California Breakfast Casserole Recipe

California Breakfast Casserole Recipe

Ingredients

12	precooked (frozen) breakfast
	sausage patties, thawed
2-3	sliced tomatoes
2-3	sliced avocados
12	eggs
1	c. milk
	1 Pound pkg. frozen hash browns, thawed
1	c. cheddar cheese (shredded)
1	tsp. salt
½	tsp pepper
	extra cheddar cheese for topping
9	X 13 GLASS PAN

Directions

◦Layer the bottom of a greased 9x13 pan with sausage topped with tomatoes and avocado. ◦In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados. ◦Bake at 350 for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour

Sausage and Egg Grilled Cheese Sandwich Recipe

Sausage and Egg Grilled Cheese Sandwich Recipe

Ingredients

4 slices of Bread

3 Eggs

1/2 cup Cooked Sausage

4 slices of American Cheese

2 TBSP Milk

I Can’t Believe It’s Not Butter

Directions

• Step 1 – Mix Eggs, Sausage and Milk together in a dish
• Step 2 – Scramble Eggs
• Step 3 – Butter one side of each slice of bread with I Can’t Believe It’s Not Butter
• Step 4 – Place a piece of Bread, butter side down, in a frying pan
• Step 5 – Add a slice of cheese, egg mixture and another slice of cheese before putting the second slice of bread with butter side facing up on top
• Step 6 – Fry for a couple minutes on each side, watching carefully so you do not burn the bread

Easy Breakfast Braid

Easy Breakfast Braid

Ingredients:

• 1 (13.8-ounce) can refrigerated pizza crust dough
• 1 Tbsp.  olive oil
• 1/4 cup chopped onion
• 4 oz. spicy chicken sausage (or other sausage), chopped
• 2 large eggs, lightly beaten
• 1/2 cup (2 oz.) shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped seeded jalapeño peppers
• 1 large egg white, lightly beaten

Method:

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook for 1 1/2 minutes or until set (while continuing to stir). Remove from heat.

Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

(Source)

Breakfast Omelet Muffins

Breakfast Omelet Muffins

Ingredients
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli. 
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

Breakfast Casserole

Breakfast Casserole

Makes: 12-18 servings

Ingredients:

• 1/2 – 1 pound sausage
• 1 package crescent rolls
• 1 cup cheddar cheese, shredded
• 5 eggs
• 1/4 cup milk
• 1 Tsp oregano or rosemary
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
4. Spread the sausage over the dough.
5. Sprinkle the cheese on top of the sausage.
6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

(Source)

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Ingredients

• 1 pkg. (26 ounces) frozen shredding hash brown potatoes
  1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
  1 cup (4 ounces) shredding mozzarella cheese
  1/2 cup (2 ounces) shredding parmesan cheese
  1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  6 green onions, sliced
  12 eggs
  1/2 cups milk
  1 teaspoon salt
  1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 oz.) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.