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Wake up to holiday flavor



Published: Wed, November 7, 2012 @ 12:00 a.m.

Breakfast for the morning after

Family Features

Don’t save all the great food for one holiday meal — make holiday mornings special with some simple, hearty and flavorful break fast recipes the whole family will want to wake up to.

Make Overnight Breakfast Casserole the night before, then just heat it up in the morning.

Breakfast Pizzas with sausage are quick, fun and delicious — and loved by everyone, from the picky kids, to the uncle who’s never satisfied.

Sweet & Savory Bruschetta will become your new go-to recipe that makes you proud when you’re asked to bring an appetizer or a brunch dish to share.

Get more satisfying ways to wake up your holiday breakfasts at www.johnsonville.com.

Overnight Breakfast Casserole

Serves: 12

2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links

6 English muffins, cut into 1-inch cubes

1/4 cup butter, melted

1 cup (4 ounces) cheddar cheese, shredded

1 cup (4 ounces) mozzarella cheese, shredded

1/2 cup onion, chopped

1/2 cup red pepper, chopped

12 large eggs

2 cups milk

1/4 teaspoon salt

Pepper to taste

1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4-inch pieces.

In greased 13-by-9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.

Drizzle with butter and top with cheese, onion and red pepper.

In large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrig erate overnight.

Remove from refrigerator 30 min utes before baking. Uncover and bake at 350 ∞F for 45 to 50 minutes, or until knife inserted into center comes out clean.

Let stand 5 minutes.

Sweet & Savory Bruschetta

Makes: 16 pieces

Serves: 6 to 8

2 ripe tomatoes, diced

1/2 cup diced sweet pineapple

4 ripe strawberries, stemmed and diced

1/4 cup julienned fresh basil leaves, (about 4 large leaves)

1/4 cup julienned fresh mint leaves, (or 1/2 teaspoon dried)

3 tablespoons pure maple syrup

1 12-ounce package Johnsonville Original Breakfast Sausage Patties

1 thin baguette, sliced

1/3 cup olive oil

8 slices fresh mozzarella, cut in half

Make bruschetta topping: In bowl, mix together tomatoes, pineapple, straw berries, basil, mint and maple syrup. Stir to combine. Cover and set aside.

Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to pack age directions, set aside. Cover to keep warm.

Place oven rack in top-third section of oven and set oven to broil.

Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil.

Place baguette slices, oiled side down, on a cookie sheet and broil for 1 to 2 minutes, or until golden. Watch care fully — they can go from not-quite-golden, to burned, in 15 seconds.

Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted.

Transfer to a serving platter or indivi dual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over.

Serve immediately.

Breakfast Pizza

Makes: 12 to 16 pieces

Serves: 6 to 8

1 package (12 ounces) Johnsonville Maple Syrup Breakfast Sausage Links

1 tube (8 ounces) refrigerated crescent rolls

1 cup refrigerated or frozen hash brown potatoes, thawed

1 cup (4 ounces) cheddar cheese, shredded

4 large eggs

1/4 cup milk

1/4 teaspoon dried basil

1 dash cayenne pepper

1/2 cup Parmesan cheese, grated

Place sausage on a 15-by-10-by-1-inch baking pan. Bake at 375 ∞F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/2-inch coins.

Unroll crescent roll dough; separate into eight triangles. Arrange on an ungreased 12-inch pizza pan, placing points to the center. Press seams together and press over the bottom and up the sides of pan to form a crust.

Top with hash browns, sausage and cheddar cheese.

Combine eggs, milk and spices; pour over cheese. Sprinkle with Parmesan cheese.

Bake at 375 ∞F for 20 to 25 minutes, or until a knife inserted near center comes out clean.

Amazing Breakfast Muffin Cups

Makes: 12 muffin cups

Serves: 12

3 cups hash browns, thawed

3 tablespoons melted butter

1/8 teaspoon salt

1/8 teaspoon pepper

12 links Johnsonville Original breakfast sausage

6 eggs

2 cups (8 ounces) shredded 4-cheese Mexican blend cheese

1/4 cup chopped red bell pepper

Fresh chives or green onions, chopped

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400 ∞F for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.

Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo muffin cups. Bake crust for 12 minutes. Fill cups and bake 22 to 24 minutes or until set.


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