinach.
4. In large bowl, beat together eggs, milk and 1/4 teaspoon each salt and
pepper. Add bread and toss to coat, then toss with sausage mixture.
5. Transfer to prepared dish, sprinkle with feta and bake (or cover and
refrigerate overnight). Bake until center is just set, 40 to 45 minutes (adding 15
minutes if refrigerated).
Nutritional Information (per serving): About 480 calories, 31 g fat (9.5 g saturated), 24 g
protein, 845 mg sodium, 26 g carb, 3 g fiber

Egg Salad Blini Bites

Ingredients
Egg Salad
6 large eggs
1/4 mayonnaise
1/2 tsp. finely grated lemon zest plus 1 Tbsp juice (from 1 lemon)
Kosher salt 

Pepper

1/2 small red onion, finely chopped


2 tbsp. chopped capers
1 tbsp. fresh dill, chopped, plus more for sprinkling
Blini
1 c. all-purpose flour
1 c. milk 
4 tbsp. unsalted butter
1/4 tbsp. 
kosher salt

Directions
1. Make blini: Whisk together all-purpose flour, milk, unsalted butter, and
kosher salt. Heat large nonstick skillet on medium-high. In batches, drop batter
by tablespoonfuls into pan and cook until browned, about 1 minute. Flip and
cook 30 seconds more.
2. Make egg salad: Place eggs in small, heavy-bottomed saucepan, cover
with water and bring to a boil. Remove from heat, cover and let sit 11 minutes.
Run under cold water to cool. Peel and chop eggs. 
3. Meanwhile, whisk together mayonnaise, lemon zest and juice and 1/4
teaspoon each salt and pepper.
4. Add eggs and mix to combine. Fold in onion, capers and dill. Spoon on
top of blini and sprinkle with additional dill.
Nutritional Information (per serving): About 80 calories, 5.5 g fat (2 g saturated), 3 g protein,
110 mg sodium, 5 g carb, 0 g fiber

Egg and Cheese Sandwich

Ingredients
4 large eggs
Kosher salt and pepper

1 tbsp. olive oil
2 oz. extra-sharp cheddar cheese, coarsely grated
4 English muffins, toasted
2 c. baby spinach
4 thin slices ham (optional)

Directions
1. In a bowl, beat eggs with 1 Tbsp water and ¼ tsp each salt and pepper.
Heat oil in a large non stick skillet on medium heat.
2. Add eggs and cook, stirring with a rubber spatula every few seconds, to
desired doneness — 2 to 3 minutes for medium soft eggs.
3. Spoon onto bottom half of each muffin and top with cheese, spinach, and
ham (if using). Sandwich with remaining muffin top.

Best French Toast Ever

Ingredients
6 large eggs
1 1/2 c. whole milk
1 1/2 tsp. ground cinnamon
1 1/2 tsp. pure vanilla extract
8 1-inch-thick slices challah bread
4 tbsp. unsalted butter
Yogurt, berries, and pure maple syrup or honey, for serving

Directions
1. In large, shallow bowl, whisk together eggs, milk, cinnamon, and
vanilla.  
2. Working in batches, place 2 bread slices in egg mixture and let soak 2
minutes. Flip and soak 1 minute more (both sides of bread should be totally
coated in mixture). 
3. Meanwhile, heat 1 tablespoon butter in large nonstick skillet on medium-
low. Once melted, add soaked bread and cook until golden brown, 1 to 3
minutes per side; transfer to wire rack. While toast is cooking, soak next batch
of challah slices. 
4. Repeat with remaining butter and bread. Serve topped with yogurt,
berries, and syrup or honey if desired.

