Neelys Sausage And Leek Breakfast Casserole Recipes

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NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE



Neely's Sausage and Leek Breakfast Casserole image

Make and share this Neely's Sausage and Leek Breakfast Casserole recipe from Food.com.

Provided by Pinay0618

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb ground pork sausage
1/2 loaf French baguette
1 cup grated cheddar cheese
1 cup monterey jack pepper cheese
6 large eggs
1/2 cup milk
1/4 cup heavy cream

Steps:

  • Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  • In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  • Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  • Preheat oven to 375 degrees F.
  • The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

NEELY'S BREAKFAST SANDWICH



Neely's Breakfast Sandwich image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

1/2 pound bacon, cut into 1/2-inch pieces
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup grated extra-sharp Cheddar
1 1/2 cups heavy cream, at room temperature, plus 1 tablespoon
1 egg
Kosher salt
6 eggs
Mango preserves, for serving
Arugula, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet.
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray.
  • In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes.
  • When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste.
  • To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately.

MOST EXCELLENT BREAKFAST CASSEROLE



Most Excellent Breakfast Casserole image

We make this recipe every year for our Christmas open house.

Provided by EDANCE98

Categories     Breakfast and Brunch     Eggs

Time 14h50m

Yield 9

Number Of Ingredients 8

1 pound ground pork sausage
1 pound bacon
4 cups milk
8 eggs
12 slices white bread, crusts trimmed
2 tablespoons butter, softened
3 small onion, chopped
6 slices processed American cheese, shredded

Steps:

  • Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan.
  • In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
  • The next morning: preheat oven to 425 degrees F (220 degrees C).
  • Bake, covered, in preheated oven for 45 to 60 minutes.

Nutrition Facts : Calories 751.1 calories, Carbohydrate 25.7 g, Cholesterol 267.2 mg, Fat 59.2 g, Fiber 1.1 g, Protein 28 g, SaturatedFat 23.2 g, Sodium 1445.7 mg, Sugar 8.1 g

SUSIE'S BREAKFAST CASSEROLE



Susie's Breakfast Casserole image

Yummy easy breakfast casserole!

Provided by Lori Sego

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h

Yield 8

Number Of Ingredients 9

6 eggs, beaten
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper
cooking spray
3 slices bread, torn in pieces
1 (12 ounce) package cooked breakfast sausage
½ cup Monterey Jack cheese
½ cup shredded Cheddar cheese

Steps:

  • Whisk eggs, milk, salt, and black pepper together in a bowl.
  • Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
  • Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 7.1 g, Cholesterol 191 mg, Fat 22.4 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 907.2 mg, Sugar 2.2 g

SAUSAGE, LEEK AND APPLE CASSEROLE



Sausage, Leek and Apple Casserole image

Since (wisely) investing in a slow cooker / crock pot earlier this year, this casserole has hardly been off the menu. I like to use top quality organic sausages (Duchy chipolatas are my fave) but my other half prefers good old Walls, so I throw in both types to suit both tastes. Serves up great with some mash and steamed greens.

Provided by Wendy-Bob

Categories     Pork

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

6 -8 sausages
4 slices smoked bacon (I use back bacon but streaky would also work)
1 large carrot
12 button mushrooms
1 large leek
1/2 green apple
220 ml cider (regular fizzy stuff from a can is fine)
1 pork bouillon cube (I use Knorr)
300 ml boiling water
1 tablespoon plain flour (optional)

Steps:

  • Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
  • While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
  • When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
  • After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
  • Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
  • Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
  • Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
  • CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
  • OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.

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