EGG & SAUSAGE BREAKFAST PIZZA RECIPE: HOW TO MAKE IT
I made up this sausage breakfast pizza recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper. —Julie Tucker, Columbus, Nebraska
Provided by Taste of Home
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake until golden brown, 11-13 minutes., Meanwhile, in a large skillet over medium heat, cook sausage, onion and green pepper until sausage is no longer pink, breaking into crumbles; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside., In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake until eggs are set and cheese is melted, 5-10 minutes. If desired, sprinkle with chives.
Nutrition Facts : Calories 632 calories, FatContent 45g fat (18g saturated fat), CholesterolContent 217mg cholesterol, SodiumContent 1568mg sodium, CarbohydrateContent 33g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 26g protein.
KOREAN SAUSAGE BOWL RECIPE: HOW TO MAKE IT
When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips., In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.
Nutrition Facts : Calories 672 calories, FatContent 39g fat (10g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 1620mg sodium, CarbohydrateContent 56g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 25g protein.
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SPICY SAUSAGE SOUP WITH TORTELLINI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 304 calories per serving
- In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
ITALIAN SAUSAGE QUICHE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 528 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
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