SAUSAGE & LEEK HASH
This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
- Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
Nutrition Facts : Calories 460 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.72 milligram of sodium
POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE
Hash browns serve as the bottom crust in this multi-layered marvel.
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Potato Breakfast Brunch Bake Quick & Easy Sausage Leek Spinach Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
- Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
- Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
- Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
- Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.
SUSIE'S BREAKFAST CASSEROLE
Yummy easy breakfast casserole!
Provided by Lori Sego
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 9
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
NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE
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
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.
SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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SAUSAGE LEEK & MUSHROOM BREAKFAST CASSEROLE - TNN
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5/5 (2)Total Time 50 minsCategory BreakfastCalories 502 per serving
- When oil is hot, add mushrooms to the pan and sauté until mushrooms release their moisture (about 3-4 minutes). Add leeks to the skillet and cook for an additional 4-5 minutes. Once done cooking, scoop mushrooms and leeks out of skillet and set aside.
- In the hot skillet, crumble the sausage and cook until no longer pink. Remove from heat, drain fat (if desired) and allow to slightly cool.
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4.4/5 (28)Category Breakfast,Brunch
- 1. In a large skillet over medium heat, add the olive oil; once hot, add the breakfast sausage, break it up as much as you can with a wooden spoon, and once it's halfway cooked, add the leeks, along with a pinch of salt and pepper and allow to cook for about 10 minutes until the leeks have softened and slightly caramelized (you might have to increase the heat a bit after a few minutes). Once cooked, allow to cool slightly.
- 3. Add the cooked sausage mixture, bread and 1 cup of the cheese and parsley to the bowl and give everything a good stir for few minutes, allowing the bread to soak up as much of the custard as possible.
- 4. Pour the mixture into a greased 9- by 13-inch baking pan (preferably glass or ceramic) top with remaining cheese, cover with plastic wrap and pop it in the fridge overnight.
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