Author Notes: One of my favorite family recipes is my Nanny’s Sausage & Egg Pie. While that deep-dish savory pie has a caloric intake high enough to kill a cow, this is a lighter version that ditches the pie crust and substitutes in turkey sausage. It is a total crowd pleaser (even with the kids), forgiving and easy to make. —eat-drink-garden
hardboiled eggs, thinly sliced
pound turkey sausage, in casings
bottle of beer
ounces fresh mozzarella, thinly sliced
tablespoon Dijon mustard
cup parmesan cheese
- Preheat oven to 350
- First, cook your sausage. Prick each sausage with a knife three times. Place in saucepan on medium-high heat and pour in the bottle of beer. Bring to a boil and then reduce to a simmer. Cook until beer evaporates, about 20 minutes. After sausage is cooked, slice into coins and about 1/4? thick.
- To prevent sticking, butter a 8 x 8 casserole. Layer sliced hard boiled eggs, sliced sausage and sliced mozzarella and continue to build about three layers. Don’t worry about making it look perfect.
- In a small mixing bowl whisk the raw eggs and Dijon with a fork. Pour over the layers and top with the Parmesan cheese and a drizzle of olive oil.
- Bake for 45 minutes. Serve warm or at room temperature.
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