Hearty Sausage Mini Quiche

This recipe comes from the April 2014 issue of All You magazine. It's actually an advertisement from Jimmy Dean sausage, something I use when I make Breakfast Pizza. The little mini bites just look yummy and would be perfect for a brunch or for those of us who prefer breakfast at supper.

The cook's tip suggests using parchment paper for cupcake liners.

Hearty Sausage Mini Quiche

1 pkg Jimmy Dean Regular Flavor Pork Sausage Roll
1cup fresh chopped mushrooms
1/2 cup chopped green bell pepper
10 eggs
1/4 cup milk
1/2 teaspoon ground black pepper
1 cup (4 oz.) shredded cheddar cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees.

Cook sausage, mushrooms and bell pepper in large skillet over medium-high heat 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain.

Beat eggs, milk and black pepper in large bowl with wire whisk until well-blended. Stir in sausage mixture, cheese and green onion. Line cupcake pans with 16 baking liners. Spoon mixture evenly into baking cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving.

Egg and Sausage Breakfast Ring

This is another wonderful recipe from the folks over at Pillsbury. I love being on their e-mail list. They send out terrific recipes and coupons. They suggest changing up the cheeses (my favorite is Cheddar) to give the Breakfast Ring a different flavor. I'm thinking this would be a wonderful supper for a night real soon.

 

Egg and Sausage Breakfast Ring

1/2  lb bulk pork sausage

1/3  cup sliced green onions

1/3  cup chopped red bell pepper

5  eggs

1/4  teaspoon salt

1/8  teaspoon pepper

1  package (3 oz) cream cheese, softened

2  cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2  cup shredded Cheddar-Monterey Jack cheese blend (2 oz)

1  egg, beaten

1  teaspoon sesame seed

Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.

In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.

Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.

Bake 25 to 30 minutes or until deep golden brown.

Bacon-Cheese Pull-Aparts

This recipe comes from the folks over at Pillsbury. Check out their website for lots of recipes. Reviewers said this casserole is good but a little dry. They suggested adding syrup, and maybe butter, to make it better. Wow! That sounds like a wonderful breakfast (or supper) to me.

 

Bacon-Cheese Pull-Aparts

1 egg

2 tablespoons milk

1 (16.3) can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits

1 (2.1 oz.) package precooked bacon, cut into 1/2-inch pieces

3 oz. (3/4 cup) shredded Cheddar cheese

1/4 cup finely chopped green onions (4 medium)

Preheat oven to 350 degrees. Spray an 11 x 7 or 12 x 8-inch (2 quart) glass baking dish with cooking spray.

In large bowl, beat egg and milk with wire wisk until smooth.

Separate dough into 8 biscuits. Cut each into quarters. Gently stir biscuit pieces into egg mixtureto coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish. Arrange biscuit pieces in single layer.

Bake at 350 degrees for 23 to 28 minutes or until golden brown. Cut into squares.

Makes 8 servings.
      

Breakfast Sausage Casserole

This recipe comes from the Jimmy Dean sausage people. I'm really not a morning person so I like being able to assemble this the night before and bake it in the morning.

Breakfast Sausage Casserole

1 pkg. Jimmy Dean Roll Sausage, cooked, crumbled and drained
10 eggs, lightly beaten
3 cups light cream
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 oz. day old bread, cubed
4 oz. shredded Cheddar cheese
4 oz. shredded Swiss cheese
              

                  
Grease 9 x 13-inch pan.

Place bread in pan. Sprinkle with cheeses and sausage.

Combine rest of ingredients together and mix well. Pour over bread.

Refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.

Serves 6-8.

Breakfast Quiche

This is another one of those magazine recipes I clipped a long time ago. I love quiche and this one is fairly easy.

Breakfast Quiche

1 unbaked 9-inch pastry shell
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and let cool.

Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and pepper. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300 degrees. Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

Breakfast Pizza

I am so not a morning person. It's not that I sleep until noon. But I set my alarm for 8 a.m. Unless I need to be somewhere earlier, like a craft show or driving a Toyota. It keeps me on a schedule. Sort of. But sometimes what I'd really like most is to just sleep until I wake up. Not gonna happen in my world.

Sometimes I even have to get up and prepare breakfast for other people. Company. Funny how they expect to eat. Otherwise, I'm so content with instant grits or maybe a little Raisin Bran. And coffee. Lots of coffee.

So at those times I really must pretend to be a functioning Southern adult woman who cooks even in the morning, I've found this Breakfast Pizza works really well. The original recipe came from the 1985 edition of Southern Living Annual Recipes.

This is also good for brunch or supper. For those of you outside the South, supper is defined as the evening meal. Dinner is at lunch. It's a little confusing at first but you get used to it. It's like Sweet Tea. You just nod, gulp and go on.

Breakfast Pizza

1 lb. bulk pork sausage
1 (8 oz) can refrigerated crescent rolls
1 cup frozen hash browns, thawed
1 cup shredded sharp Cheddar cheese
5 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cook the sausage in a cast iron skillet until it is browned. It's also okay to cook it in a regular skillet. Only older Southern women will look at you funny. When the sausage is fully cooked, drain it well. Set it aside for later.

Separate the crescent rolls. The original recipe said to place them in a circle on a pizza pan. I just put them in a greased 8 x 12 inch pan. Spread it out to make a crust. Be sure to seal the perforations so that the pizza doesn't seep through.

Spoon the sausage over the crust. Sprinkle the hash brown potatoes and Cheddar cheese on top of that. I always thaw the hash browns in the microwave. It's easier than trying to plan so far ahead that they're already thawed when I need them.

Combine the eggs, milk, salt and pepper in a small bowl. Mix briskly with a fork or whisk. Pour this over the sausage, hash browns and Cheddar cheese. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan cheese and cook an extra 5 minutes.

Serve. This recipe is supposed to feed 6 to 8 people. If you have big eaters, you might make a second one. This is really good so folks tend to overeat.