Sausage Egg Pocket With Tomato Chutney Recipes

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven according to biscuit directions.
• Spray muffin tins with non-stick spray.
• Take off the top 1/3 of each biscuit and set aside.
• Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
• In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
• In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
• Return sausage to skillet add onions and mushrooms; stir together.
• Add cheese and stir again.
• Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
• Bake at whatever temp and time is on the biscuit can.
• Serve.

SAGE AND BOURBON WHISKEY SAUSAGE WITH CHERRY TOMATO CHUTNEY

Steps:

• To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk or stuff into hog casing. Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
• To make the chutney, heat the oil in a medium saucepan over medium-high heat. Add the mustard seeds and stir until the seeds begin to pop, about 1 minute. Add all the remaining ingredients, stir to mix, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, uncovered, until almost all of the liquid is gone but the mixture is still a bit moist, about 35 minutes. Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
• To cook the sausage, prepare a medium-hot grill. If using in bulk, form the sausage into patties each about 1/2 inch thick and 3 inches in diameter or into balls each about 1 1/4 inches in diameter.
• Place the patties, balls, or links on the grill rack directly over the heat source. Cook, turning once or twice, until no longer pink in the center but still quite moist, 15 minutes or so, depending on the shape and thickness.
• If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes. Spread each half with some of the chutney and sandwich a sausage patty or link between them. Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.

ITALIAN BAKED EGGS & SAUSAGE

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES

Steps:

• Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
• Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
• On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
• Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
• Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
• Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.

SAUSAGE-AND-TOMATO EGG ROLL-UP

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.
• Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel.
• Make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.

SAUSAGE AND EGG CASSEROLE

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

SAUSAGE & EGG BAPS WITH SPICY TOMATO SAUCE

Steps:

• Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.
• Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
• Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.

SAUSAGE & EGG BAPS WITH SPICY TOMATO SAUCE

Steps:

• Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.
• Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
• Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.

SAUSAGE, EGG, AND CHEESE SCRAMBLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

CHEESY SAUSAGE & TOMATO EGG BAKE

Steps:

• Heat oven to 400°F.
• Cook and stir sausage in medium ovenproof skillet on medium-high heat 5 min. or until evenly browned; drain. Stir in hash browns; cook 5 min. or until golden brown, stirring occasionally.
• Whisk eggs and milk until blended; pour over sausage mixture. Cook and stir 1 min. or until egg mixture is partially set. Top with remaining ingredients.
• Bake 5 min. or until egg mixture is set and cheese is melted.