Sausage Hash Brown Roasted Red Pepper And Spinach Breakfast Bake Food

CHRISTMAS BREAKFAST CASSEROLE

Steps:

• Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach. , In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach., Bake until a knife inserted in the center comes out clean, 20-25 minutes. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE

Steps:

• Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
• Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
• Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
• Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
• Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

SPINACH-SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. , In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach., Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

SPICY SAUSAGE HASH BROWN BAKE

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup jalapeño peppers for later use. Coarsely chop remaining jalapeño peppers. Cook sausage in large skillet sprayed with cooking spray on medium heat 10 min. or until evenly browned, turning occasionally. Remove from skillet; carefully wipe skillet with paper towel.
• Melt butter in same skillet. Add yellow onions, poblano chiles and chopped jalapeño peppers; cook 5 min. or until onions are crisp-tender, stirring frequently. Add potatoes; mix well, using back of spoon to break potatoes into smaller pieces. Cover; cook 10 min. or until potatoes are evenly browned, stirring after 5 min. Stir in 2 Tbsp. green onions; cook 2 min., stirring occasionally. Remove from heat.
• Whisk eggs, milk and black pepper until blended. Cut sausage links into quarters.
• Spread potato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; spread with 1/4 cup ketchup. Cover with bread cubes and sausage. Pour egg mixture over ingredients in baking dish; sprinkle with cheddar. Top with reserved jalapeño peppers; sprinkle with colby and Monterey Jack cheese.
• Bake 45 to 50 min. or until knife inserted in center comes out clean, and top is puffed and golden brown. Drizzle with remaining ketchup; sprinkle with remaining green onions.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Brown the sausage and drain.
• In a greased 9x13 inch cake pan, sprinkle the hashbrowns, then sausage, onion, green peppers, and 1/2 cheese.
• Mix the eggs until scrambled and pour over the hashbrown mixture in cake pan.
• Fork the ingredients together.
• Bake at 350* for 30 minutes, checking to see if done in the center.
• Sprinkle the remaining cheese over the top and put back in the oven until melted.
• This can be done the night before and put in the refrigerator overnight.
• You may need to cook a little longer, though.
• You can be creative, substitute ham for the sauasage.
• or pepper jack cheese for the cheddar.

SAUSAGE HASH BROWN BREAKFAST CASSEROLE

Steps:

• Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350 for 35 to 40 minutes.

SAUSAGE AND POTATOES BREAKFAST HASH

Steps:

• Brown and crumble sausage in large bottom pot or pan. I use a potato masher to achieve small crumbles. Cook to desired crispness. Remove sausage and set aside. Leave oil in pan.
• Add potatoes to pan and fry over medium/high heat. Add additional oil as needed. Toss and fry until potatoes are browned and tender.
• Add sausage back to pan. Season with salt, pepper and seasoning blend. Toss and serve.

PEPPERS AND SAUSAGE HASH BROWN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Crumble sausage into large skillet sprayed with cooking spray. Add onions and peppers; cook on medium heat 8 to 10 min. or until sausage is done and vegetables are tender, stirring occasionally. Drain; spoon into large bowl.
• Add potatoes, soup, sour cream and 1 cup cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 40 to 45 min. or until heated through.