Taking bulk breakfast sausage and using it to envelop eggs is my new favorite thing. They’ve got all sorts of goodness going for them – creamy eggs, lots of hearty sausage, lovely seasoning and a crunchy coating.
They can be made to the breadcrumb stage and stored for later cooking or cooked and the leftovers rewarmed in a mix of microwave and toaster oven (to recrisp them).
When making more than four at a time, I recommend placing them in a muffin tin to bake. Otherwise, they will be okay on a rimmed baking sheet.
I used Grey Poupon Country Dijon Mustard but any good stoneground mustard will work.
6 eggs, divided
1 lb bulk breakfast sausage
1 tablespoon stone ground mustard
flour, for dredging
1 cup breadcrumbs
Place 4 eggs in a saucepan and cover with cold water. Bring to a boil and turn off heat. Let sit for 5 minutes for slightly more than softboiled eggs or 9 minutes for hardboiled eggs. Run cold water over the cooked eggs and peel them, rinsing them again in cold water to stop the cooking.
Preheat oven to 400 degrees F.
Use your hands to mix the sausage and the mustard. Divide the sausage into 4 equal pieces. Wet your hands, and then take up one portion of meat. Pat into a thin patty from your fingertips to palm. Roll the egg in flour and then set near your fingers and fold the sausage around it, pinching the ends to seal it completely in sausage. Continue until all are enrobed in sausage
Beat remaining two eggs in a shallow dish. Dredge sausage balls in flour, then in beaten eggs and then in breadcrumbs. For an added crunch, use a breakfast cereal like Rice Krispies or Corn Flakes instead of the bread crumbs.
Set on a rimmed baking sheet or in a muffin tin. Bake for 30 minutes until crisp and golden.