SAUSAGE CROISSANTS
These are so wonderful. I take them to every pot luck, but my husband always makes me leave at least ten behind for him.
Provided by Misty.Tubbs
Categories Bread Yeast Bread Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain.
- Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets.
- Bake in preheated oven until rolls are golden brown, about 15 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 12.1 g, Cholesterol 23.9 mg, Fat 14.5 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 5.2 g, Sodium 494.2 mg, Sugar 2.3 g
ITALIAN SAUSAGE & EGG CROISSANTS
Steps:
- In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties. , In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm., Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture., Spread mayonnaise over croissants; layer with sausage patties, eggs, tomato and avocado. Replace tops.
Nutrition Facts : Calories 741 calories, Fat 58g fat (22g saturated fat), Cholesterol 322mg cholesterol, Sodium 1293mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.
ITALIAN SAUSAGE AND EGG BAKE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
- Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
- Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
- Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).
ITALIAN SAUSAGE EGG BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
BUTTERY BREAKFAST CASSEROLE
The word "buttery" in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
- In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
- In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
- Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
- When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 37 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 694 milligrams, Sugar 10 grams, TransFat 0 grams
SHEET PAN SAUSAGE, EGG & CHEESE CROISSANT BAKE
Not your typical deli sandwich! Wow. This is like a savory French toast on steroids, with just a portion of the effort. Be sure to use a flavorful, high-quality sausage. It'll only add to the "what-I-made-this-myself?" sentiment you're sure to feel.
Provided by norasingley
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Spray parchment with nonstick baking spray.
- Place sausage in a medium skillet over medium high heat. Add olive oil and cook, stirring, until sausage is golden and cooked through, about 8 minutes. Remove sausage to a plate.
- In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add parsley, scallions, and cheese. Season with salt and pepper. Thoroughly dip a croissant half into egg mixture and place on sheet pan. Repeat with remaining croissant halves, shingling them to fit. If any additional egg mixture remains, pour on top of croissants. Top mixture with sausage pieces and transfer to oven. Bake until egg mixture is set and croissants are golden brown, about 18-20 minutes.
Nutrition Facts : Calories 561.2, Fat 37.5, SaturatedFat 16.3, Cholesterol 313.2, Sodium 812.8, Carbohydrate 33.5, Fiber 1.9, Sugar 8, Protein 21.4
SAUSAGE EGG CHEESE CROISSANT BREAKFAST CASSEROLE RECIPE - (4/5)
Provided by á-25037
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Cook sausage in a frying pan until cooked through. Meanwhile, spray a 9x13 pan with non-stick spray. Place unseparated croissants into the bottom of pan. Top with cooked sausage, eggs (beaten) and cheese. Bake for 30 minutes. Note: sausage can be cooked the night before.
CREAM CHEESE & SAUSAGE CROISSANTS
I got this recipe when I worked at the school. One of the teacher brought it for our breakfast potluck. I've fixed this for several different occasion and it was always a hit. Prep time does not include overnight refrigeration.
Provided by Texaspollock
Categories Breakfast
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Brown sausage in skillet.
- In a bowl, mix sausage with cream cheese.
- Roll out each croissant pkg into a rectangle, pinching together at the seams to make one large piece.
- Place the 1/2 of the cheese mixture down the middle(the entire length of each rectangle) and fold one side of the dough to the middle and the other and pinch the top together at the seam.
- Wrap in plastic wrap or foil and refrigerate over night.
- In the morning, preheat oven according to croissant directions.
- Remove wrap and slice in 1/2 inch slices and place on cookie sheet.
- Bake for 15-20 minutes.
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