FunGuy’s Baked Quail Egg Stuffers in Sausage Gravy

Sunday brunch has a new dish to add to the table with these baked quail egg filled FunGuy stuffers!

This isn’t just your average baked eggs in mushrooms, though. These are baked in an easy and tasty homemade sausage gravy that would be perfect with warm biscuits, buttery toast, or a fresh bowl of fruit.

DIRECTIONS:

1. Preheat oven to 350F. 
2. Brush off any debris from the FunGuy mushrooms with a damp cloth, pop out the stem using your thumb and discard, and set the mushrooms aside. Trim the tops and roots from the scallions and slice them. Remove the casings from the sausages and place the sausages in a clean bowl until ready to use. 
3. Heat 3 tablespoons of the olive oil in a saute pan over medium high heat. Add the white part of the scallions to the pan and saute 1 minute. Sprinkle the flour over the scallions and olive oil, whisking it together. Add the oregano, thyme, and rosemary to the pan, and whisk well. Allow it to cook, stirring constantly, until it forms a loose paste. Once the flour has absorbed the oil, slowly whisk in the milk so it doesn’t form lumps. Reduce the heat to medium low and let it simmer and thicken, stirring occasionally. 
4. Add the rest of the olive oil to a separate pan and heat it over medium high. Add the sausage, breaking it into pieces with a spatula, cooking it until it’s browned; about 4-5 minutes. Drain off excess oil and return the pan to the stove. Pour the gravy over the sausage and stir well. Let it cook another 4-5 minutes, season with salt and black pepper and turn off the heat. 
5. Pour the sausage gravy into a small casserole or oven safe dish and place the mushroom caps, hole side up, into the dish. Carefully crack the quail eggs and place one in each mushroom. 
6. Bake the mushrooms and eggs in the oven for 12-15 minutes or until the white has firmed up, and the yolk is cooked. 
7. Let the eggs and mushrooms cool about 2-3 minutes before serving. 

Have a Fun meal!