ITALIAN SAUSAGE SOUFFLE BRUNCH
Easy to make the day before and serve with Cinnamon Rolls and fress fruit salad.
Provided by Laurie Kiddell
Categories Breakfast Casseroles
Time 2h
Number Of Ingredients 10
Steps:
- 1. Cut the crust off of each slice of bread and butter both sides, layer in a 9X13 inch cassorole dish. then add a layer of cooked italian sausage casing removed, a layer of sauted mushrooms and onions, then shreeded cheese. Continue again ended with the cheese, then add the eggs beaten with the milk and mustard pour over dish, top with the parsley. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees or until bubbly and slighly brown on top. Serve with Cinnamon rolls and Fresh Fruit.
BRUNCH ON THE BAYOU
This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!
Provided by SBASSETT4473
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
- Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
- Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Nutrition Facts : Calories 575.9 calories, Carbohydrate 21.6 g, Cholesterol 321.6 mg, Fat 39.8 g, Fiber 0.9 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 863.2 mg, Sugar 4 g
FLORENCE-INSPIRED SOUFFLE
This souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! -Jenny Flake, Newport Beach, California
Provided by Taste of Home
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside., In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese. , Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 843mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SAUSAGE BREAKFAST SOUFFLE
Make and share this Sausage Breakfast Souffle recipe from Food.com.
Provided by Chef53Kathy
Categories Breakfast
Time 1h5m
Yield 1 13x9 casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Fry and drain the sausage well. Beat the eggs, combine with all ingredients and pour into a buttered 13x9 glass baking dish. Sprinkle with nutmeg. Bake for 45 minutes at 350*.
Nutrition Facts : Calories 361.8, Fat 26.6, SaturatedFat 10.1, Cholesterol 177.8, Sodium 642.9, Carbohydrate 8.9, Fiber 0.3, Sugar 0.9, Protein 20.5
BEST ITALIAN SAUSAGE SANDWICHES
Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
ITALIAN SAUSAGE SANDWICHES
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.
- Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
- Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 33 grams, Carbohydrate 65 grams, Fat 59 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 1954 milligrams, Sugar 9 grams
ITALIAN SAUSAGE EGG BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
BUTTERY BREAKFAST CASSEROLE
The word "buttery" in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
- In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
- In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
- Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
- When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 15 grams, Carbohydrate 27 grams, Fat 37 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 694 milligrams, Sugar 10 grams, TransFat 0 grams
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