Egg White Breakfast Muffins

The base for this is egg whites but you can use whole eggs if you would like.  And the ingredients are endless - basically anything you would want in an omelet.

Egg White Breakfast Muffins with Spinach and Sausage

1/4 cup egg whites

1 cup cooked sausage, drained

1/2 cup shredded cheddar cheese

1/2 cup frozen spinach, thawed and drained

salt/pepper/garlic powder to taste

Pre-heat oven to 375 degrees.  Add egg whites to muffin tins and top with each of the ingredients - adding cheese last.  Bake for 20-25 minutes or until firm.  These freeze well - just pop them in the microwave for 30 seconds or so and enjoy!

 

Quinoa & Fried Brown Rice

Quinoa & Fried Brown Rice 

Ingredients:

2 cups polish sausage - diced
1 small onion, chopped
1 teaspoon chopped garlic
sliced mushrooms - about a cup
1 can water chestnuts - chopped
1 package Seeds of Change Quinoa & Brown Rice
1 tablespoon Teriyaki sauce
1 tablespoon Kikoman's Stir-Fry Sauce
1 tablespoon olive oil

Saute onions, mushrooms and olive oil until tender.  Add water chestnuts and sausage.  Cook until sausage is slightly browned.  Cook rice according to package directions.  Add to  sausage mixture.  Stir in sauces and remove from heat.  You can also stir in any veggies you like - it's great with broccoli.  

O'Brien Sausage Casserole

O'Brien Sausage Casserole

INGREDIENTS:

1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers

1 pound Tennessee Pride Sage Sausage

1/2 cup chopped ham

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1/2 cup milk

1 cup cheddar cheese

1/2 cup French's Onions

1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.

Brown sausage, drain and set aside.

Combine soup, sour cream, and milk. Mix well.

Add sausage, French's Onions, cheese and pepper.

Stir in package of frozen hash browns.

Pour into 9 x 13 pan.

Bake for 30-40 minutes or until bubbly.

Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Sausage Burgers

Have you ever made sausage burgers?  Mom used to make these and we would serve them up just like a hamburger on a bun.  She probably did this because pork sausage was cheaper than ground beef.  It's also a good way to stretch ingredients.  But, the result is a delicious supper.

SAUSAGE BURGERS

1 pound lean fresh pork, ground
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground sage
1/8 teaspoon thyme
1 egg, beaten

Mix all ingredients together and form into small patties.  Fry in skillet over medium heat until brown and they reach an internal temperature of 160 F. 

Concerned about how to cook with fresh pork?  Check out Fresh Pork from Farm to Table.

Simple Sausage & Potato Soup

What’s that you say?  No peeling? No chopping?  How can this be?  I came up with this recipe on a day that I could not handle peeling a potato.  Ever have one of those days?  If not, give it time and you’ll know what I mean. 
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I made this in the Crockpot.  If you decide to make it on the stovetop, I would add some more liquid as it will cook down while you simmer it.  This needed no seasoning, but I did add some black pepper to the bowls I served.  If you’ve never tried Jimmy Dean Skillets, they are found in the freezer section.  The package contains sausage, potatoes, green peppers, red peppers and onions.  Try it and let everyone think you slaved for hours!
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Simple Sausage Potato Soup
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2 packages Jimmy Dean Skillets – sausage
1 can cream of mushroom soup
1 can cream of celery soup
1 can evaporated milk – 12 oz
1 can reduced sodium chicken broth– 14 oz
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Mix all ingredients together in Crockpot.  Cook on low for 4 to 5 hours.

