Prep: 20 min., Bake: 30 min. Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.
Ingredients
8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
Vegetable cooking spray
1 (12-oz.) package fully cooked pork sausage patties, chopped
2 1/2 cups 2% reduced-fat milk
4 large eggs
1 tablespoon Dijon mustard
1/2 cup buttermilk
1 (10 3/4-oz.) can cream of mushroom soup
1 cup (4 oz.) shredded sharp Cheddar cheese
Preparation
1. Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs.
2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with Cheddar cheese. Place coffee mugs on a baking sheet.
3. Bake at 350掳 for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.
Note: Unbaked mugs of casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
Sausage-and-Egg Casserole: Omit coffee mugs. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Proceed as directed, increasing bake time to 1 hour or until casserole is set. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
Yield
Makes 10 servings
Julia Smeds Roth , Southern Living, AUGUST 2007What are some great recipes with breakfast sauages in them?
Fried Rice
Cook rice as you normally would do and set aside.
In another pot (if you like onions then saute them in some butter now)brown and cook your breakfast sausage.
Then add butter and lots of your cooked rice and cook for a minute then add lots of raw eggs (the amount of rice and eggs just depends on how much you want to make), then salt and pepper and cook on low covered stirring frequently until all your eggs are cooked.What are some great recipes with breakfast sauages in them?
a morning pudding
break up bread
scramble sausage
make a custard( milk and egg)
layer bread ,meat ,chedder ,cheese, with bread atop
cover with custartop with cheese
cover with aluminuim
bake 375 about 30 min uncover
bake til cheese browns
let cool
Go to foodnetwork.com and look up piggy pudding. It is real good! It's like a casserole you eat with syrup on it. It's by Paula Deen.
i like to use refridgerated crescent rolls, and cheese slices.
Brown your sausage links so they are cooked through and simply roll them with the cheese in the crescent rolls and bake according to crescrent directions.
or...brown and crumble your sausage, combine wtih shredded cheese and seal inside refridgerated crescents. bake according to crescrent directions, checking occasionally (crescents may bake faster since they are not rolled.
Everyone will love this one and you can interchange what ever meat you like and what ever cheese you like! Very versatile: Everyone I give this to, said it went into their ';keeper'; recipe book.
Pie a la Italiana
Ing.
8 oz. (1 can ) Pillsbury crescent dinner rolls
2 c. (8 oz) Monterey Jack cheese, 1/2 inch cubes
1 pkg. (12 oz) smoked sausages, cut into 1/4'; slices
1/4 tsp. salt
1/4 tsp. pepper
1 T. grated Parmesan cheese
2 eggs, slightly beaten.
Dir.
Open can of rolls.
Separate into 8 triangles. Place 5 triangles in and UNgreased 9'; pie plate and press into to cover bottom and sides (not over lip). Reserve other 3 for top.
Combine all remaining ingredients into a large bowl. Pour into crust.
Cut last 3 triangles into strips and make a ';lattice'; top.
Bake at 325 for 70 minutes. Knife inserted should come out clean from the middle. Don't overbake.
Let set up, cooling 10 min before serving. Cutting into wedges.
MAN YOU CAN GO CRAZY EXPERIMENTING WITH THIS ONE! I have used so many different combinations of meat and cheese in this one. Have even done a canadian bacon and pineapple and mozzerella then topped with warm marinara sauce on the plate!
place the sausages (already cooked of course) inside either refrigerator biscuits, or homemade biscuits. Just flatten the biscuit out a bit and roll it around the sausage and then bake just like you would the biscuits. Great served with scrambled eggs and maple syrup to dip them in.
Sausage Gravy
Ingredients
# 1 lb pork sausage
# 1/3 cup flour
# 1 quart milk
# 1 dash pepper
# Pillsbury Grands refrigerated buttermilk biscuits
Directions
1.Cook sausage in skillet.
2. Drain Fat.
3. Sprinkle flour over sausage and stir well.
4. Add milk.
5. Cook over medium heat until thickened.
6. Add pepper.
7. Serve over biscuits.
If I was to have them other than at breakfast, I like Deviled Sausages, Curried Sausages or Braised Sausages.
Cook them and cut into rings and stir into baked beans, and have on toast for breakfast.
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