Sausage And Apple Cheddar Biscuit Bake Food

SAUSAGE AND APPLE CHEDDAR BISCUIT BAKE

Steps:

• Heat oven to 425°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
• In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
• In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
• Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

SAUSAGE CHEESE BISCUITS

Steps:

• Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
• In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
• Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

BREAKFAST CAKE WITH SAUSAGE AND APPLES

Steps:

• Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.
• While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.
• Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.
• Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.
• Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.

APPLE- SAUSAGE- CHEDDAR BREAKFAST BAKE

Steps:

• Heat oven to 375°F.
• Spray a 13x8 glass baking dish with cooking spray.
• Cook sausage over med-high heat 5-7 min until no longer pink.
• Drain.
• Stir in apple pie filling and chopped apples .
• Spread mixture evenly in pan and top with 1 cup of shredded cheese.
• Mix Bisquick and milk,salt ,pepper and eggs with a whisk until blended.
• Pour evenly over sausage mixture.
• Bake 30-37 min or until knife comes out clean.
• Top with remaining cheese and bake 3-5 min longer.
• Let stand 5 minutes before serving.