Classic Omelet and Greens

Ingredients
3 tbsp. olive oil, divided
1 yellow onion, finely chopped
8 large eggs
Kosher salt

2 tbsp. unsalted butter
1 oz. Parmesan, finely grated
2 tbsp. fresh lemon juice
3 oz. baby spinach

Directions
1. Heat 1 tablespoon oil in large nonstick skillet on medium. Add onion and
sauté until tender, about 6 minutes. Transfer to a small bowl. 
2. In a large bowl, whisk together eggs, 1 tablespoon water and 1/2 teaspoon
salt. Return skillet to medium and add butter. Add eggs and cook, stirring
constantly with rubber spatula, until eggs are partially set. Turn heat to low and
cover pan tightly, cooking until eggs are just set, 4 to 5 minutes. Top with
Parmesan and cooked onion; fold in half.
3. In a medium bowl, whisk together lemon juice and remaining 2
tablespoons olive oil. Toss spinach with vinaigrette and serve with omelet.
NUTRITIONAL INFORMATION (per serving): About 330 calories, 27.5 g fat (9.5 g saturated),
16 g protein, 575 mg sodium, 6 g carbohydrates, 1 g fiber

Scrambled Eggs

Ingredients
1 tbsp. unsalted butter or olive oil
8 large eggs
Kosher salt and pepper

 
Directions
1. Heat butter (or oil) in a 10 to 12-in non-stick skillet on medium-low.
2. In a bowl, whisk together, eggs and ½ tsp each salt and pepper.
3. Add eggs to skillet and cook, stirring often until eggs are beginning to set.
4. Once the eggs are nearly set, add desired toppings (think cheese, cooked
veggies, herbs, tender greens like spinach or baby kale).

Gruyère, Bacon, and Spinach Scrambled Eggs

Ingredients
8 large eggs
1 tsp. Dijon mustard
Kosher salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 c. spinach, torn
2 oz. Gruyère cheese, shredded

Directions
1. In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water
and 1/2 teaspoon each salt and pepper.
2. Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and
cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3
minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.

Deviled Eggs

Ingredients
6 large eggs, hard boiled
2 tbsp.mayonnaise
1 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. hot sauce
Crumbled bacon, sliced scallions and chives, chopped parsley and dill, for
serving

Directions
1. Halve eggs lengthwise. Transfer yolks to small bowl and mash with
mayonnaise, lemon juice, mustard, hot sauce, and 1/8 tsp each salt and pepper.
Spoon into egg whites and sprinkle with toppings as desired.

Smashed Avocado Toast With Egg

Ingredients
1 ripe avocado
1 tbsp. fresh lemon juice
Kosher salt and pepper

4 slices bread, toasted 


4 hard-boiled eggs, peeled and sliced
1 bunch small multicolored radishes, thinly sliced
Chopped fresh chives and sesame seeds, for serving

Directions
1. In medium bowl, smash avocado with lemon juice and 1/4 teaspoon each
salt and pepper.
2. Spread on toast and top with eggs and radishes and sprinkle with chives
and sesame seeds. 

Chard and Gruyère Eggs in the Hole

Ingredients
6 slices sourdough bread
3 tbsp. butter
1 bunch (about 6 oz.) rainbow chard, trimmed, chopped
6 large eggs
4 oz. shredded Gruyère cheese

Directions
1. Preheat oven to 425°F. Spray large baking sheet with nonstick cooking
spray.
2. With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread
slices. Arrange bread and cutouts on prepared baking sheet. Bake 5 minutes or
until slightly dry, turning bread over halfway through.
3. In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon
salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally.
Divide chard among bread slices, spreading around holes. Add egg to each hole;
top each with pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
4. Bake eggs 8 to 12 minutes or until whites are set but yolks are runny.
Serve immediately.
Nutritional information (per serving): 280 cals, 15 g protein, 15 g carbs, 17 g fat (9 g sat), 1 g
fiber, 470 mg sodium.

Sweet Potato Kale Frittata

Ingredients
6 large eggs
1 c. half-and-half
1 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
1/2 small red onion
2 clove garlic
3 oz. goat cheese

Directions
1. Preheat oven to 350 degrees F. Whisk together eggs and next 3
ingredients.
2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof
nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender
and golden; remove and keep warm. Sauté kale and next 2 ingredients in
remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir
in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes.
Sprinkle egg mixture with goat cheese.
3. Bake at 350 degrees F 10 to 14 minutes or until set.

