Breakfast Recipe: Sausage, Biscuit and Gravy Bake

March 25, 2014 by
breakfast casseroles



This dish is so delicious we eat it for breakfast, lunch and dinner.  It’s hearty and great for week-ends when you just want to relax, have guests, or you just want to enjoy each other and reheat for lunch.  If you have kids, they love it too.  It’s a great recipe to use for a brunch or office breakfast. The best thing about the dish is it’s easy to make.  Here’s what you need:


Ingredients

  • 1 pound ground pork or turkey sausage  ( I used hot Italian for this one)
  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cooking spray
  • 8 refrigerated jumbo biscuits
  • 1/2 cup chopped green onions
  • 3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 350°. Cook sausage in a large skillet over medium-high heat 8 minutes or until crumbly and no longer pink; remove from skillet, and drain. Melt butter in skillet; whisk in flour. Whisk constantly 1 minute. Gradually whisk in milk, salt, and pepper. Bring to a boil, whisking constantly; cook 2 minutes. Stir in sausage. Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and 1/4 cup chopped green onions. Repeat layers. Sprinkle with 3/4 cup shredded sharp Cheddar cheese. Bake 40 minutes or until golden.

Serve with scrambled eggs and fresh fruit.  Yummy!
Filed Under: breakfast ideas, easy recipes, Food-Recipes, Uncategorized Tagged With:

Sausage Wreath Recipe

December 15, 2012 by
Mini Sausage Wreath


Mini- Sausage Wreath

Ingredients:

– Mini sausages
– Refrigerated crescent dough rolls
– Red bell pepper
– 1/3 cup butter
– Rosemary for seasoning
– ½ cup BBQ sauce
– ½ cup whole berry cranberry sauce

Directions:

1.  Preheat the oven to the temperature specified on the crescent dough rolls package.
2.  Unroll the crescent roll dough and separate at the perforations to create 4 rectangles. Press together the remaining perforations in each rectangle.
3.  With a knife or pizza cutter, cut each rectangle into 8 strips (for a total of 32 strips).
4.  Wrap each mini sausage in a strip of dough. Lay out the crescent-wrapped sausages in a wreath formation with their sides touching on an ungreased cookie sheet.
5.  Bake for 11-15 minutes or until golden brown.
6.  While the wreath is baking, combine the BBQ sauce and cranberry sauce in a small saucepan over low heat. Stir until heated through. Serve with wreath for dipping.
7.  Melt butter and brush the butter on top of the wreath. Sprinkle with rosemary.
8.  Cut a red bell pepper into a bow shape for garnish.

Recipe courtesy of freefunchristmas.com

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Sausage and Stuffing Recipe

May 2, 2009 by

Skillet Sausage and Stuffing

Preparation/Cook Time: 35
Serves: 4
A mixture of sweet and hot Italian pork sausage, onion, green pepper and Pepperidge Farm® Herb Seasoned Stuffing are cooked together to make a savory skillet dish.
Ingredients
  • You will need 1 lb. sweet Italian pork sausage, cut into 1″ pieces and 1 lb. hot Italian pork sausage, cut into 1″ pieces
  • 1 1/4 cups water
  • 1 medium onion, cut into wedges
  • 1 small green pepper, cut into 2″ strips or small red pepper, cut into 2″ strips
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
Directions:
COOK sausage in skillet until browned. Pour off fat, add water, onion and peppers. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done.  Add stuffing and mix lightly. Cover and let stand 5 min.
TIP: If you like moister stuffing, increase the water to 1 1/2 cups.
*This recipe is from the Pepperidge Farm site.
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