Type what you have

Ingredients

• ✓ breakfast sausage
• egg
• cheddar cheese
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
3. 3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

By SLA

Ingredients

• ✓ breakfast sausage
• hatch chile pepper
• bacon
• onion
• water
• jasmine rice

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
2. 2 Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. 3 Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
4. 4 Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
5. 5 Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

By MitchJGray

Ingredients

• ✓ breakfast sausage
• celery
• onion
• water
• butter
• bread stuffing mix

Instructions

1. 1 Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
2. 2 Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.

By fabeveryday

Ingredients

• ✓ breakfast sausage
• pork loin roast
• pork rub
• cream cheese
• jalapeno pepper
• pimiento
• cooking twine

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
3. 3 Remove silver skin and fat from pork loin. Cut pork loin, lengthwise, in center, not cutting all the way through to the other side. Open the 2 sides and spread them out like an open book; season both sides with pork rub.
4. 4 Spread one side pork with cream cheese, then layer jalapeños, pimentos, and browned sausage evenly over top. Carefully roll up pork loin into a fairly tight log; secure with cooking twine.
5. 5 Smoke in the preheated smoker until an instant-read thermometer inserted into center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Transfer pork loin to a platter; wrap tightly in aluminum foil. Rest before serving, for at least 20 minutes.

By Kevinlost

Ingredients

• ✓ breakfast sausage
• ground beef
• onion
• carrot
• onion soup mix
• brown sugar
• egg
• barbecue sauce
• rolled oat
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. Divide the mixture in half, and spoon into 2 9x5-inch loaf pans. Place 3 strips of bacon the long way onto each loaf.
3. 3 Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.

By Jeffery Hunt

Ingredients

• ✓ breakfast sausage
• margarine
• celery
• onion
• white bread cube
• poultry seasoning
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage until brown and crumbly, 5 to 7 minutes. Transfer to a large bowl with a slotted spoon.
2. 2 Pour sausage drippings into a measuring cup; add enough butter to equal 1 cup. Pour into the skillet over medium heat.
3. 3 Sauté celery and onions in butter mixture until onion is tender; do not brown.
4. 4 Stir in 1/3 of the bread cubes.
5. 5 Transfer mixture to the bowl with sausage. Add remaining 2/3 bread cubes, poultry seasoning, and pepper; mix well.

By Elizabeth Ryan

Ingredients

• ✓ breakfast sausage
• margarine
• celery
• onion
• bread
• poultry seasoning
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Remove sausage from the skillet with a slotted spoon and drain on a paper towel-lined plate.
3. 3 Pour pan drippings into a liquid measure. Add as much melted butter as needed to measure 1 cup; pour back into the skillet and place over medium heat.
4. 4 Add celery and onion to the skillet; cook and stir until onion is tender but not browned, about 10 minutes.
5. 5 Add 1/3 of the bread cubes and stir to moisten.
6. 6 Transfer bread and onion mixture to a large bowl. Add sausage, remaining bread cubes, poultry seasoning, and pepper; stir until well combined, using caution as it will be hot.
7. 7 Bake as desired or use to stuff a turkey.

By MOMMY5

Ingredients

• ✓ breakfast sausage
• butternut squash
• olive oil
• salt
• apple
• thyme
• sage
• nutmeg
• balsamic vinegar
• maple syrup

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place butternut squash into a large bowl; toss with olive oil and salt until thoroughly coated. Spread squash in a single layer on prepared baking sheet.
3. 3 Roast in preheated oven until tender, about 30 minutes.
4. 4 Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl.
5. 5 Cook apple, thyme, sage, and nutmeg over high heat in the hot skillet with the sausage grease. Stir to thoroughly brown all sides, 3 to 4 minutes. Remove with a slotted spoon and add to bowl with crumbled sausage.
6. 6 Combine balsamic vinegar and maple syrup in a small saucepan. Place over high heat. When mixture comes to a boil, reduce heat to medium-low and simmer until it begins to thicken and smells strongly acidic, about 10 minutes. Remove from heat.
7. 7 Combine roasted squash with the apple and sausage. Mix thoroughly.
8. 8 To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.

By got milkR

Ingredients

• ✓ breakfast sausage
• olive oil cooking spray
• acorn squash
• olive oil
• salt
• black pepper
• onion
• cabbage
• carrot
• pear

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
2. 2 Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
3. 3 Roast in the preheated oven until softened, about 30 minutes.
4. 4 Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
5. 5 Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.