Mushroom and Spinach Bread Pudding

Ingredients
2 tbsp. olive oil, plus more for dish and foil
1 lb. cremini mushrooms, sliced
12 large eggs
1 c. milk
1 tbsp. Dijon mustard
1 tsp. freshly ground nutmeg
Kosher salt

Pepper

1 1/4 lb. sourdough bread, cut into 1 1/2-inch pieces

3 c. curly spinach
2 shallots, thinly sliced
6 oz. Gruyère cheese, coarsely grated

Directions
1. Heat oven to 400°F. Oil 3-quart baking dish and piece of foil.
2. Heat oil in large skillet on medium-high. Cook half of mushrooms,
tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate.
Repeat with remaining mushrooms, adding more oil if necessary.
3. Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg,
and 1 teaspoon each salt and pepper. Add bread and toss to coat. Fold in
mushrooms, spinach, shallots and all but 1/2 cup cheese.
4. Transfer mixture to prepared dish, sprinkle with remaining cheese, cover
with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4
minutes.
Nutritional Information (per serving): About 470 calories, 21 g fat (8 g saturated fat), 26 g
protein, 995 mg sodium, 43 g carb, 3 g fiber

Bacon and Leek Deep-Dish Quiche

INGREDIENTS
1 recipe Basic Pie Dough
6 slices bacon, sliced
2 large leeks (white and light green parts), sliced
Kosher salt

Freshly ground black pepper

2 tsp. fresh thyme leaves


6 large eggs
2 c. heavy cream
1 c. whole milk
1 tbsp. Dijon mustard
1/8 tsp. freshly grated nutmeg
6 oz. Gruyère, grated (about 1 1/2 cups)
1/2 c. chopped fresh flat-leaf parsley

 
DIRECTIONS
1. Roll chilled dough between 2 pieces of parchment paper into a 16-inch
circle. Transfer to a 9-inch springform pan, lifting and pressing it into the
bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough
with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking
beans or pie weights; chill 20 minutes.
2. Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights.
Cover edges with foil, and continue baking until completely dry, 8 to 12
minutes. Reduce oven to 325°F.
3. Meanwhile, cook bacon in a large skillet over medium heat, stirring
occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
Discard all but 2 tablespoons of drippings. Add leeks and season with salt and
pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and
cook 1 minute. Remove from heat; cool.
4. Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon
each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
5. Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan
with foil and place on a large rimmed baking sheet. Bake just until set around
the edge but still wobbly in the center, and a knife inserted into the center comes
out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30
minutes. Cool in the pan at least 30 minutes before unmolding.

Flower Power Sunny-Side Eggs

Ingredients
1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped parsley, for garnish

Directions
1. Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-
inch-thick rings and remove inner white flesh and seeds.
2. In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2
minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered,
until eggs have reached desired doneness. Season with 1/4 teaspoon each salt
and pepper.
3. To serve, garnish with chopped parsley.
Nutritional information (per serving): About 215 calories, 13 g protein, 3 g carbs, 17 g fat (4 g
saturated fat), 1 g fiber, 390 mg sodium

Spanish Potato Omelet

Ingredients
6 large eggs
1 1/2 lb. golden potatoes, peeled and cut into 1/8" thick slices
1 1/4 c. olive oil
1 large onion, very thinly sliced
Finely chopped parsley, for garnish

Directions
1. In medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In large
bowl, toss potatoes with 1/4 teaspoon salt.
2. In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to
12 minutes or until tender but not falling apart, gently turning occasionally.
With slotted spoon, transfer potatoes back to large bowl.
3. To skillet, add onion; cook 12 minutes or until very tender, stirring
occasionally. With slotted spoon, transfer onion to bowl with potatoes. When
potato-onion mixture has cooled slightly, gently stir in eggs until well
combined.
4. Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat
on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even
layer; reduce heat to medium. Cook 7 minutes or until eggs are mostly set and
edges are browned.
5. Loosen edges with rubber spatula. Remove skillet from heat and cover
with large plate; carefully invert, holding plate and skillet together. Slide omelet
back into skillet. Cook on medium 3 minutes or until bottom and center are set.
Serve warm or at room temperature, garnished with parsley.
Nutritional information (per serving): About 245 cals, 8 g protein, 22 g carbs, 14 g fat (3 g
sat), 2 g fiber, 465 mg sodium
Mint-Pesto Baked Eggs

