Breakfast Recipes

Corn Tortilla Quiche

3/4 lbs. Blue & Gold Sausage

5 corn tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1/4 cup chopped canned green chilies

6 eggs, beaten

1/2 cup whipping cream

1/2 cup small-curd cottage cheese

1/2 tsp. chili powder

1/4 cup minced fresh cilantro or parsley

 

In a skillet, cook the sausage until no longer pink, drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees for 45 min. or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges. Yield: 6 servings.

 

Egg Sausage Quiche

1 lb. hash browns thawed

1/3 cup butter, melted

1/2 lb. Blue & Gold Sausage

1/3 cup chopped onion

1/2 cup milk

2 eggs

1 Tbsp. cornstarch

1/2 lb. Velveeta, cubed

1 tsp. Worcestershire sauce

Salt and pepper

 

Put hash browns in greased 9-in. pie plate. Brush hash browns with melted butter, then bake 10 min. at 350 degrees. Next, brown sausage and onions, drain. Combine milk, eggs, and cornstarch; stir into meat. Add cheese, salt, pepper and Worcestershire to meat mixture. Pour meat mixture over hash browns. Bake 350 degrees for 30-35 minutes.

 

Country Breakfast Pie

1 lb. Blue & Gold Sausage

1 pie shell (9"), pre-made or "from scratch"

1 1/2 cup grated Swiss cheese

1/4 cup chopped green bell pepper

1/4 cup red bell pepper

2 Tbsp. chopped onion

4 eggs, lightly beaten

1 cup light cream

 

Cook sausage until done. Crumble, then drain. Prepare 9" pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes. Cool on rack 10 minutes.Yields: 6 to 8 servings.

 

Breakfast Pizza Skillet

1 lb. Blue & Gold Sausage

5 cups frozen hash brown potatoes

1/2 cup chopped onion

1/2 cup chopped green pepper

1/4 tsp. salt

1/2 cup sliced mushrooms

4 eggs

1 medium tomato, thinly sliced

1 cup shredded cheddar cheese

Sour cream and salsa, optional

Pepper to taste

 

In a large skillet, cook sausage until no longer pink. Add potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. Stir in mushrooms. Beat eggs; pour over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired. Yield: 6 servings.

 

Breakfast Burritos

1 lb. Blue & Gold Sausage

1 small onion, chopped

1/2 green pepper, chopped

1 can mushroom stems and pieces, drained

8 flour tortillas (7inch), warmed

6 eggs, beaten

1 cup shredded cheddar cheese

Salsa, optional

 

In a skillet, brown sausage. Drain, discarding all but 2 tablespoons drippings. Add onion, green pepper and mushrooms; saute until tender. Meanwhile, in another skillet or in the microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla; cover with an equal amount of eggs and 2 tablespoons of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 4 servings.

 

Handy Sausage Biscuits

3/4 lb. Blue & Gold Sausage

2 2/3 cups all-purpose flour

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1/4 oz. active dry yeast

1/4 cup warm water (110-115 degrees)

1 cup buttermilk

Melted butter or margarine

 

In a skillet, brown sausage; drain well and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in shortening until crumbly. Stir in the sausage. In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened. On a lightly floured surface, gently knead dough 6-8 times. Roll out to 1/2-inch thickness; cut with a 2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with butter. Bake at 450 degrees for 10-12 minutes or until golden brown. Serve warm. Yield: 2-3 dozen. Note: no rising time is necessary before baking. The dough can be re-rolled.

 

Southern Breakfast Burritos

1 bag frozen southern-style hash browns (16 oz.)

12 eggs

1 large onion, chopped

1 green pepper, chopped

1/2 lb. Blue & Gold Sausage, browned and drained

12 flour tortillas (10 inch), warmed

3 cups shredded cheddar cheese

Salsa, optional

 

In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onion and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through. Serve with salsa if desired. Yields: 12 servings.

 

Jody's Breakfast Burritos

2 lbs. Blue & Gold Sausage

1 lb. Velveeta cheese, cubed

1 medium baking potato, baked and cubed

12 eggs, beaten

2 Tbsp. margarine

1 pkg. fajita size flour tortillas

Fresh Jalapeno peppers, chopped (optional) add to taste

Salt and pepper to taste

 

Crumble sausage in large skillet and cook until brown. Drain and reduce heat to medium. Add margarine and eggs, scramble until cooked. Add potato, Velveeta, and jalapenos stirring well until cheese melts and remove from heat. Warm tortillas in microwave, add 2-3 spoonfuls of mixture, roll up and eat.