By Diana71

Ingredients

• ✓ breakfast sausage
• water
• chicken soup base
• butter
• onion
• mushroom
• red bell pepper
• garlic
• all-purpose flour
• cream
• spinach
• chicken
• celery seed
• paprika
• salt
• shortening
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Form sausage into mini meatballs and place on a rimmed baking sheet.
3. 3 Bake in the preheated oven until nicely browned, 15 to 18 minutes. Transfer sausage to a paper towel-lined plate.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a deep-dish pie pan or a 2-quart casserole dish.
5. 5 Combine boiling water and soup base in a bowl to create a double-strength chicken stock. Set aside.
6. 6 Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms begin to soften, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
7. 7 Sprinkle 1/4 cup flour over the vegetables and stir until all are coated. Cook and stir for 2 minutes. Add reserved chicken stock and cream. Cook and stir until thickened, about 5 minutes. Stir in sausage, spinach, and cooked chicken. Pour mixture into the prepared pan.
8. 8 Combine remaining flour, celery seed, paprika, and salt in a medium mixing bowl. Cut in shortening with a pastry knife or fork until mixture looks like coarse meal. Sprinkle ice water over flour mixture and stir unto a ball.
9. 9 Transfer dough onto a lightly floured surface. Flour a rolling pin and roll dough into a circle large enough to cover the prepared pie pan or casserole dish. Carefully place dough on top of chicken filling and make several slits in the top.
10. 10 Bake in the center of the preheated oven until filling is bubbly and crust is golden brown, 40 to 45 minutes. Cook on a rack for 10 minutes before serving.

By Bibi

Ingredients

• ✓ breakfast sausage
• butter
• bacon
• green onion
• all-purpose flour
• milk
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet or saucepan over medium heat. Add sausage and bacon. Cook, breaking sausage into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Add light green onion to sausage mixture and saute until soft, about 3 minutes more.
2. 2 Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, to remove raw flour taste, 2 to 3 minutes.
3. 3 Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer. Season with cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
4. 4 Continue to simmer gravy, stirring occasionally, until flavors have blended and gravy is thick, 10 to 15 minutes. Garnish with green onion and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ breakfast sausage
• onion
• celery
• potato
• chicken broth
• salt
• black pepper
• corn
• cream-style corn
• evaporated milk
• paprika
• cayenne pepper

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

By Toni Weaver-Dale

Ingredients

• ✓ breakfast sausage
• milk
• white sugar
• butter
• salt
• water
• active dry yeast
• all-purpose flour
• egg
• butter
• cheddar cheese

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
2. 2 Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
3. 3 Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
4. 4 Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
6. 6 Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter.
7. 7 Bake in the preheated oven until golden, 12 to 15 minutes.

By Krissi Abbott

Ingredients

• ✓ breakfast sausage
• wooden skewer
• maple syrup
• cinnamon
• cayenne pepper
• vegetable oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• chili powder
• cayenne pepper
• milk
• egg

Instructions

1. 1 Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
2. 2 Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
3. 3 Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
4. 4 Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
5. 5 Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
6. 6 Dip each sausage into the batter, swirling and dipping to evenly coat.
7. 7 Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.

By Julie Hubert

Ingredients

• ✓ breakfast sausage
• cooking spray
• butter
• bell pepper
• onion
• colby jack cheese
• egg
• salt
• black pepper
• hot pepper sauce
• salsa

Instructions

1. 1 Preheat a 5.8-quart or larger air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Spray cooking spray on the bottom and sides of a small metal container, designed to be an inner pot, about 6 inches round and 4 inches high.
3. 3 Add butter for flavor, insert inner pot into the air fryer, and melt butter for 45 seconds. Add bell pepper and onion and fry for 2 minutes.
4. 4 Carefully remove the inner pot and stir in sausage crumbles. Sprinkle with Colby Jack cheese and set aside.
5. 5 Crack eggs into a large bowl and whisk until well combined. Season with salt, pepper, and hot sauce; stir to combine. Pour egg mixture over sausage mixture in the inner pot and lightly mix together.
6. 6 Return the inner pot to the basket of the air fryer and cook until the top of frittata is lightly brown and a toothpick inserted into the center comes out clean, about 12 minutes. Continue air frying in 30-second intervals until frittata has set. Serve warm or at room temperature with salsa.

By Bibi

Ingredients

• ✓ breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ breakfast sausage
• cheddar cheese
• buttermilk baking mix

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sausage, cheese, and about 2 cups of baking mix; use hands to mix well. Gradually add in as much of the remaining 1 cup baking mix as possible.
3. 3 Roll into balls about 1 to 1 ½ inches in diameter. Roll balls in any excess baking mix to coat.
4. 4 Place on a nonstick baking sheet and bake in the preheated oven until golden brown and cooked through, about 18 to 22 minutes.

By Elaine Harper

Ingredients

• ✓ breakfast sausage
• biscuit dough
• green chile
• colby jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
3. 3 Open biscuits and cut each into quarters.
4. 4 Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
5. 5 Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
6. 6 Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.

