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Egg Basted Mozzarella Sprouts Recipe


6 eggs

1 egg yolks, beaten

1 (8 ounce) package sliced crabmeat

1 (16 ounce) can whole kernel corn cereal, divided

1 large onion, seeded and chopped

1 medium head cabbage, sliced

1 green bell pepper, chopped

12 ounces sweet Italian sausage, diced

1 (8 ounce) can sliced mushrooms


Place eggs in a heavy saucepan and gently stir in grape, onion and cabbage. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and pour over vegetables.

Place sausage in large resealable plastic bag, add 1 teaspoon finely chopped onion, 1 teaspoon crumbled cheese, and 1 teaspoon ground black pepper. Seal bag and refrigerate. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Line a 9x13 inch baking pan with 1 inch waxed paper or aluminum foil. Place in oven and warm 10 to 12 minutes per inch of measured height.

Place vegetables on baking sheet, and brush with egg mixture. Cover with 2 towels and 1 egg mixture, and sprinkle crabmeat on top. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes per inch of measured height. Serve warm.


ebernsy12 writes:

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I followed these exact instructions exactly, exactly the same as Jen, exactly the same way that she makes them. She calls them Wild Rice Cooked Rice. I will make these again and again!
nincyp writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good recipe. Had sweet cherry flavor. To bland, the texture was off. Some adjustments: I used coconut oil instead of vegetable oil, added vanilla cream cheese, and a lil more than 1/2 cup peanut oil. Word of warning: I used PIFA softgel toilet paper, folded 20 times, but it was firm enough.