Brown, drain and cool sausage.
Beat eggs and milk, add salt, pepper and dry mustard.
Mix well; add bread, cheese and sausage. Pour in 13 x 9-inch baking dish.
Cover and refrigerate overnight. Remove 1 hour before baking.
Bake 45 minutes at 350\u00b0.
Cool 10 minutes before cutting.
Spread 1 container of crescent rolls on a flat pan. Bake according to directions until barely brown. Fry sausage and drain well. Blend cream cheese in with sausage. Spread cream cheese and sausage mixture over crescent rolls. Lay second container of crescent rolls on top. Bake at 350\u00b0 until golden brown. Cut into small squares.
Brown and drain sausage.
Cool.
Beat eggs, milk, salt, pepper and mustard.
Fold in bread, cheese and sausage.
Mix well and put in a 9 x 13-inch pan.
Cover and refrigerate overnight.
Remove 1 hour before baking.
Put paprika on top.
Bake at 350\u00b0 for 45 to 55 minutes, uncovered.
Remove.
Let stand 10 to 15 minutes before serving.
Let cheese and sausage warm to room temperature.
Add Bisquick, red pepper and parsley.
Mix with hands thoroughly. Roll into inch size balls.
Bake on a greased cookie sheet at 375\u00b0 for 15 minutes.
Can be frozen.
Mix cheese and sausage together and mix with Bisquick.
Shape into balls.
Bake about 15 minutes at 400\u00b0.
Brown sausage, onion and green pepper; drain well.
Combine eggs, cheese and sausage.
Separate dough into 10 biscuits.
Press biscuits into bottom of 13 x 9 x 2-inch or 2 1/2-quart baking dish.
Pour sausage mixture into biscuits lined pan.
Bake at 375\u00b0 for 30 to 35 minutes or until quiche is set and crust is deep golden brown.
Serve 8 people.
Heat oven to 375\u00b0.
In large skillet, brown sausage, onion and green pepper.
Drain well.
Combine eggs, cheese and sausage mixture.
Separate dough into 8 biscuits.
Press biscuits into bottom of 13 x 9-inch baking dish.
Pour sausage mixture into biscuit lined pan.
Bake at 375\u00b0 for 30 to 35 minutes or until quiche is set and crust is deep golden brown.
Cool for 5 minutes before serving.
Makes 8 servings.
Separate 1 egg and beat until frothy.
Brush pie shells with white, but do not saturate.
Bake pie shells.
Brown sausage and drain.
Cook broccoli according to package and drain.
Combine whipping cream, Velveeta and Cheddar cheese and microwave 3 to 4 minutes.
Beat eggs and combine with cheese mixture.
Preheat oven to 375\u00b0.
Brown sausage, onion and bell pepper in skillet.
Drain.
In bowl, combine eggs, cheese and sausage mixture.
Separate dough into 8 biscuits; press in bottom of 9 x 13-inch pan.
Pour batter over biscuits.
Bake 30 to 35 minutes in preheated oven until quiche is set and crust is golden brown. Serves 8.
Line shell with cheese and sausage.
Pour other combined ingredients over sausage and cheese.
Bake at 375\u00b0 for 25 to 30 minutes.
t 350\u00b0.
Cook sausage in large skillet until well
Heat oven to 375\u00b0.
In large skillet, brown sausage, onion and green pepper; drain well.
Combine eggs, cheese and sausage mixture.
Preheat oven to 375\u00b0.
Fry sausage; drain and cool.
Coat cheese and sausage with dry ingredients.
Beat eggs and milk together.
Pour sausage mixture into pie crust.
Add veggies, then pour egg mixture over all.
Bake 35 to 40 minutes or until browned and filling is set.
Cool 5 to 10 minutes, then slice and serve. Serves 6.
killet, stirring until crumbly. Drain sausage on paper towel, reserving 2
Preheat oven to 425\u00b0F
Place pie crust on cookie sheet.
Place cheese and sausage in pie crust.
Beat together yolks, egg, salt and red pepper flakes.
Mix in cream.
Pour into pie crust.
Place tomato in circular pattern atop quiche.
Sprinkle with oregano.
Bake 15 minutes.
Reduce oven temperature to 300\u00b0F
Bake until tester inserted in center comes out clean, about 40 minutes.
Let stand 10 minutes.
Serve warm.
Serves 6 to 8.
Put sausage and cheese in pie shell and evenly distribute. Combine remaining ingredients in blender or mixer and mix well. Pour custard mixture over cheese and sausage.
Bake at 325\u00b0 for 30 to 40 minutes until just set in center and lightly browned.
In a large skillet brown sausage and drain well.
In a large mixing bowl, beat eggs slightly.
Add drained spinach, cheese, seasonings and sausage and mix well.
Pour into pie shell and bake at 350\u00b0 for 1 hour for 1 large or 30 minutes for 2 small.
I prefer 2 small.
Large serves 6.
Two small serves 12.
edium heat, cook the beef, sausage and onion until meat is no
b>sausage until browned. Remove from pan and drain extra fat. Let cooked sausage
br>Fry sausage until cooked crumbled into chunks drain and cool.