MORNINGSTAR BREAKFAST SAUSAGE RECIPES

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BREAKFAST PIZZA I RECIPE | ALLRECIPES



Breakfast Pizza I Recipe | Allrecipes image

This is a simple yet different breakfast recipe. It is great for company.

Provided by Tammy Christie

Categories     Breakfast and Brunch    Eggs    Breakfast Pizza Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 - 12 inch pizza

Number Of Ingredients 9

1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
¼ cup milk
½ teaspoon salt
? teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
  • Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
  • Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
  • Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Nutrition Facts : Calories 339.7 calories, CarbohydrateContent 15.9 g, CholesterolContent 164.8 mg, FatContent 21.9 g, FiberContent 0.3 g, ProteinContent 20.6 g, SaturatedFatContent 8.7 g, SodiumContent 810.8 mg, SugarContent 3.2 g

BAKED PASTA WITH SAUSAGE AND SPINACH - SKINNYTASTE



Baked Pasta with Sausage and Spinach - Skinnytaste image

Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family!

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

olive oil spray
1/2 cup grated Pecorino Romano
8 oz fat-free ricotta
8 oz part-skim mozzarella (shredded)
14 oz uncooked sweet Italian chicken sausage
12 oz rigatoni pasta (wheat or gluten-free)
1 tsp olive oil
2 cloves smashed garlic (roughly chopped)
10 oz package frozen chopped spinach (thawed and squeezed of excess liquid)
salt and fresh pepper to taste
4 cups Quick Marinara Sauce (or jarred)

Steps:

  • Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
  • Bring a large pot of salted water to a boil.
  • In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  • Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
  • Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
  • Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
  • When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
  • Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 398 kcal, CarbohydrateContent 44 g, ProteinContent 27.5 g, FatContent 12.5 g, SodiumContent 636 mg, FiberContent 6 g, SugarContent 1.5 g, SaturatedFatContent 2 g, CholesterolContent 47 mg

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