CORNBREAD SAUSAGE CASSEROLE
All your breakfast favorites are baked together between layers of cornbread!
Provided by Christian
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- In a medium bowl, mix corn bread mix, cream style corn and water.
- Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
- Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g
SAUSAGE CORNBREAD
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Provided by Taste of Home
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
SAUSAGE VEGGIE BREAKFAST CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
- In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
- Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.
SAUSAGE VEGGIE CORNBREAD CASSEROLE
I don't now where I got this recipe but I'm sure I saved it because it puts a combination of some of my favorite ingredients in my favorite presentation - a one pot meal!
Provided by SusieQusie
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425ºF. Grease a 9-inch by 13-inch baking pan.
- In a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. Pour off excess fat, leaving a scant amount (1 teaspoon or so).
- Add onion, bell pepper and garlic to browned sausage. Cook until tender, stirring often.
- Stir in peas, tomatoes and thyme. Cook just until heated through, about 2 minutes.
- Gently stir in okra.
- Pour into baking pan.
- Make topping:.
- Either: Mix up 2 packages of your favorite packaged brand.
- Or: Combine the listed topping ingredients in a medium boml. Stir until smooth. Don't overbeat.
- Spoon topping into pan around edges of sausage mixture.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 441.4, Fat 21.1, SaturatedFat 5.9, Cholesterol 77.7, Sodium 690.7, Carbohydrate 39.6, Fiber 7.2, Sugar 5.2, Protein 24.8
SAUSAGE CORNBREAD BAKE
This cornbread is great for those of us who eat on the go.
Provided by Debbie Rowe
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
- In a medium skillet, brown the sausage and onion; drain well.
- In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
- Bake for 30 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g
CORNBREAD VEGGIE BAKE
Take advantage of convenience items in this simple side dish that's only pennies a serving-and a great addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture., Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 307 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 789mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 3g fiber), Protein 7g protein.
FIESTA CORNBREAD & SAUSAGE STRATA
I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
SAUSAGE VEGGIE CASSEROLE (JIMMY DEAN)
I love to make breakfast casseroles for the week so there is no spending time figuring out what's for breakfast in the morning. This one doesn't disappoint. I substituted regular potatoes that I cut up instead of hash brown patties, and I put in extra tomatoes and a bag of vegetables that had mushrooms and celery and cabbage and even threw in a little cilantro (whatever was in the fridge that needed to be eaten). I also used pre-cooked sausage because it was faster and easier than cooked.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Cook sausage and onion in a large skillet over medium-high heat 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently and drain.
- Place hash browns in 13x9 inch baking dish and cover with layers of sausage mixture, broccoli, tomato, and cheese.
- Beat eggs, milk, salt, and pepper in large bowl with wire whisk until well blended. Pour over ingredients in pan.
- Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Nutrition Facts : Calories 243.4, Fat 19.2, SaturatedFat 8, Cholesterol 162.2, Sodium 539.3, Carbohydrate 4.1, Fiber 1, Sugar 1.1, Protein 13.4
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