Sausage And Cheese Egg Puffs Food

SAUSAGE EGG AND CHEESE EVERYTHING BREAKFAST PUFF PASTRY

Steps:

• Preheat oven to 400° and defrost puff pastry.
• Brown sausage and drain onto a paper towel lined plate.
• In the same pan, scramble four of the eggs. Remove from heat and set aside.
• Roll out puff pastry sheets onto a flour surface into approximately 12in by 15in rectangles.
• Divide sausage and egg filling into 6 different sections on a sheet of rolled out puff pastry. Place the other puff pastry sheet on top and pat down around filling. Cut into 6 rectangles. Use a fork to press edges together around each pastry and poke four sets of holes on top of each pastry to allow steam to escape while baking.
• Whisk remaining egg with 1 tablespoon of water. Brush egg wash all over the top of each pastry.
• Mix together the poppy seeds, sesame seeds, onion, garlic and salt. Sprinkle generously on top of pastries.
• Bake for 20 minutes, turning half way. Let cool a few minutes before serving, filling will be very hot.
• If making ahead, stop at step 5. Par freeze the pastries by placing them onto a freeze safe plate or tray and freeze for one hour. Then transfer to freezer safe zip top bag and store for up to six months. When ready to bake, preheat oven to 400 degrees. Brush frozen pastries with egg wash and top with everything seasoning. Bake for 20-25 minutes until pipping hot.

SAUSAGE CHEESE PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

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 AND CHEESE EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
• In same skillet brown and crumble the sausage. Drain well on paper towels.
• In a large bowl, combine the flour, baking powder and salt.
• In another bowl, combine eggs and cheeses.
• Melt remaining butter; add to egg mixture.
• Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
• Fill greased muffin cups three-fourths full.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
• Carefully run a knife around the edge of each muffin cup before removing.

SAUSAGE CHEESE PUFFS

Steps:

• Preheat oven to 350.
• Combine ingredients in large bowl until blended.
• Shape into 1" balls.
• Place on baking sheets.
• Bake about 25 minutes or until golden brown. Serve hot.
• Refrigerate leftovers.

HOT SAUSAGE AND CHEESE PUFFS

Steps:

• Cook sausage, breaking up with a fork, until no longer pink.
• Drain and cool completely.
• Combine the cheese, sausage, baking mix and water.
• Mix with fork just until blended.
• Roll into 1-inch balls and place on baking sheet. Bake at 400°F for 12 to 15 minutes. Makes 100 puffs.

SAUSAGE AND EGG PUFF

Steps:

• In a skillet, brown sausage, breaking up lumps; drain.
• In a 2-quart casserole, layer sausage, bread, and cheese.
• In a medium bowl, beat eggs with remaining ingredients, and then pour over sausage mixture in casserole dish.
• Cover and refrigerate 12 hours or overnight.
• Remove from refrigerator 1 hour before cooking.
• Preheat oven to 350 degrees and bake, uncovered, for 45 minutes or until firm and golden on top.

SAUSAGE EGG PUFF

Steps:

• Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage. , In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.