Ingredients:
8 hard rolls (3" in diameter)
1/2 cup + 2 tablespoons butter
16 eggs
1/4 cup milk
4 oz. cream cheese, softened
2 teaspoons salt
2 teaspoons pepper
1 lb. bulk sausage, browned and drained
6 green onions, chopped
3 Roma tomatoes, chopped
1 tablespoon basil
Chopped parsley or chives
Instructions:
Slice the top from each roll; pinch out the centers, leaving 14"- thick shells. Melt 1/2 cup butter. Generously brush the inside of each roll and place each on a baking sheet. Bake in 350-degree oven until crisp and lightly browned.
Beat the eggs and add milk, cream cheese, 1 teaspoon salt and 1 teaspoon pepper. Place the remaining 2 tablespoons of butter in a 2-qt. Pyrex dish and cover with wax paper. Microwave on high heat for 2 minutes. Pour the egg mixture into the melted butter. Microwave on medium heat for 6-8 minutes, stirring at 2-minute intervals.
While eggs are cooking, combine the sausage, green onions, tomatoes, the rest of the salt and pepper, and basil. Mix thoroughly. When eggs are still creamy, add sausage mixture, mixing well. Spoon this mixture into the toasted croustades and sprinkle with parsley or chives. Serve immediately.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
