an, saute crumbled sausage, onion and garlic until sausage is just done.
eason generously with salt and pepper and beat the eggs until blended
n a frying pan and fry the sausage and bacon for 5 mins
Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
Transfer with slotted spoon to a bowl.
Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
Whisk eggs, water, salt and freshly ground pepper in a bowl.
Reduce heat to medium; sprinkle sausage over potatoes.
Pour eggs over sausage and cook for 5 minutes.
Heat broiler.
Cover skillet handle with foil.
Broil frittata 5 inches from heat source 3 minutes until just cooked through.
Heat oil. Add sausage and cook, breaking up chunks, until no longer pink (2 to 3 minutes).
Add zucchini and bell pepper and saute 3-4 minutes or until vegetables are tender.
Whisk eggs in a bowl until well combined. Stir in cheese. Pour over sausage mixture. Stir gently to distribute eggs.
Cook frittata on the stove 4 to 6 minutes until set on the bottom and sides. Heat broiler.
Broil 4 to 6 inches from heat source for 2 minutes or until firm in the center.
Brown sausage and drain off fat.
Beat eggs.
Add in cheeses and sausage.
Pour into pie shells.
Bake 30 minutes at 350\u00b0.
onstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up
Preheat oven to 425 degrees.
Place hash browns into lightly sprayed 9\"x11\" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes.
Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day.
Beat milk and eggs together. Pour over cheese and meat.
Cook in a 350 degree oven for 30 minutes.
Preheat oven to 350\u00b0. Brown sausage of your choice. Mix eggs, mustard, pepper, milk and cheese. Tear up bread into small pieces and put into liquid mixture. Add sausage. Mix well. This recipe can be made the night before or same day. You can also add onions, peppers, mushrooms, etc. Bake 1 hour or until done.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Brown sausage in skillet.
Pour meat and grease into casserole dish.
In separate dish, whip eggs, milk, salt and pepper.
Pour over meat mixture.
Cube 3 slices of bread and lay over top of meat and egg mixture.
Grate cheese and sprinkle over top of mixture.
Refrigerate overnight.
Bake at 375\u00b0 in oven for 35 to 45 minutes (until egg mixture is at scrambled egg consistency you prefer).
Remove from oven.
Let sit 5 minutes before serving.
edium-high heat and stir in sausage. Cook and stir until sausage is crumbly
Beat eggs; add milk, cheese, mustard and salt.
Mix sausage and bread cubes and put in greased 13 x 9-inch pan.
Pour egg mixture over bread and sausage.
Stir lightly with fork so all is evenly mixed.
Refrigerate for 12 hours.
Bake at 350\u00b0 for 1 hour, until bubbling in middle and fairly firm.
Cover with foil first 30 minutes.
br>In a skillet, brown and crumble sausage of your choosing, I
Cook sausage and drain thoroughly on paper towel.
Butter bread, top side up.
Place in casserole dish.
Spread 1/2 of cheese and 1/2 of sausage over slices.
Beat milk and eggs and pour over the mixture.
Place remaining buttered bread, sausage and cheese on top.
Press down gently, making sure all of the bread is wet. Cover and refrigerate overnight.
Bake, uncovered, at 325\u00b0 for 1 hour.
Great for holiday breakfast.
Brown sausage.
Crumble and drain.
Place on the bottom of large casserole dish.
Crumble bread over sausage.
Blend eggs, mustard, salt and pepper with half and half.
Pour mixture over sausage and bread.
Cover and refrigerate overnight.
When ready to bake, cover with cheese.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Serves approximately 8.
Brown sausage and drain well; in saucepan, blend eggs, 2 1/2 cups milk and dry mustard.
Gently heat stirring occasionally, 2 to 3 minutes until well blended.
Do not boil.
Butter a 9 x 13-inch pan.
Place bread cubes on bottom, cover with grated cheese and sausage.
Spoon egg mixture on top.
Cover and refrigerate overnight.
Mix mushroom soup and remaining 1/2 cup of milk; pour over casserole.
Bake uncovered at 300\u00b0 for 55 minutes.
Spray casserole dish with Pam.
Cube bread, peel off outside. Place bread on bottom of dish.
Beat eggs.
Mix with milk and pour over bread.
Brown sausage and drain.
Pour over egg. Sprinkle cheese on top.
Bake at 350\u00b0 for 30 minutes.
Fry sausage; crumble and drain.
Beat together soup, egg, mustard and milk.
Layer in 9 x 13-inch pan.
Layer croutons first, the cheese second, sausage third and egg mixture fourth.
Cover and refrigerate overnight, then bake at 300\u00b0 for 1 1/2 to 2 hours, uncovered during last 1/2 hour of baking time.
Can prepare ahead of time and freeze.
(Be sure to refrigerate first, then freeze.) Thaw before baking.
Saute sausage and drain.
Beat eggs with milk, salt and mustard.
Layer
bread cubes, then sausage, then cheese in a 9 x 13-inch baking dish.
Pour egg mixture on top.
Refrigerate overnight.\tBake
at
350\u00b0\tfor
45
minutes.
Serves
6
to 8 people.
Great for holiday breakfast.