Kris’ Sausage Potato Bake

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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! He and Kris gave me the recipe, and it took me awhile to get around to making it, but I loved it! In this Sausage Potato Bake, all the ingredients are coated in a seasoned chicken broth-olive oil mixture and baked until everything is tender. It’s soooo good, and it’s great for lunch or dinner. It’s a perfect way to use some of your garden veggies, too, this summer!

KRIS’ SAUSAGE POTATO BAKE

Makes about 6 servings

  • 1 (14-ounce) package Turkey Smoked Sausage
  • 4 cups red new potatoes, cut into 1-inch chunks
  • 2 cups peeled small sweet potatoes, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 red bell pepper (or yellow or orange bell pepper), cut into 1-inch chunks
  • 1 large sweet yellow onion, cut into thin slices or 1-inch chunks
  • 2 garlic cloves, minced
  • 1/4 cup reduced sodium chicken broth
  • 1 to 2 Tablespoons olive oil (I used 2 Tablespoons)
  • 1 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon ground black pepper

Preheat oven to 400˚F. Cut sausage into 1/4-inch slices.

In a very large bowl, combine sausage, potatoes, bell peppers, onion, and garlic.

ncSausPotBk2In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage/vegetable mixture and toss everything to coat. Put this mixture in a 9×13″ or 12×8″ baking dish.

Bake at 400˚F for 35 to 45 minutes or until potatoes are tender. Let cool a few minutes (your baking dish or pan will be very hot), then serve.

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I love all the different veggies in this, and the smoked Turkey Sausage is really good, too! This is the kind of dish you can enjoy year-round, and it’s so easy to make! Thanks for sharing your recipe, Kris!

What kinds of meals have you been making with your garden vegetables?

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Juanita’s Breakfast Bake

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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!

Sausage Breakfast Casserole by Linn

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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.

Sausage Breakfast Casserole

Here’s a good and easy breakfast casserole that goes well with the Onion-Roasted Potatoes recipe that I posted yesterday. My next post will have a recipe for a fruit salad, and these three recipes make up a great menu for a delicious breakfast or brunch! You can conveniently put the breakfast casserole ingredients together the night before and just pop it in the oven in the morning, giving you time to prepare the potatoes and fruit salad while it bakes. This casserole is on the denser side, so if you’d like it a little more eggier and fluffier, you can add a few more eggs (your baking time may be slightly longer if you do).

 SAUSAGE BREAKFAST CASSEROLE

  • 10 slices bread, cubed
  • 1 lb. ground pork sausage, cooked, drained, and crumbled
  • 2 cups shredded cheddar cheese
  • 1 small can (6.5 ounces) sliced mushrooms, drained
  • 6 to 8 eggs (baking time may be a little longer with 8 eggs)
  • 2 cups milk
  • 1/2 tsp. onion powder
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Cook sausage in skillet and drain well. Grease a 9 x 13″ baking dish, and place bread cubes in bottom of pan. Layer cooked and crumbled sausage over bread, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight.

In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350 degrees;  bake the casserole for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before serving. Serves 8-10.

I love the convenience of breakfast casseroles! Do you have a favorite recipe for one?