Pink Peppercorn Sausage and Egg Tartlets

Pink Peppercorn Sausage and Egg Tartlets Recipe

This Pink Peppercorn Sausage and Egg Tartlet recipe is a delicious breakfast or brunch appetizer recipe that can be used as a giveaway at your next gathering. These sausage and egg tartlets are a great way to start off any morning or afternoon event. This recipe makes eight tartlets.


• 1 tablespoon olive oil

• 1/2 pound breakfast sausage, cut into tiny pieces

• 4 eggs, beaten

• 2 tablespoons milk

• Salt and pepper to taste

• 1 teaspoon pink peppercorns, crushed (or more, to taste)


Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 muffin tins (each with 2 cups). Heat olive oil in a large skillet over medium heat. Cook and stir sausage until browned, about 5 minutes. In a bowl, whisk together eggs and milk; season with salt, pepper, and pink peppercorns. Pour egg mixture into the prepared muffin cups; sprinkle sausage on top of egg mixture. Bake in the preheated oven until golden brown and set, 12 to 15 minutes.

Yield: Approximately 10 2-ounce tartlets


1/2 pound fresh pink peppercorn sausage meat

1/8 cup fresh parsley, chopped

3/4 cup grated Swiss cheese

3 tablespoons grated Parmesan cheese

1 1/4 cups milk

4 large eggs

2 egg yolks

Salt and pepper to taste

10 2-inch tartlet shells, made from flaky pastry dough or purchased puff pastry shells.

Portion: Serves 4 (2 tartlets per person)

4.5 ounces ground pork

1.5 ounces pink peppercorn sausage, skin removed and crumbled

1 cup frozen corn kernels, thawed

1/2 cup grated cheddar cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh Italian parsley

3 large eggs, lightly beaten

Salt and freshly ground pepper to taste

Tartlet pastry shells (see below) or 4 small bakery tart shells, baked according to package directions and cooled on a wire rack

2 teaspoons whole pink peppercorns, for garnish (optional)

1 large egg, beaten

1 teaspoon milk

1 tablespoon butter

2 ounces Italian sausage, chopped

2 tablespoons red bell pepper, seeded and diced

1 tablespoon shallot, minced

salt and pepper to taste

1/4 cup pink peppercorn cheese spread (see recipe below)

tartlet shells (see recipe below)

1 lb. 7 oz.Cream cheese, softened

3/4 cup Heavy whipping cream

1 1/2 tbsp. Pink peppercorns

1/2 tsp. Kosher salt

1 1/2 tsp. Lemon zest

13 oz. Italian sausage, cooked, drained and finely chopped

9 Eggs, lightly beaten

36 each Tartlet shells, frozen, baked and cooled

Yield: 24 tartlets


* 1 tablespoon olive oil

* 1/4 pound sweet Italian sausage, casings removed

* 1 medium yellow onion, chopped (about 3/4 cup)

* 1/2 teaspoon salt

* 2 cups heavy cream

* 1/2 cup crème fraîche or sour cream

* 1/2 teaspoon freshly ground black pepper (more to taste)

* 2 large eggs plus 2 large egg yolks

* 2 tablespoons minced fresh chives, plus a few whole chives for garnish (optional)

* 24 frozen mini phyllo shells (preferably Athens brand), thawed according to package instructions

This recipe was created by a contestant during a cooking competition.

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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