Cup of Eggs with Sausage and Cranberry Granola Bread Pudding
by Celebrity Chef David Burke. Serves 8
This Cup of Eggs recipe is a great way to have delicious breakfast ready for your holiday morning… the night before. The mug makes this dish convenient to grab and enjoy around the tree while you’re unwrapping gifts together. Plus, it can be made in the oven or microwave to accommodate even a beginner chef. Pair it with toast and a mug of coffee and you’ll have a holiday to remember.
INGREDIENTS
- 2 cups milk
- ½ cup heavy cream
- 1 dozen eggs
- ½ yellow onion small diced
- 1 tsp ground black pepper
- 1 tsp kosher salt
- ½ cup grated gouda cheese
- 6 breakfast sausage
- 3 cups day old bread cut into 1 inch cubes
- 1 cup cranberry granola
- Chopped chives for garnish
- 8 oven safe mugs
DIRECTIONS
The night before:
1. Preheat oven to 350 degrees F.
2. Brown the sausage links in a pan and cook through, remove and set aside to cool.
3. Add the diced onion to the pan and cook over low heat until soft.
4. Mix the milk, cream, four eggs, salt and pepper in a separate bowl.
5. Cut the breakfast sausage into small pieces and combine with bread, onion, granola and cheese. Add milk and eggs mixture and toss to coat.
5. Divide the bread pudding into 8 coffee mugs and place in a water bath. Bake at 350 degrees F for 18 minutes. Allow to cool slightly before covering and putting in the fridge.
The morning of:
1. Preheat oven to 350 degrees F if baking in oven.
2. Crack one egg into each of the 8 mugs and season with salt and pepper.
3. Place in the oven in a water bath and bake at 350 degrees F for about 15 minutes until egg whites are set OR cover each mug with plastic wrap and place in the microwave for 90 seconds in three 30 second intervals.
4. Meanwhile, make toast and spread with high quality butter and salt. Olive tapenade and sun-dried tomatoes pair great with the toast as well.
5. Garnish the eggs with chopped chives and grated gouda to serve.
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