09 22 2014
  3:13 am  
     •     

Overnight Breakfast Casserole
Serves: 12
24 oz Sausage links
6 English muffins, cut into 1-inch cubes
1/4 cup butter, melted
1 cup (4 ounces) cheddar cheese, shredded
1 cup (4 ounces) mozzarella cheese, shredded
1/2 cup onion, chopped
1/2 cup red pepper, chopped
12 large eggs
2 cups milk
1/4 teaspoon salt
Pepper to taste
1/4 cup bacon bits

Cook sausage. Cool slightly; cut into 1/4-inch pieces.
In greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
Drizzle with butter and top with cheese, onion and red pepper.
In large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until knife inserted into center comes out clean.
Let stand 5 minutes.



Sweet & Savory Bruschetta
Makes: 16 pieces
Serves: 6 to 8
2 ripe tomatoes, diced
1/2 cup diced sweet pineapple
4 ripe strawberries, stemmed and diced
1/4 cup basil leaves (4 leaves) julienned
1/4 cup fresh mint leaves, or 1/2 tsp dried
3 tablespoons pure maple syrup
12 oz Sausage Patties
1 thin baguette, sliced
1/3 cup olive oil
8 slices fresh mozzarella, cut in half

Make bruschetta topping: In bowl, mix together tomatoes, pineapple, strawberries, basil, mint and maple syrup. Stir to combine. Cover and set aside.
Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions, set aside. Cover to keep warm.
Place oven rack in top-third section of oven and set oven to broil.
Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil.
Place baguette slices, oiled side down, on a cookie sheet and broil for 1 to 2 minutes, or until golden. Watch carefully — they can go from not-quite-golden, to burned, in 15 seconds.
Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted.
Transfer to a serving platter or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over.
Serve immediately.




Amazing Breakfast Muffin Cups
Makes: 12 muffin cups
Serves: 12
3 cups hash browns, thawed
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
12 links sausage
6 eggs
2 cups (8 ounces) shredded cheese
1 chopped red bell pepper
Fresh chives or green onions, chopped

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.
Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.




Get more satisfying ways to wake up your holiday breakfasts at www.johnsonville.com



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