Tag: Sausage

Breakfast Cakes

Ingredients

  • 20 oz Shredded Hash browns
  • 1 Lb Breakfast Sausage (Hot)
  • 2 Cups Mild Cheddar – Shredded
  • 1 1/2 Cups Bisquick
  • 8 oz Cream Cheese – Softened
  • 1 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Onion

Directions

  1. In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
  2. Drain the sausage and place it aside to cool.
  3. Preheat your oven to 400 degrees (F).
  4. Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
  5. Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
  6. Line a baking pan with aluminum foil and use cooking spray to coat the foil.
  7. Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
  8. Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
  9. Remove the pan from the oven and let them cool before serving.
  10. Serve them with ketchup or your favorite condiment for sausage and hash browns.

Breakfast Tots and Gravy Scramble

Ingredients

  • Sausage Gravy
  • 1 Package Tater Tots
  • 1 Medium White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 10 Eggs
  • Salt
  • Ground Black Pepper
  • Shredded Cheese (your choice)

Directions

  1. Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
  2. If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
  3. If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
  4. While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
  5. While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
  6. Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
  7. Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
  8. Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
  9. Season the eggs with salt and black pepper.
  10. To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.

Breakfast Casserole

Ingredients

  • 20oz Hashbrowns
  • 9oz Breakfast Sausage – cooked
  • 10oz Rotel – drained
  • 2 Cups Cheddar Cheese – shredded
  • 1 Green Pepper – finely diced
  • 1/2 Medium Onion – finely diced
  • 10 Eggs
  • 1/2 Cup Milk
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Paprika

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a 9 x 13 baking dish or an enameled cast iron casserole dish mix the hashbrowns, sausage, rotel, green pepper, onion, spices, and 1 1/2 cups of the shredded cheese.
  3. In a large bowl, beat the eggs and the milk.
  4. Pour the eggs over the casserole mix and ensure that you pour over top of the entire dish.
  5. Top with the remaining 1/2 cup cheese.
  6. Bake uncovered in the oven between 40 and 50 minutes, pending your oven.
  7. Remove the casserole and let cool for 5 to 10 minutes before serving.
  8. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Sausage Gravy

Ingredients

  • 1 Lb Breakfast Sausage (Jimmy Dean Regular or Hot)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Milk (a few tablespoons more if it is too thick for you)
  • 1 Tbs Hot Sauce (Texas Pete, Louisiana or other)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Black Pepper

Note: The breakfast sausage contains enough salt already that you won’t need to add any.

Directions

  1. In a medium pan break down and brown the breakfast sausage over med/hi heat.
  2. Once all of the sausage is browned, sprinkle the flour over the sausage and mix well. Continue to cook the sausage for 2 to 3 minutes, stirring frequently to reduce the flour taste in the sausage.
  3. Slowly pour in the milk and add the hot sauce, paprika, and black pepper.
  4. Continue to stir the gravy mixture until it starts to boil. When it starts to boil, the gravy will start to thicken. After 2 to 3 minutes the thickening will be complete. If it is too thick for your liking, add in milk a tablespoon at a time and stir.
  5. When it reaches your desired thickness, cut off the heat and serve on biscuits, eggs, whatever you want. Enjoy!