One day at work, Matt was telling me about a great dinner his wife Kris had made. He described all the good, healthy things that were in this dish…red potatoes, sweet potatoes, bell pepper, onion, turkey sausage…it really sounded good! … Continue reading
I actually had the chance to eat this breakfast casserole twice–the first time was when Juanita made it for our once-a-month snack day at work (I had taken a photo of it which ended up being way out of focus), and the second time was when Juanita’s daughter Ashley made this for breakfast for our department–what a nice surprise, and so thoughtful of Ashley! Of course, I wanted to try to get another photo of this breakfast item, because I knew how good it was and had been wanting to post it on my blog. Not having my camera handy, my co-worker Justin took this picture with his i-phone…so thanks to Justin and Ashley, you now have a photo and recipe of this yummy breakfast dish!
This is a very easy recipe…and you might be surprised to learn that it’s actually the recipe for Impossibly Easy Cheeseburger Pie, but with ground sausage substituted for the ground beef! Juanita had thought of doing that when she was in a pinch to make something quick and easy for breakfast. Just that one little change in the recipe turns a classic lunch and dinner dish into a great item for breakfast and brunch! Juanita and Ashley made a few other small changes, which I am noting in the recipe. The original recipe is made in a pie plate and serves 6; you can double the recipe like Juanita and Ashley did and make it in a 9×13″ pan if you’re making this for a larger group.
JUANITA’S BREAKFAST BAKE (based on the Bisquick® Impossibly Easy Cheeseburger Pie)
- 1 lb. ground sausage
- 1 large onion, chopped (about 1 cup; if you’re not an onion-lover, you can just use 1/2 cup)
- 1/2 teaspoon salt
- 1 cup (4 oz.) shredded Cheddar cheese (you can substitute Colby Jack or another cheese if you prefer; Pepper Jack might be nice if you like things spicer)
- 1/2 cup Bisquick® baking mix
- 1 cup milk
- 2 eggs
Preheat oven to 400 degrees. Spray a 9″ glass pie plate with cooking spray. In a 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown; drain fat. Then stir in salt. Spread in pie plate and sprinkle with cheese.
In a small bowl, stir Bisquick® with milk and eggs using a fork or wire whisk; blend well. Pour this mixture into pie plate over the cheese and sausage. Bake at 400 degrees for about 25 minutes or until knife inserted in center comes out clean. Serves 6.
Remember, you can double this recipe and make it in a 9×13″ pan if you want 12 servings. The baking time may be slightly longer, so remember to do the knife-inserted-in-center test!
We had our snack time at work once again for the month of December, and it turned out to be a really great breakfast! One of the delicious items on the menu was a breakfast casserole made by Linn. He got the recipe from Ann, who found the recipe over at Food.com. It originated from Johnsonville Sausage, a company that makes more different kinds of sausage than I ever realized existed! They call this casserole the Johnsonville Easter Breakfast Casserole, but believe me, it’s good enough to make any time of the year! :)
So Linn baked this great sausage breakfast casserole for us and everyone loved it! It looked so good, I asked my co-worker Christi to photograph it with her iPhone since I didn’t have my camera with me. It’s a great dish to make for breakfast or brunch–here’s the recipe, courtesy of Linn, Ann, and Johnsonville Sausage if you want to try it!
SAUSAGE BREAKFAST CASSEROLE (from Johnsonville Sausage)
- 1 (12-ounce) package Johnsonville breakfast sausage links (can use pre-cooked links to make the preparation quicker and easier)
- 6 English muffins, cut into 1″ cubes
- 1/4 cup butter, melted
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup chopped onion (can use frozen onions)
- 1/2 cup chopped red bell pepper (can use frozen peppers)
- 12 eggs
- 2 cups milk
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/4 cup (or a little more if you want) bacon bits or chopped bacon (fried crisp)
Cook sausage according to package directions. Cool slightly and cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 9 x 13″ baking dish. Drizzle with butter. Layer with sausage, cheese, onion, and bell pepper. In a large bowl, combine eggs, milk, salt and pepper. Whisk. Pour over cheese. Sprinkle with bacon, and cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand to cool slightly, then cut into squares and serve.
It’s so good, it probably won’t last long!
Linked to Sundae Scoop.