BREAKFAST DISHES WITH SAUSAGE RECIPES

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BREAKFAST SAUSAGE | ALLRECIPES



Breakfast Sausage | Allrecipes image

Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Provided by Lee Fogle

Categories     Meat and Poultry    Pork    Sausage

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
? teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Steps:

  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  • Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Nutrition Facts : Calories 409 calories, CarbohydrateContent 2.7 g, CholesterolContent 109 mg, FatContent 32.2 g, FiberContent 0.3 g, ProteinContent 25.6 g, SaturatedFatContent 11.9 g, SodiumContent 861.2 mg, SugarContent 2.2 g

BREAKFAST SAUSAGE CASSEROLE RECIPE | TRISHA YEARWOOD ...



Breakfast Sausage Casserole Recipe | Trisha Yearwood ... image

Trisha Yearwood's Breakfast Sausage Casserole recipe is the easiest make-ahead breakfast. Just top cubed white bread with sausage, eggs, cheese and half-and-half and store in the fridge until you're ready to eat, then pop in the oven and you've got breakfast for a crowd.

Provided by Trisha Yearwood

Categories     main-dish

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread 
1 pound fresh bulk pork sausage with sage 
10 ounces sharp Cheddar, grated 
2 cups half-and-half 
1 teaspoon dry mustard 
1 teaspoon salt 
5 large eggs, lightly beaten 

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

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