n a frying pan and fry the sausage and bacon for 5 mins
Brown sausage and drain off fat.
Beat eggs.
Add in cheeses and sausage.
Pour into pie shells.
Bake 30 minutes at 350\u00b0.
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.
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.
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.
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.
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.
Mix together eggs, mustard, salt, milk and green chilies. Cook and drain sausage.
Grease a 9 x 13-inch pan. Layer ingredients as follows.
First 5 slices white bread (cubed), 2nd sausage, 3rd egg mixture and 4th grated cheese.
Refrigerate overnight.
Bake 1 hour at 325\u00b0.
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.
Spray a
9
x
13-inch\tPyrex dish with Pam.
Line dish with white
bread,
torn
in
small
pieces.
Brown 1 pound of sausage with mushrooms.
Pour this over bread.
Beat the eggs; add milk, cheese,
salt
and pepper.\tPour this over layer of sausage and mushrooms.\tCover with foil and put in refrigerator overnight. Bake
for
45
minutes
to 1 hour until middle looks done.\tBake at 350\u00b0.
Preheat oven to 350\u00b0. Grease 9 x 13 x 2-inch pan. Cut the crust off bread, butter both sides, cut in half and place in the bottom of greased pan. Spread cheese over bread. Brown sausage and drain on paper towel. Saute onion in a small amount of butter. Beat eggs and combine with milk, salt and pepper. Add sausage and onion to egg mixture and pour over cheese. Refrigerate overnight (also suitable for freezing.) Bake uncovered for 45 minutes at 350\u00b0. Reduce heat to 300\u00b0 and cook for 10 more minutes. Cut into squares and serve.
Fry sausage.
Drain.
Beat eggs, milk, salt and pepper.
Use 3 slices toast, crumpled on bottom of 9 x 13 x 2 baking dish.
Next use 1/2 sausage over toast.
Cover first layer with cheese.
Repeat toast, sausage and cheese.
Next, pour egg mixture over top. Cover.
Refrigerate overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Cook sausage and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
Place tostada shells on serving plates. Top with sausage mixture, eggs, cheese, salsa and cilantro.
Cube bread and place in bottom of 9 x 13-inch greased casserole.
Cook sausage until well done.
Drain and place over bread; add mushrooms.
Beat eggs and milk, liquid from mushrooms and Worcestershire sauce and pour over bread and sausage. Sprinkle with cheese.
Cover and refrigerate overnight.
This is important so milk and egg mixture will soak into the bread.
Bake 30 to 35 minutes at 350\u00b0.
Can be frozen, also can be reheated after cooking.