Sausage and Egg Breakfast Rolls

 

My air fryer is getting a good workout with these type of foods, except I am buying the frozen versions which are very expensive.  Recipes like this one are good to stock up in the freezer for many easy breakfasts.

Source:  https://www.jocooks.com/recipes/sausage-egg-breakfast-rolls/

Ingredients

• Butter – Unsalted so as to control the sodium content of our dish.
• Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
• Flour – All purpose flour for working our store bought dough.
• Dough – Store bought Pillsbury crescent rolls are what I used today.
• Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
• Egg – 1 beaten egg for egg wash.
• Sausages – We’re using turkey breakfast sausages.
• Seasoning – Salt and pepper.

How To Make Sausage And Egg Breakfast Rolls

1. Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
2. Scramble the eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
3. Work the dough: Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
4. Assemble the breakfast rolls: Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
5. Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.

Amazing Muffin Cups

I was thrilled to find this delicious looking breakfast muffin cup recipe from the kitchens of Johnsonville, my favorite breakfast sausage.

These muffin cups would be awesome for a breakfast or brunch buffet or a quick breakfast to take with you on a busy morning.

Love all the ingredients and would not change a thing!  

Wouldn't it be great to have some of these in the freezer, ready for the microwave for a super quick and delicious breakfast?  Sounds like something I am going to try to have on hand for those busy mornings.  

Breakfast is my favorite meal and I'm sure this will be one of my favorite go-to recipes!

INGREDIENTS

• 3 cups Ore-Ida® Country Style Hash Browns, thawed
• 3 tablespoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links JOHNSONVILLE® Original Breakfast Sausage
• 6 eggs
• 2 cups Shredded 4-Cheese Mexican blend cheese
• 1/4 cup red bell pepper, chopped
• fresh chives or green onions, chopped

DIRECTIONS

In a bowl, combine the hash browns, butter, salt and pepper.

Press mixture onto the bottom and up the sides of greased muffin cups.

Bake at 400°F for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.

Divide sausage among muffin cups.

Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.

Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached.

Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

I've shared this recipe with . . .

Southern Sausage Balls

1 lb. hot sausage (Jimmy Dean breakfast sausage)

3 cups of Bisquick

1 cup water

12 ounces sharp shredded cheese

 

Mix all ingredients blending well…….use your hands……

Roll into small balls and bake 350 degrees for 15 minutes

Makes about 4 dozen balls


This recipe has been a part of our family
parties  for as long as I can remember.

Hot Dogs and Sausages

July is National Hot Dog Month . . .

According to the National Hot Dog and Sausage Council an estimated seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day and during the 4th of July weekend alone 155 million will be enjoyed.

Did you know that every year Americans eat an average of 60 hot dogs each?

Council research shows that mustard is the condiment of choice for adults, while children prefer ketchup.

Preferences change from region to region . . . hot dogs in New York are generally served with a lighter mustard and steamed onions . . . Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all . . . I prefer mine topped with cole slaw.

For more information, visit the Council's website at www.hot-dog.org.

Hot Dog and Sausage recipes