Broccolisausagebreakfastbake Recipes

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SAUSAGE AND BROCCOLI BAKE



Sausage and Broccoli Bake image

I make this easy meat and veggie bake often because it provides plenty of delicious leftovers for later. My fiance and I love broccoli, so this hearty recipe pleases us both. it would go over big as a featured entree for a brunch buffet.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

3 cups frozen chopped broccoli
1 pound bulk Italian sausage
3 cups seasoned salad croutons
2 cups shredded sharp cheddar cheese
4 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/3 cups whole milk
1 can (2.8 ounces) french-fried onions

Steps:

  • Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 532 calories, Fat 39g fat (17g saturated fat), Cholesterol 187mg cholesterol, Sodium 1152mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BROCCOLI SAUSAGE BREAKFAST BAKE



Broccoli Sausage Breakfast Bake image

I'm very involved in 4-H and raise hogs to show at our county fair. I like to share tasty recipes that help promote the pork industry.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 6

1/2 pound bulk pork sausage
1 cup chopped fresh broccoli
2 cups shredded cheddar cheese
3 large eggs, lightly beaten
1-1/4 cups 2% milk
1/2 cup biscuit/baking mix

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain., In a greased 9-in. pie plate, layer with sausage, cheese and broccoli. In a large bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 242 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 426mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

COWBOY BREAKFAST BAKE



Cowboy Breakfast Bake image

Breakfast ready in 40 minutes! Enjoy this cheesy pork sausage bake made using Gold Medal® all-purpose flour.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 10

Number Of Ingredients 18

3/4 cup Gold Medal™ all-purpose flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 tablespoons vegetable oil
1 egg
1 package (12 oz) bulk pork sausage
1/2 cup sliced red bell pepper
1/2 cup sliced onion
6 eggs
1/4 cup milk
1/2 teaspoon salt
Dash of pepper
1 tablespoon butter or margarine
2 cups shredded Cheddar cheese (8 oz)
2/3 cup Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In medium bowl, mix flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. In small bowl, stir together milk, oil and egg. Add egg mixture all at once to flour mixture; stir just until moistened. Spread batter in pan. Bake 10 to 13 minutes or until light golden brown.
  • Meanwhile, in 10-inch nonstick skillet, cook sausage, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove sausage from skillet; keep warm.
  • In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
  • In same skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Arrange eggs over hot crust; top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa.

Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 190 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g

BROCCOLI AND CHEESE BREAKFAST MELTS



Broccoli and Cheese Breakfast Melts image

Make and share this Broccoli and Cheese Breakfast Melts recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup frozen small broccoli floret
2 English muffins, halved
2 slices ham, halved or 2 tablespoons bacon bits
4 slices tomatoes
1 cup shredded cheddar cheese or mozzarella cheese

Steps:

  • Thaw broccoli in microwave oven or at room temperature, drain well on paper towels.
  • Place muffins on baking sheet, broil turning once, until lightly toasted.
  • Remove and turn cut side up.
  • Top each with slice of ham and tomato, top with broccoli.
  • Sprinkle with cheese.
  • Broil for 3 minutes or until cheese is melted and bubbly.

BREAKFAST BAKE RECIPE BY TASTY



Breakfast Bake Recipe by Tasty image

Here's what you need: oil, bacon, tomato, broccoli floret, potato hash brown, shredded cheddar cheese, pancake mix, eggs, milk, pepper, salt, scallion

Provided by Betsy Carter

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 12

1 tablespoon oil
1 lb bacon, cooked, drained, and diced
1 tomato, diced
1 cup broccoli floret, finely chopped
2 cups potato hash brown
2 cups shredded cheddar cheese
1 cup pancake mix
4 eggs
2 cups milk, of choice
½ teaspoon pepper
¼ teaspoon salt
scallion, thinly sliced, for serving

Steps:

  • Preheat oven to 400°F (200°C).
  • Place the bacon, tomato, and broccoli in greased casserole dish.
  • Sprinkle hash browns and cheese on top.
  • In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
  • Pour pancake mixture over ingredients in the casserole dish.
  • Bake for 45 minutes.
  • Let cool for 5 minutes before serving.
  • Top with scallions, and serve.
  • Enjoy!

Nutrition Facts : Calories 457 calories, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 23 grams, Sugar 5 grams

BROCCOLI CHEDDAR BRUNCH BAKE RECIPE BY TASTY



Broccoli Cheddar Brunch Bake Recipe by Tasty image

Here's what you need: eggs, salt, pepper, onion, shredded cheddar cheese, cherry tomato, small broccoli floret, scallion

Provided by Crystal Hatch

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

12 eggs, whisked
salt, to taste
pepper, to taste
½ onion, diced
½ cup shredded cheddar cheese
1 cup cherry tomato, halved
1 head small broccoli floret
scallion, for garnish, optional

Steps:

  • Preheat oven to 325°F (160°C).
  • In a large bowl, whisk 12 eggs with salt and pepper.
  • Add onion and cheese and combine.
  • In an oiled baking dish, add tomatoes, broccoli, and egg mixture.
  • Bake for 30-45 minutes or until golden and eggs are set.
  • Garnish with scallions.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 11 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI



Broccoli and Italian Sausage Baked Rigatoni image

Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound mild Italian sausage, casing removed
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
12 ounces shredded whole milk mozzarella (about 3 cups)
8 ounces shredded fontina cheese (about 2 cups)
Kosher salt and freshly ground black pepper
1 pound meze rigatoni
12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
1 cup panko breadcrumbs
2 tablespoons chopped parsley
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
  • Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
  • Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
  • Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
  • Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

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