By DOJOBO

Ingredients

• ✓ breakfast sausage
• buttermilk biscuit dough
• pesto
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.

By Valerie Brunmeier

Ingredients

• ✓ breakfast sausage
• biscuit baking mix
• cheddar cheese
• egg
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
3. 3 Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
4. 4 Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Raven

Ingredients

• ✓ breakfast sausage
• baguette
• onion
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place baguette slices on a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
3. 3 Cook and stir onion in the same skillet until softened, 3 to 5 minutes. Add eggs and sausage; stir until eggs are set, about 5 minutes. Season with salt and pepper.
4. 4 Divide egg mixture among baguette slices and sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, 8 to 10 minutes.

By weekend_chef

Ingredients

• ✓ breakfast sausage
• onion
• olive oil
• egg
• pita bread
• tomato
• spinach
• cheddar cheese
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
3. 3 Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
4. 4 Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
5. 5 Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
6. 6 Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

By Smithfield

Ingredients

• ✓ breakfast sausage
• onion
• all-purpose flour
• baking powder
• salt
• black pepper
• egg
• cheddar cheese
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper
2. 2 Heat a non stick skillet over medium heat and cook sausage until crumbly, 3 to 5 minutes. Add in the onion and cook, stirring and breaking up the sausage until it is no longer pink. Transfer mixture to a paper towel-lined plate and drain for 3 to 5 minutes.
3. 3 Meanwhile, combine flour, baking powder, salt, pepper, Parmesan cheese, and parsley in a large bowl; whisking until well combined. Whisk in eggs until well combined. Add 3/4 cup Cheddar cheese and stir until mixed in. Spoon in sausage mixture and mix to form a thick batter.
4. 4 Scoop out about a 1/4 cup of the mixture and drop onto the prepared baking sheet. Sprinkle each 'cookie' with Cheddar cheese and slightly flatten with your fingers.
5. 5 Bake in the preheated oven until firm, about 10 minutes. If cookie is still a little soft, cook for 2 minutes longer. Remove from the oven and allow to cool slightly before serving.

By LaDonna Langwell

Ingredients

• ✓ breakfast sausage
• egg
• all-purpose flour
• milk
• baking powder
• brown sugar
• salt

Instructions

1. 1 Preheat oven to 360 degrees F (182 degrees C).
2. 2 Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
3. 3 Whisk the remaining eggs in a separate bowl until fluffy.
4. 4 Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
5. 5 Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
6. 6 Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.

By Sid the BakerCooker

Ingredients

• ✓ breakfast sausage
• egg
• milk
• cheddar cheese
• spinach
• oregano

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Beat together eggs and milk in a large bowl.
4. 4 Stir in cooked sausage, Cheddar cheese, spinach, and oregano until well combined; pour into the prepared baking dish.
5. 5 Bake in the preheated oven until a knife inserted into the center of casserole comes out clean, 30 to 40 minutes.

By Lauren

Ingredients

• ✓ breakfast sausage
• kale
• butter
• all-purpose flour
• egg
• maple syrup
• salt
• black pepper
• cayenne pepper
• milk

Instructions

1. 1 Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
3. 3 Use butter and fat from cooking to grease two 9-ounce baking dishes.
4. 4 Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
5. 5 Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
6. 6 Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.

By John Mitzewich

Ingredients

• ✓ breakfast sausage
• onion
• green bell pepper
• biscuit dough
• egg
• milk
• colby monterey jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. 3 Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. 4 Bake in preheated oven for 18 to 20 minutes, or until filling is set.

By CRANEJWR

Ingredients

• ✓ breakfast sausage
• potato
• butter
• cottage cheese
• cheddar cheese
• onion
• egg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into the bottom and sides of the dish.
4. 4 Mix together sausage, cottage cheese, Cheddar cheese, onion, and eggs in a bowl. Pour over potato mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of casserole comes out clean, about 1 hour. Let cool for 5 minutes before serving.
6. 6 Enjoy!

By William Rossbach

Ingredients

• ✓ breakfast sausage
• cooking spray
• egg
• cheddar monterey jack cheese blend
• red bell pepper
• green onion
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.
2. 2 Combine sausage, eggs, cheese, bell pepper, green onion, and cayenne pepper in a large bowl; mix well to combine.
3. 3 Pour egg mixture into the prepared cake pan.
4. 4 Cook in the preheated air fryer until frittata is set, 18 to 20 minutes.

By bdweld

Ingredients

• ✓ breakfast sausage
• worcestershire sauce
• beef bouillon
• nutmeg
• all-purpose flour
• almond milk
• black pepper
• salt

Instructions

1. 1 Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
2. 2 Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.
3. 3 Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
4. 4 Remove from heat and let cool. Taste and adjust seasoning as desired.

By Athlon