n a frying pan and fry the sausage and bacon for 5 mins
br>In a skillet, brown and crumble sausage of your choosing, I
Brown sausage and drain off fat.
Beat eggs.
Add in cheeses and sausage.
Pour into pie shells.
Bake 30 minutes at 350\u00b0.
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.
onstickskillet, add the olive oil and heat over medium heat.
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.
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.
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.
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.
Brown sausage and drain off fat.
Beat eggs.
Add in cheeses and sausage.
Pour into pie shells.
Bake 30 minutes at 350\u00b0.
Brown and drain sausage well.
Beat eggs, milk, salt and mustard together.
Tear bread into small pieces.
Add bread, cheese and sausage to milk and egg mixture.
Pour into a 13 x 9-inch baking dish.
Refrigerate overnight.
Bake at 350\u00b0 for 40 to 45 minutes.