Recipe of the Week: A Savory Brunch

February 10, 2012

Amazing Muffin Cups
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings
3 cups refrigerated shredded hash browns
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original
Breakfast Sausage
6 eggs
2 cups (8 ounces) shredded 4-cheese
Mexican blend cheese
1/4 cup chopped red bell pepper
Chopped fresh chives or green onions,
for garnish
Place 12 paper liners in a muffin pan; spray liners with cooking spray.
In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to pack­age directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Blue Ribbon Skillet
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 3 servings
7 links Johnsonville Original
Breakfast Sausage
3 tablespoons canola oil
4 cups refrigerated shredded hash browns
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped orange bell pepper
1 jalapeño pepper, seeded and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded 4-cheese
Mexican blend cheese
In large skillet, cook sausage per package direc­tions. Cut links into 1-inch pieces and set aside.
In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 min­utes until hash browns are lightly browned and tender, turning occasionally.
Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.
Option: This recipe can be doubled to make
a “2-Skillet Breakfast.” Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Sunrise Breakfast Casserole
Prep Time: 30 minutes
Bake Time: 70 minutes
Yield: 12 to 15 servings
2 packages (12 ounces each)
Johnsonville Breakfast
Sausage Links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each)
refrigerated shredded hash browns
2 cups (8 ounces) shredded
cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional
Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 min­utes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown. Let stand 10 minutes before serving.
Serve with salsa or picante sauce if desired.
Easy Sausage Roll-Ups
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 roll-ups
1 package (12 ounces) Johnsonville
Breakfast Sausage Links
2 containers refrigerated crescent rolls
(16 rolls total)
1/2 teaspoon cinnamon
2 tablespoons sugar
Prepare sausage according to package directions. Drain and set aside.
Unroll crescent roll dough according to direc­tions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough pack­age and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake accord­ing to direc­tions on dough package. Serve hot.
Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

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