Breakfast Casseroles
Italian Sausage Breakfast Casserole by Larry Buechel
Ingredients:
2 lbs Johnsonville pork or Italian Sausage
1 lb loaf of French bread torn into pieces
2 4oz cans mushrooms drained
large sliced onion
6 eggs
1 qt milk
2 tsp Ital seasoning
8oz Mozzarella Cheese grated
4oz Cheddar Cheese
pepper, and garlic salt to taster to taste
Steps:
Brown the sausage. In a 9/13 baking dish mix sausage, bread and mushrooms. Mix eggs, milk and seasoning and then spread over sausage mixture . Cover and refrigerate overnight.
On game day bake in a 350 degree oven for about an hour. Remove from the oven and sprinkle the cheeses over the top and then return to the oven for 15 minutes.
Sausage Pastry Bake
Prep: 30 min. Bake: 30 min.
Ingredients
- 2 pkgs. (12 oz. each) Johnsonville® Original Breakfast Sausage Links
- 4 cups frozen shredded hash browns
- 1 medium red onion, chopped
- 2 Tbsp. butter
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Swiss cheese
- ¼ cup minced fresh parsley
- 10 eggs
- 1 cup milk
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 Tbsp. water
Directions
Cook sausage according to package directions. Cool
slightly; cut into ¼-in. slices and set aside.
In a large skillet, sauté hash browns and onion in butter for 6-8 minutes, or
until tender. Transfer hash browns and butter to a greased 13-in. x 9-in. baking
dish. Top with cooked sausage, cheese and parsley.
In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese.
On a lightly floured surface, unfold pastry sheet; roll into a 13-in. x 9-in.
rectangle. Place pastry over egg mixture. In a small bowl, combine egg and
water; brush over pastry. Cut slits in top of pastry.
Bake at 400°F for 30 minutes, or until set and golden brown.
Purdue Breakfast
This breakfast casserole combines the taste of eggs, Canadian Bacon and cheese much like a quiche - only with more gusto and substance. I met Mary Dee Daily at a morning Purdue/Wisconsin game where she served it with crescent rolls. Try it at your next morning tailgate.
L to R Mary Stout, Carl Hynds, Mary Dee and Mick Daily.
Ingredients
8 slices of Pepperidge Farm or similar white bread
8 oz. shredded Monterey Jack cheese
8 oz. cream cheese
4 oz. green drained chili peppers
8 oz pkg. Canadian Bacon slices
12 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of garlic salt
dash red pepper
1 1/2 cup of shredded cheddar cheese
Cut bread into cubes including the crust. Arrange evenly in a greased, shallow three quart casserole dish. Cut the Canadian Bacon slices into 1/2 inch cubes and then cover the bread with them. Sprinkle with Monterey Jack, cheddar and cream cheeses. Top with chili peppers. In a large bowl beat eggs until mixed and then stir-in milk, mustard, red pepper and garlic salt. Pour this mixture over casserole mix, cover with foil and chill overnight in refrigerator.
On game day, preheat oven to 350 and then bake the dish, uncovered for about 50 minutes or until a knife can be inserted into the center and will come out clean. Re-cover with the foil and pack the dish in your warming cooler/heater or in the bottom of a cardboard box covered by newspaper and then your buns etc that are going to be used at the tailgate. Heat the dish, at your tailgate, on your grill or stove until warm inside.
This dish goes great with a Bloody too!
Northwestern Recipe TWO by Diana Guinta
6 slices of favorite whitish bread Cubed
1 lb. Johnsonville breakfast sausage
12 eggs
3 cups milk
2 cups graded or shredded cheddar cheese
1/2 cup chopped green pepper
1/4 cup onion
1 tsp. salt
Prepare similar to first recipe.......