Ingredients
1 c. packed fresh cilantro leaves
1/2 c. packed fresh mint leaves
1/2 c. shelled pistachios
2 jalapeño chiles, seeded and chopped
2 tbsp. lemon juice
1 clove garlic
1/2 c. olive oil
3/4 c. heavy cream
12 large eggs
Toasted bread slices, for serving

Directions
1. Preheat oven to 425°F. Grease six 10- to 12-ounce ramekins; place on
rimmed baking sheet.
2. In food processor, pulse cilantro, mint, pistachios, jalape- ños, lemon
juice, garlic and 1/2 teaspoon salt until finely chopped, stopping and stirring
occasionally. Pulse in oil until well combined.
3. To each ramekin, add 2 tablespoons cream and 2 eggs; top with 1
tablespoon herb mixture. Bake 12 to 15 minutes or until whites are set but yolks
still runny. Serve with remaining herb mixture and toasted bread.
Nutritional information (per serving): About 320 cals, 14 g protein, 3 g carbs, 28 g fat (11 g
sat), 1 g fiber, 215 mg sodium

Smoky Red Pepper Crispy Egg Toast

Ingredients
5 tbsp. olive oil
2 large eggs
2 slices toast
1/2 tsp. smoked paprika
Roasted red pepper hummus
Directions
1. Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3
tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand
back, as oil will sputter. Cook until whites are golden brown and crisp around
edges and set around yolks, 2 minutes. If edges are dark but whites are not set,
remove skillet from heat; cover 10 seconds or until whites are cooked. Season with
pinch salt and pepper.
2. In small dry skillet on medium, toast smoked paprika until fragrant, 1
minute. Stir into 2 tablespoons olive oil and set aside. Toast 2 slices of bread. Top
each with roasted red pepper hummus and 1crispy egg. Drizzle with smoked
paprika oil.

Bacon & Egg Fried Rice

Ingredients
1 tbsp. canola oil
5 slices bacon, chopped
1 bunch green onions, sliced
1 bag (5 ounces) baby spinach
3 c. Cooked white rice
1 c. frozen peas
1/2 tsp. salt
4 fried eggs

Directions
1. In 12-inch skillet, heat canola oil on medium-high. Add bacon and cook
until bacon is crisp.
2. Add green onions and baby spinach. Cook 2 minutes, stirring.
3. Add white rice, frozen peas, and salt. Cook 5 minutes, stirring.
4. Divide among 4 plates; top each with a fried egg.
Nutritional Information (per serving): Calories 400; Protein 16g; Carbohydrate 41g; Total Fat
18g; Saturated Fat 6g; Dietary Fiber 3g; Sodium 555mg

Mexican Breakfast Chilaquiles

Ingredients
6 large eggs
1/2 tbsp. canola oil
5 oz. tortilla chips
1 c. Shredded Monterey Jack cheese
1/4 c. pickled jalapeño slices
1 avocado, thinly sliced
1 c. pico de gallo
2 tbsp. cilantro, chopped
Sour cream, for serving

Lime wedges, for serving

Directions
1. Beat eggs with 1/4 teaspoon salt. In oven-safe 12" nonstick skillet, heat
oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set.
Transfer to bowl and set aside; wipe skillet mostly clean.
2. Preheat broiler. Spread half of chips in same skillet. Sprinkle with half of
cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil
until cheese has melted and chips begin to brown, 1 to 2 minutes.
3. Remove from oven; top with avocado, pico de gallo, and cilantro.
4. Serve with sour cream and lime wedges, if desired.
Nutritional Information (per serving): Calories 495; Protein 19g; Carbohydrate 36g; Total Fat
32g; Saturated Fat 9g; Dietary Fiber 6g; Sodium 915mg.

