Breakfast Fruit And Sausage Bake Recipes

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TRIPLE SAUSAGE BREAKFAST BAKE



Triple Sausage Breakfast Bake image

This over-the-top breakfast has great flavors-smoky, sweet and spicy. It's a really meaty meal. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

2 fully cooked Italian sausage links (about 1/2 pound), sliced
4 fully cooked andouille sausage links (about 1/2 pound), sliced
4 fully cooked bratwurst links (about 1/2 pound), sliced
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 serrano pepper, seeded and finely chopped
6 large eggs
1 cup heavy whipping cream
1 teaspoon hot pepper sauce
Rye bread, toasted

Steps:

  • Preheat oven to 350°. In a large skillet, cook and stir sausages over medium heat until browned, 6-8 minutes. Remove with a slotted spoon to a greased 11x7-in. baking dish., In same skillet, cook and stir onion and peppers over medium heat until tender, 5-6 minutes. Sprinkle over sausages. Whisk together eggs, cream and hot sauce; pour over top. Bake, uncovered, until golden brown and set, 35-40 minutes. Serve with toasted rye bread. , Make-Ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts : Calories 695 calories, Fat 59g fat (24g saturated fat), Cholesterol 387mg cholesterol, Sodium 1441mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Provided by Trisha Yearwood

Categories     main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE-MUSHROOM BREAKFAST BAKE



Sausage-Mushroom Breakfast Bake image

My mom shared this delicious recipe when I needed to bring a dish to a breakfast potluck. Everyone loved it. -Diane Babbitt, Ludlow, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 large eggs, lightly beaten
3 cups whole milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. , Place half of the bread cubes in a greased 13x9-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread mixture., Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

SAUSAGE-SPINACH BREAKFAST BAKE



Sausage-Spinach Breakfast Bake image

Brunch? Make a cheesy sausage, spinach and egg bake that's crisp on the top and like a quiche on the bottom.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 10

Number Of Ingredients 12

1 lb bulk Italian pork sausage
1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)
5 eggs, beaten
1 1/4 cups milk
1/2 cup butter or margarine, melted
1 1/2 cups Gold Medal™ self-rising flour
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
  • In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
  • In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
  • Bake 35 to 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 410, Carbohydrate 22 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 1/2 g

BREAKFAST CAKE WITH SAUSAGE AND APPLES



Breakfast Cake with Sausage and Apples image

This is awesome. It is a mixture of browned sausage and sliced sweet apples, wrapped up in a bundle of refrigerator cinnamon rolls and baked in a Bundt® or angel food cake pan. Top with dusted powdered sugar or the frosting that comes with the rolls, it looks like you slaved for hours. You can serve it like pull-apart bread but be careful-you may lose the sausage and apple pieces when pulling it apart.

Provided by Kitten

Time 1h25m

Yield 12

Number Of Ingredients 6

14 links breakfast sausage
nonstick cooking spray
3 (12.4 ounce) packages refrigerated cinnamon roll dough with icing
1 (15.25 ounce) can apple pie filling
1 teaspoon ground cinnamon, or to taste
½ teaspoon ground allspice, or to taste

Steps:

  • Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.
  • While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.
  • Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.
  • Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.
  • Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 54.7 g, Cholesterol 23.8 mg, Fat 16.8 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 853.4 mg

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY



Cheddar, Sausage, And Egg Breakfast Bake Recipe by Tasty image

This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.

Provided by Katie Aubin

Categories     Breakfast

Time 2h45m

Yield 12 servings

Number Of Ingredients 13

1 lb breakfast sausage, casings removed, crumbled
8 scallions, chopped, white\light green parts and dark green parts divided
1 red bell pepper, seeded and diced, divided
8 cups fresh spinach, packed
4 large eggs
1 teaspoon kosher salt
2 teaspoons garlic powder
2 cups whole milk
nonstick cooking spray, for greasing
8 cups day-old country white bread
2 cups shredded cheddar cheese, divided
½ cup chicken stock
½ cup heavy cream

Steps:

  • Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
  • Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
  • In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
  • Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
  • Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
  • Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 375˚F (190˚C).
  • In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
  • Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
  • Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
  • Garnish with the dark green scallions, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams

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