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.
Ingredients
• 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)
Directions:
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
Ingredients:
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
INGREDIENTS
* 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.
