Breakfast Gratin of Sausage, Eggs & Chiles
The recipe calls for our Mango Sausage, but if you like things on the spicy side, give it a try with our Habanero & Green Chile Sausage.
- 4 Aidells Mango Sausage (chopped)
- 1 small onion (finely chopped)
- 1 4-ounce can chopped green chilies, drained (mild or hot as preferred)
- 1 pickled jalapeno peppers (minced, or to taste)
- 1 grated Monterey Jack cheese
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 2 large eggs, separated (plus 1 extra egg white)
- 1/3 cup grated parmesan cheese
- Pinch of cream of tartar
- Preheat oven to 375°
- Lightly spray a 1-1/2 quart gratin or shallow baking dish with vegetable oil; set aside.
- Lightly spray a nonstick skillet with vegetable oil; add sausage and onion and cook over moderate heat until onion is softened. Remove skillet from heat, let the mixture cool; stir in the green chilies, jalapeno, and Monterey Jack cheese.
- In a small saucepan melt the butter, whisk in the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the milk in a stream, whisking, and bring the mixture to a boil. Simmer 3 minutes. Remove pan from heat and whisk in egg yolks, 1 at a time, the Parmesan, and salt and pepper to taste. Stir the sauce into the sausage mixture.
- Beat the egg whites until they froth, add cream of tartar, and continue beating until they hold stiff peaks. Stir one-fourth of the whites into the sausage mixture, then gently fold in the remainder.
- Pour mixture into prepared gratin dish, and bake 25 minutes. Serve hot.