BREAKFAST SKILLET SAUSAGE RECIPES

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SAUSAGE BREAKFAST CASSEROLE - HOW TO MAKE BREAKFAST CASSER…



Sausage Breakfast Casserole - How to Make Breakfast Casser… image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Provided by Erin Merhar

Categories     brunch    breakfast    brunch    comfort food    main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

Butter or nonstick spray
1 lb. breakfast sausage, such as Jimmy Dean
4 scallions, chopped, white and green parts divided
1 red bell pepper, chopped
10 eggs
1 1/4 c. heavy cream 
1 tbsp. Dijon mustard
2 tsp. hot sauce, optional
1 1/2 tsp. salt
1 tsp. black pepper
2 c. shredded sharp cheddar cheese, divided (8oz package)
1 30 oz package of frozen, shredded hash browns, thawed 

Steps:

  • Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
  • Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
  • Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
  • Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

CHEESY CREOLE BREAKFAST SKILLET RECIPE | KARDEA BROWN ...



Cheesy Creole Breakfast Skillet Recipe | Kardea Brown ... image

Provided by Kardea Brown

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard 
1 1/2 teaspoons Cajun seasoning 
2 teaspoons sweet paprika 
1 tablespoon minced dill pickle 
1 tablespoon hot sauce 
1/2 teaspoon Worcestershire sauce 
1 large clove garlic, minced 
2 teaspoons minced chives 
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons unsalted butter 
1/2 medium onion, chopped 
1/2 medium green bell pepper, seeded and chopped 
1/2 medium red bell pepper, seeded and chopped 
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced 
6 large eggs, beaten 
1/4 cup whole milk 
1/2 cup shredded white Cheddar 
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder  
1 teaspoon sweet paprika 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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