Category Archives: breakfast

Sausage Biscuit Souffle with Creamy Creole Gravy

1 lb. Johnsonville Sausage links
1 can Pillsbury Grand Biscuits
6 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup jack cheese, grated
1 cup sharp cheese, grated
1/2 cup red onion, diced
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon creole seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon hot sauce
Italian Parsley to garnish

For the Gravy:
pan drippings from sausage
2 tablespoons of flour
1 cup milk
1 cup heavy cream
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne
hot sauce
Italian parsley

Preheat oven to 375 degrees.

Mix seasoning blend together and set aside.

Cut sausage links into 3 pieces. In a medium skillet add 1 tablespoon of olive oil, add sausage to pan, cook over medium heat for about 7 minutes, add onion, 1 teaspoon of seasoning blend and cook 5 minutes more. Add garlic and cook 1 minute more.

Slice biscuits in half, place biscuits tightly into a greased casserole dish around 9 inches. Top biscuits with sausage/onion mixture, reserve some of the onions in the pan to make the gravy with, about 1 tablespoon. Top the sausage with all the cheese.

In a bowl, beat the eggs with the remaining seasoning blend, hot sauce, milk and heavy cream. Pour over the sausage/cheese mixture. Bake at 375 for 40-50 minutes. Remove from heat and allow to rest about 10 minutes before serving with the hot gravy.

To prepare the gravy, heat pan drippings over medium heat, whisk in the flour, add the seasonings and cook, whisking for about 1 minute, whisk in the hot sauce, milk and cream, bring mixture to a boil, reduce heat to simmer and cook for about 2-3 minutes. Serve immediately.

From Creole Contessa

Gameday Breakfast Sliders

1 pkg (12 count) Kings Hawaiian Rolls
10 -12 eggs (depending on egg size & how “eggy” you want your sliders)
provolone cheese
sliced ham (at least 6 large slices)
1/4C butter (melted)
1T mustard
1.5T brown sugar

Scramble eggs
While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
Cover the bottom sheet of rolls with the provolone cheese
Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. *Note- it’s easiest to do this with the rolls already in the pan.
Place the top sheet of rolls over the ham. Then, cut through all layers to get the individual sandwiches.
In a saucepan (or the microwave), combine butter, mustard & brown sugar. Once everything is “melty” & mostly dissolved, drizzle over the tops of the sandwiches.
Cover the pan with foil & let everything sit for at least 30 minutes. Can even do overnight & let sit in the refrigerator. Then, bake at 350 for about 15-20 minutes (until cheese gets nice & melty)

From Mom Endeavors

Lox Spread

1 Large tub (11.5 oz.) whipped cream cheese
8 oz.lox, chopped
1 large shallot, chopped
2 Tbsp. chives, chopped
2 Tbsp. dill, chopped
1 Tbsp. paprika
2 t capers, chopped
Juice of 1 lemon wedge
Tomato and cucumber slices (optional)
Toasted Everything bagel

Mix together the first 7 ingredients. Spread the lox spread onto the sliced, toasted bagel half. Top with sliced tomato and cucumber.

Makes 6 servings.

From Sassy Suburbanite

Apple Ring

2 packages of crescent rolls
1 can of apple pie filling
1 egg white
Cinnamon and sugar mixture
Powdered sugar

Arrange your crescent rolls in a circle with the small points outward. Place pie filling in a circle around the inside edge. Take points of crescent rolls and pull them over the pie filling and tuck under the inside edge. Brush top with egg white. Sprinkle cinnamon and sugar mix over top to your taste. Bake at 350 degrees for approx 20 minutes or until golden brown on top.

Mix powdered sugar and a small amount of milk together to make a glaze and drizzle over pastry when it is cool. (I have no idea how much of the sugar and milk that I used, I just mixed it together until I got a somewhat thick glaze but was able to still drizzle it over the pastry).

Southwest Brunch Casserole

4 teaspoons butter, softened
2 English muffins, split
1/2 pound bulk pork sausage
4 eggs
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/4 cup canned chopped green chilies

Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.

In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.

From Taste of Home