 

Pork Sausage Puff

1 cup biscuit/baking mix

6 eggs, beaten

2 cups milk

2 1/2 cups cooked Blue & Gold Sausage (1 lb. uncooked)

1 cup shredded cheddar cheese

1/2 tsp. dried oregano

 

In a bowl, combine the biscuit mix, eggs and milk until blended. Add the cooked sausage, cheese and oregano. Transfer to a greased 13x9x2- inch baking dish. Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings. Note: This recipe can be prepared and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

 

Scotch Eggs

1 lb. Blue & Gold Sausage

6 hard-cooked eggs, peeled

1 egg, lightly beaten

3/4 cup crushed cornflakes

Salt & Pepper to taste

 

Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400 degrees for 30 minutes or until Sausage is no longer pink, turning every 10 minutes. Yield: 6 servings.

 

Drop Biscuits & Sausage Gravy

1 cup all-purpose flour

1 1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup milk

1 tsp. butter or margarine, melted

 

Sausage Gravy:

1/2 lb. Blue & Gold Sausage

1 Tbsp. butter or margarine

3 Tbsp. all-purpose flour

1 3/4 cups milk

1/8 tsp. salt

1/2 tsp. pepper

 

In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. Yield: 4 servings.

 

Delicious Scrambled Eggs

1 tsp. vegetable oil

3 soft shell tortillas (5 or 6 inch), cut into strips

1 small onion, chopped

8 eggs

1/4 cup milk

3/4 cup shredded cheese, any kind

Salt & pepper

Cooked Blue & Gold Sausage, crumbled

Favorite toppings

 

Heat oil in skillet over high heat. Cook tortilla strips and onion about 5 minutes, stirring frequently until strips are crisp. Beat eggs and milk with salt and pepper to taste in mixing bowl. Pour over tortilla mixture and add meat. Reduce heat to medium. Do not stir. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portions can flow to the bottom. Shut off heat. Top with cheese and cover for about 2 minutes or until cheese is melted. Top with taco sauce, sour cream, salsa or other favorite seasoning.

 

Breakfast Casserole

6 slices bread, trim crust and cube

1 lb. Blue & Gold Sausage, browned and drained

1/2 cup sharp cheddar cheese, shredded

1/2 cup shredded Swiss cheese

1/2 cup mushrooms (fresh or jar)

1 3/4 cup milk

1 tsp. Worcestershire sauce

1 tsp. prepared mustard

5 eggs, slightly beaten

Salt & pepper to taste

 

Grease a 9x13" pan. Layer all bread, all sausage, all cheese and all mushrooms. Mix all other ingredients together and pour over the above 4 layers. Refrigerate overnight. Bake 35 to 40 minutes in a 350 degree oven.

 

Blueberry-Sausage Breakfast Cake

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup margarine or butter

3/4 cup sugar

1/4 cup packed brown sugar

2 eggs

1 cup sour cream

1 lb. Blue & Gold Sausage, crumbled, cooked and well drained

1 cup blueberry

1/2 cup chopped pecans

1/2 cup sugar

2 Tbsp. cornstarch

1/2 cup water

2 cups fresh or frozen blueberries

1/2 tsp. lemon juice

 

In a medium bowl stir together the flour, baking powder, and baking soda, and set aside. In a separate bowl beat the margarine with an electric mixer on medium speed until fluffy. Add 3/4 cup of sugar and the brown sugar, and beat until combined. Add the eggs, one at a time, beating for 1 minute after each addition. Add the flour mixture alternately with the sour cream to the egg mixture, beating after each addition just until combined. Fold in the sausage and 1 cup of blueberries. Pour the batter into an ungreased 9x13-inch pan. Spread the batter evenly in the pan. Sprinkle the pecans evenly over the batter. At this point, you may cover and refrigerate the unbaked cake overnight. Bake in a 350 degree oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a medium saucepan combine 1/2 cup of sugar, the cornstarch, water, and 2 cups of blueberries. Cook, stirring frequently, for 2 minutes. Add the lemon juice, stirring to blend. Serve over the warm cake. Refrigerate any leftover cake and sauce. Serves 15.