Crustless Quiche Lorraine

Ingredients
1 tsp. extra-virgin olive oil
3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in
cutting)
1 medium shallot, thinly sliced
6 large eggs
1/4 c. milk
1/8 tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
1 c. shredded Gruyère cheese
Chives, for garnish
Green salad, for serving
Directions
1. In an 8" oven-safe nonstick skillet, heat olive oil on medium. Add bacon
and shallot; cook 6 minutes, stirring occasionally.
2. Whisk eggs, milk, salt, and pepper until combined; stir in Gruyère. Add
eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow
runny egg to flow to bottom of pan.
3. Bake at 375 degrees F for 8 minutes or until top is set. Garnish with
chives. Serve with green salad.
Nutritional Information (per serving, quiche only): Calories 360; Protein 22g; Carbohydrate
3g; Total Fat 29g; Saturated Fat 12g; Sodium 555mg.

Potato Chip Omelet

Ingredients
8 large eggs, beaten
3 c. potato chips (about 4 ounces), crushed
1/4 c. fresh parsley, chopped
1/4 tsp. salt
2 tbsp. oil
1 small onion, chopped
1/4 tsp. smoked paprika
Arugula salad

Baguette

Directions
1. In large bowl, combine eggs, potato chips, parsley, and salt.
2. In 10-inch nonstick skillet, heat oil on medium-low. Add onion, cook 8
minutes.
3. Add egg mixture. Stir slowly until edges start to set, then cook
undisturbed until top is mostly set.
4. Cover with large lid and carefully flip. Slide omelet back into pan; cook 5
minutes or until set.
5. Sprinkle with smoked paprika. Serve with arugula salad and baguette.
Nutritional Information (per serving): Calories 365; Protein 15g; Carbohydrate 16g; Total Fat
26g; Saturated Fat 5g; Dietary Fiber 1g; Sodium 415mg

Spinach and Prosciutto Frittata Muffins

Ingredients
6 large eggs
1/2 c. milk
3/4 c. soft goat cheese, crumbled
5 oz. baby spinach, wilted and chopped
1/2 c. roasted red pepper, diced
2 oz. prosciutto, sliced into ribbons

Directions
1. Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick
cooking spray.
2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black
pepper. Stir in cheese, spinach and roasted red pepper.
3. Divide batter among muffin-pan cups (about 1/4 cup each), top with
prosciutto and bake 20 to 25 minutes or until just set in the center.
4. Cool on rack 5 minutes, then remove from cups. Serve warm. Can be
refrigerated up to 4 days; microwave on High 30 seconds to reheat.
Nutrition Information (per serving): About 155 calories, 13 g protein, 4 g carbs, 10 g fat (4 g
saturated fat), 1 g fiber, 520 mg sodium.

Bacon Gruyére Breakfast "Pie"

Ingredients
1 sheet (half of 17.3 oz. package) frozen puff pastry, thawed
1/3 c. sour cream
3/4 c. shredded Gruyère cheese
4 slices cooked bacon
3 large eggs
Fresh thyme leaves, for garnish
Directions
1. Preheat oven to 400°F.
2. On large sheet parchment, roll pastry to 12" by 10" rectangle. Fold 1/2
inch of edices to form rim; using a fork, seal rim and poke holes all over pastry.
Place pastry on cookie sheet; bake 20 minutes or until golden brown.
3. In small bowl, combine sour cream and Gruyére. Spread onto tart,
creating 3 wells for eggs. Arrange bacon strips over topping. Crack eggs into
wells; sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
4. Bake until egg whites are set but yolks are still runny, about 12 minutes.
Garnish with thyme.
Nutrition Information (per serving): About 310 calories, 12 g protein, 15 g carbs, 22 g fat (8 g
saturated fat), 1 g fiber, 425 mg sodium.

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