Zesty Pepper Eggs en Cocotte
Overview
Eggs cocotte, also called baked eggs, is a French style of slow-cooking eggs. An easy and delicious option for breakfast or brunch, this recipe offers a zesty flavor fit for a family! Made with fresh bell peppers and creamy pepper jack cheese.
Total Cook Time: 30 minutes
Serves: 4
Gluten Free
Bella Product Used:
Sun Dried Tomatoes Julienne-Cut with Zesty Peppers (Resealable Pouch)
Ingredients
- 16 oz Spicy Italian Sausage
- 8 tbsp Pepper Jack Cheese, shredded
- 4 tbsp Green Bell Pepper
- 4 tbsp Bella Sun Luci Sun Dried Tomatoes with Zesty Peppers
- 4 tbsp Cilantro, chopped
- 4 tbsp Heavy Cream
- 8 Large Eggs
- Salt & Pepper to taste
Directions
- Fill a saucepan with water about a quarter of the way up and heat it over medium flame until warm.
- Crumble the Italian sausage into smaller pieces and cook thoroughly until browned.
- Evenly divide the cooked sausage into ramekins.
- Add 1 tablespoon of pepper jack cheese, bell peppers, sun dried tomatoes, and cilantro to each ramekin.
- Pour heavy cream over the mixture in each ramekin.
- Carefully crack 3 eggs into each ramekin.
- Garnish with a pinch of salt and pepper.
- Top each ramekin with remaining pepper jack cheese.
- Place the ramekins carefully into the warmed water bath, and put the entire saucepan into the preheated oven.
- Bake the ramekins in an oven until the eggs are set and the cheese is melted and bubbly.
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