Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.
Preheat oven to 350 degree F.
Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
Bake 40 minutes or until crust is browned.
Preheat oven to 350 Crumble sausage into microwave safe container and
1. Crumble sausage into a medium skillet.
ver medium heat then add sausage. Cook until done, about 5
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Preheat oven to 375 F. In large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well.
Place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. Remove from oven and top each slice with sausage mixture.
Return to oven and bake 7-10 minutes or until topping is hot. Serve warm.
. In large skillet, cook sausage over medium-high heat, stirring
In large saucepan, cook sausage over medium high heat, stirring
light rim.
Sprinkle cooked sausage evenly over each crust. Top
Preheat oven to 350*.
In a large bowl, combine beef, sausage, egg, crumbs, onion, water, garlic powder and seasoned salt.
Mix together until all the ingredients are incorporated.
Lightly spray baking dish (I use a glass, 8X10).
Move meat mixture to baking dish, and press to the sides.
Squirt ketchup across the top, or spread with a brush.
Transfer to oven, and bake for 1.25 hours.
Let stand for 5-10 minutes.
Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
Bake covered for 60 minutes.
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
After cooking remove from heat and place ingredients into a bowl.
Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
Divide into 10 portions.
In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes.
Brown sausage lightly; remove from skillet. Drain off most of grease. Saute onions and celery in remainder for 5 minutes. Blend all ingredients. Place in a 2-quart casserole.
Bake at 350\u00b0F for 1 1/2 hours.
round beef, eggs,and Jimmy Dean Sage Sausage in a large bowl by
ot overlap. Pour package of Jimmy Dean Skillets on top of bread
ver medium heat. Brown the sausage patties for 3 to 4
Preheat oven to 350*.
In large skillet, melt butter over medium-high heat. Add potatoes & onion. Cover and cook until onions are caramelized, stirring frequently.
In the meantime, brown maple sausage in a separate skillet. Once browned, drain & rinse sausage to remove excess fat.
Combine potato mixture with sausage in 9x13 pan. Cover with aluminum foil and bake for 25-30 minutes.
Remove foil and sprinkle cheese over top of casserole.
Return to the oven, uncovered, for 5-10 minutes until cheese is melted.
Serve while hot.
To make the sausage base, in a large bowl,