In a large skillet, crumble sausage and brown. Drain your sausage. Line the bottom of a lightly greases 9x13 pan with crescent rolls, firmly pressing to close perforated edges. Sprinkle sausage and cheese over the crescent rolls. In a medium bowl, combine eggs, milk, salt and pepper and pour over sausage and cheese.
Bake at 425 for 15 minutes. Let stand 5 minutes before serving
12\" skillet, crumble the pork sausage and brown. Drain excess fat
Fry sausage; crumble and drain well on paper towels.
Beat eggs slightly; add all other ingredients and mix well.
Place in a 13 x 9-inch baking dish and refrigerate, covered, overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Makes 8 servings.
Serve with fresh fruit and Danish pastries, it makes a delicious breakfast or brunch.
Place 6 slices buttered bread, buttered side up, in large baking pan.
Place 1/2 sausage that has been cooked and drained and 1/2 cheese over bread.
Beat eggs and milk together.
Pour 1/2 of this over sausage mixture.
Place other 6 slices of bread on top, rest of sausage, cheese, milk and eggs.
Push down with hands.
Make the day before and refrigerate overnight.
Bake at 350\u00b0 for 1 hour.
Top should be crusty brown.
Roll refrigerated rolls into buttered 9 x 13 pan. Press seams tight. Cook and drain sausage. Sprinkle sausage on crescent rolls. Sprinkle cheese over the sausage. Mix eggs, milk, salt and pepper. Pour over top and bake at 325\u00b0 to 350\u00b0 for 20 minutes until crust is golden. Let sit to settle before cutting.
Brown sausage and drain.
Crumble.
Mix cream cheese with sausage.
Spread rolls out flat on long pan sprayed with Pam. Spread sausage mixture over roll.
Roll up and bake at 350\u00b0 for 12-15 minutes.
Place 6 slices of bread in a lightly greased 13 x 9 x 2-inch baking dish.
Set aside.
Cook sausage and next 3 ingredients in a large skillet over medium heat until sausage is browned; drain well.
Spoon half of sausage mixture over bread; sprinkle half of cheese over sausage.
Layer remaining 6 slices of bread, sausage mixture and cheese.
Cover and refrigerate for 8 hours.
Grease a 9 x 13-inch cake pan well.
Spread croutons in pan. Layer grated cheese over croutons.
Brown and drain the sausage (with salt and pepper to taste).
Layer sausage over cheese.
Beat well the eggs with the milk and dry mustard.
Pour over sausage. Refrigerate overnight.
Bake 1 1/2 hours at 300\u00b0.
Brown the sausage in a skillet, breaking it
edium heat brown the pork sausage meat with onion until browned
Heat oven to 350\u00b0.
Grease a square baking dish (8 x 8 x 2-inches).
Cook sausage until brown and drain.
Mix baking mix, milk and eggs in bowl with fork until batter is uniform color. (Batter will be lumpy.)
Stir in sausage and remaining ingredients, except tomato.
Bake immediately or cover and refrigerate up to 24 hours.
Bake, uncovered, for 45 to 50 minutes.
Garnish with tomato.
Yields 6 servings.
Brown sausage and drain.
Combine bisquick, milk, water, and egg; mix well.
Stir in sausage and cheese.
Fill greased muffin pan 2/3 full.
Bake at 425 degrees for 16-18 minutes or until golden brown.
Brown sausage and drain well.
Combine eggs, milk, bread cubes, cheese, mustard, salt and pepper in a bowl.
Add sausage and pour into greased 8 x 1 1/2-inch baking dish.
Cover and refrigerate several hours or overnight.
Bake in 350\u00b0 oven for about 45 minutes or until nearly set in center.
Let stand 10 minutes before serving.
Brown sausage and onion; drain.
Spray pan with Pam.
Spread croutons on bottom of pan.
Add cooked sausage; top with cheese. Half cup cheese can be reserved to add over topping.
Beat eggs in milk and dry mustard; pour over cheese.
Refrigerate overnight.
Prepare the night before using.
Cook sausage and drain.
Beat eggs, milk and Pet milk slightly.
Add sausage, bread cubes and cheese.
Pour into 9 x 13-inch pan; cover with foil.
Refrigerate overnight.
Bake, uncovered, for 45 minutes in preheated 350\u00b0 oven.
Prepare evening before.
Cook sausage and drain thoroughly. Beat the eggs and milk slightly.
Add sausage, cubed bread and cheese.
Pour into 8 x 8-inch or 13 x 9 x 2-inch casserole and cover with foil.
Refrigerate overnight.
Bake, uncovered, for 45 minutes or until firm in a preheated 350\u00b0 oven.
In a 9 x 13-inch pan, cover with croutons.
Brown sausage and drain.
Mix cheese and sausage; layer in pan.
Mix eggs, dry mustard and 2 1/2 cups milk; pour over sausage and croutons. Refrigerate overnight.
Mix soup and 1/2 cup milk, pour over casserole and bake at 350\u00b0 for 1 hour.
Great with fruit and muffins.
Prepare the evening before.
Cook sausage; drain thoroughly on paper towels.
Beat the eggs and evaporated milk slightly.
Add sausage, cubed bread and Cheddar cheese.
Pour into 9 x 9-inch casserole; cover with foil.
Refrigerate overnight.
Bake, uncovered, for 45 minutes or until firm in a preheated 350\u00b0 oven. Makes 6 servings.
ook and stir apple-chicken sausage, sweet potatoes, celery, red onion
ver medium heat, brown the sausage in a skillet; drain and