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Hearty Irish Breakfast

 1 pound sausage links, cut in 1” chunks (your choice – bratwurst or pork)

2 large onions, sliced into half moons

1 large red bell pepper, cut into strips

8 ounces sliced white mushrooms

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cups red or light colored beer



2 large eggs, beaten

1 cup all purpose flour

1 cup grated sharp Cheddar Cheese

½ cup water

½ cup milk

½ teaspoon salt


Preheat oven to 425 degrees.  Spray an oven safe baking dish with non-stick cooking spray (1 ½ - 2 quart dish).


Brown the sausage on all sides in a large sauté pan over medium heat.  Add the onion slices, bell pepper, mushrooms, ½ teaspoon salt and pepper.  Pour in beer and bring to a boil.  Lower heat, cover and simmer for 15 minutes.  Remove lid, turn up heat to medium high and cook, stirring often until all liquid has evaporated and vegetables are caramelized (about 25 minutes).


Remove from heat and layer evenly into prepared baking dish, arranging the sausages evenly around dish.


In a large bowl, combine the eggs, flour, cheese, water, milk and salt, mixing well.  Pour batter over the sausage and vegetables.  Place in oven and bake for 15 minutes.  Lower heat to 350 degrees and bake for an additional 15 to 20 minutes or until golden and puffed.

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