SWEET CHERRY TOMATO AND SAUSAGE BAKE
There are so many things I love about this dish: it's all cooked in 1 pan; we're using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we're roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
Provided by Jamie Oliver
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
- Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHEESY SAUSAGE AND EGG BAKE
We think this sausage and cheese egg bake is the perfect way to start the day. Love breakfast foods anytime? Pack it for lunch or serve it up for brinner, too. Want to wake up to a no-fuss sausage and cheese breakfast casserole? This recipe can be made ahead and stored in the refrigerator for 8-12 hours, so you can simply pop it into the oven when you're ready to enjoy. Full of fresh ingredients and hearty flavors, a sausage egg bake turns an ordinary morning into one to remember.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
- Stir remaining ingredients until blended. Pour over cheese.
- Bake uncovered 30 to 35 minutes or until golden brown and set.
Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
Categories Cheese Egg Tomato Brunch Bake Sauté Casserole/Gratin Sausage Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
INDIVIDUAL HAM AND CHEESE BREAKFAST BAKES
These mini breakfast casseroles are the perfect holiday brunch. Chock-full of ham, mushrooms and caramelized onions, and finished with grape tomatoes and plenty of grated cheese, they're colorful, hearty and utterly irresistible. The best part? Individual skillets mean no one needs to share!
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter 4 mini 6 1/2-inch cast-iron skillets and put on a baking sheet.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue to cook, stirring and lowering the heat further if starting to burn, until the onions are softened and caramelized, about 20 minutes more. Remove from the heat and season with salt and black pepper.
- Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons butter and the bread and cook, stirring occasionally, until the bread is light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer to a plate to cool.
- Increase the heat under the skillet used for the bread to medium high, add the remaining 2 tablespoons butter and the mushrooms and cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until the mushrooms are softened, about 2 minutes more. Remove from the heat and season with salt and black pepper.
- Whisk the half-and-half, mustard, cayenne, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere.
- Divide the mixture evenly among the prepared mini skillets. Top with the grape tomatoes and sprinkle with the Parmesan and remaining Gruyere. Bake until the tops are golden brown and the casseroles are just set (they shouldn't jiggle when shaken), 25 to 30 minutes. Top each with a grind of black pepper.
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
EASY CHEESY SAUSAGE AND SUNDRIED TOMATO BAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. One bowl to mix...one bowl to bake! Takes 10 minutes to throw together and 30-35 minutes to bake, Created on a busy week night with very little in the house to work with, so I combined what I had and hoped for the best! This dish gets requested regularly now....who knew?
Provided by armchaircritic
Categories One Dish Meal
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven to 400 degrees.
- Mix first 4 ingredients in a large bowl.
- Stir 1 cup of the cheese lightly into mixture.
- Pile mixture loosely into a 9 inch baking dish sprayed with pan spray. (I use Garlic Flavor).
- Sprinkle top with remaining 1/2 cup cheese.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 391.7, Fat 21.9, SaturatedFat 6.4, Cholesterol 115.1, Sodium 561.2, Carbohydrate 36.4, Fiber 3.6, Sugar 1.8, Protein 12.7
SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE
I love Mac and Cheese with tomatoes. Using Rotel tomatoes adds a touch of heat and the sausage enriches the other ingredients.
Provided by Lorac
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 2 quart shallow casserole.
- Heat water for the macaroni.
- Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
- Pour into a colander to drain.
- Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
- Stir in the sausage and tomatoes and remove from the heat.
- Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
- Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
- Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 852.6, Fat 50.9, SaturatedFat 25.1, Cholesterol 155.2, Sodium 1407.6, Carbohydrate 51.6, Fiber 1.9, Sugar 1.5, Protein 45.5
SAUSAGE AND TOMATO QUICHE
Provided by Ellen Slaby
Categories Egg Tomato Bake Quick & Easy Mozzarella Sausage Bon Appétit Massachusetts
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake 15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.
SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE
Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.
Provided by Aimless
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 13x9x2 glass baking dish.
- Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
- Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
- Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
- Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
- Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5
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