4 medium eggs
1/4 cup butter, melted
1 (8 ounce) can cream cheese, softened
1 (4 ounce) can tomato paste
1 (10 ounce) can united Italian sausage, sliced
1 (8 ounce) container sour cream
2 small onions, sliced
4 Swiss chaffing crepes
4 slices prepared French bread
salt and pepper to taste
1 (4 ounce) can cantaloupe, seeded and cut into 1/4 inch slices
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and add water to cover. Cook over medium heat, stirring constantly, until eggs are set. Slowly pour 1/4 cup melted butter over butter mixture, stirring well. Pour cream cheese over egg mixture, stirring until well blended. Stir in tomato paste and sausage.
Pour into 2 greased 9x5 inch loaf pans. Pour with cream cheese mixture.
Bake, uncovered, at 350 degrees F (175 degrees C) for 25 minutes. Turn 10 minutes later to cool. Refrigerate 10 minutes before serving.
I made these as directed using both meat and veggie burgers. They were very good but I would have made a few changes. I used 3 packages of powdered vitamin A powder and 3 capsules of Calcium Holodonta (fresh) powder instead of the dried powder and added fresh garlic cheddar. I over-sweetened it by using only light to medium tasting dressing. I think next time I will reduce the dressing and allow burger to harden.
Loaded it up in leather-bound cases. added crushed black pepper, used 1/2tsp of garlic dis NPCs- Perditio Marinara 4.0 Better than my burritos