Guest Recipe – Susan’s Pizza Boats

I love pizza! But, the crust doesn't really like me sometimes even if you overlook the calories. I've made pizza casseroles and pizza soups - each containing all my favorite pizza toppings, but just lacking a little something. When Susan sent me her latest recipe creation, I finally figured out what mine were missing. It's that lovely, slightly browned, gooey cheese topping. I love that she put these mini-casseroles in little 'boats'. Here's another winner from Susan.
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Susan's Pizza Boats
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1 pound sausage
1/2 cup onion chopped
1/2 cup green pepper, chopped
50 (or several)slices of pepperoni - chopped
1 jar pizza sauce
any other pizza toppings (olives, banana peppers, etc)
2 cups mozzarella cheese - depending on how much you like on your pizza
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Pre-heat oven to 350 degrees. Brown sausage, onions, green peppers, pepperoni and whatever else you like on pizza- all this is to taste. Drain off the fat. Spray the dish with a cooking spray, cover bottom of the dish with a thin layer sauce, as you would for pizza pie, spoon on a healthy portion of the pizza topping mixture - then mozzarella cheese. I prefer a lot. Place in a 350 degree oven for about 15 minutes, until the cheese melts. I prefer my cheese to brown a little. Then serve w/extra sauce on the side.
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You can use an individual dish like I did or a pie pan.

Cajun Baked Beans

 

Cajun may be stretching it a bit, but I had to name this dish something!  And, I did promise to use andouille sausage again.  Try this dish the next time you’re going to a potluck and it will be a big hit.  If you can’t find andouille sausage, try using beef brats.

Cajun Baked Beans

2 cans pork & beans (16 oz)

2 andouille sausage links, sliced

2 tablespoons bacon bits

2 tablespoons dark brown sugar

1 teaspoon yellow mustard

2 tablespoons chopped onion

Pre-heat oven to 350 degrees.  Combine all ingredients in a medium casserole dish.  Bake uncovered at 350 degrees for 30 to 45 minutes.

Simple Andouille Casserole

 

I love to try new foods.  The only problem is figuring out how to cook them!  That’s one of the many advantages of the internet.  Have you tried Andouille sausage?  I was pleasantly surprised.  It’s not too spicy and much leaner than I thought it would be.  So, I will definitely be using it in more recipes.

Aidells Cajun Style Andouille came with cooking hints on the package cover.  They even included a couple of recipes.  I think I’ll try the potato soup next.  This time I went back to a tried and true casserole.  Was it Emeril that said we need ‘smellavision’?  Well, the aroma coming from my oven while this was baking was absolutely wonderful!  For this recipe, I used Classico’s Florentine Spinach & Cheese Pasta Sauce.  But, you could substitute your favorite brand or flavor. 

Simple Andouille Casserole

2 andouille sausage links, sliced

3 cups pasta sauce

1 cup water

2 cups mini bowtie pasta

1 cup shredded cheddar cheese, divided

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Pre-heat oven to 350 degrees.  Combine pasta sauce, water, 1/2 cup cheese, garlic and pepper.  Add sausage and pasta.  Mix well.  Pour into medium sized casserole dish.  Cover and bake for 30 minutes.  Remove cover and top with remaining cheddar cheese.  Bake an additional 15-20 minutes until cheese is melted and slightly browned.

Sausage Potato Soup

 

This is my version of an Olive Garden favorite.  I use sage flavored sausage rather than Italian sausage.  I prefer the flavor, but feel free to experiment with you own.

Sausage Potato Soup

1 pound pork sausage, sage flavored

1 medium onion, diced

1 teaspoon garlic powder

1/2 teaspoon black pepper

salt to taste

2 cups chicken broth

1 cup condensed milk

5 medium potatoes, diced

1 cup chard, roughly chopped

Combine potatoes and chicken broth in a large pot, bring to a boil and reduce to simmer.  Brown sausage with onion, garlic, pepper and salt until no longer pink.  Drain well and add to broth and potatoes.  Add milk and bring to a boil.  Reduce heat and cook until potatoes are tender.  In last 15 minutes of cooking, add chopped chard.

Hash Brown Sausage Cups

 

By far the most popular recipe was the Crescent Bacon-Cheese Tartlets.  Though, I have to thank everyone that commented on my Reuben Rolls!  Thinking about how to tweak the Crescent Bacon-Cheese Tartlet recipe, I decided to go with sausage.  This is actually a mini version of a hash brown casserole.  I like the idea of using a little leftover sausage, peppers and potatoes to make a new breakfast treat.  Instead of making the mini-muffin cups, I made a larger version in a regular size muffin pan.  My version is meant more for breakfast rather than an appetizer.

After you look over the recipe, be sure to leave a comment to be entered in the Creative Creations Giveaway.  Thanks to Pillsbury for providing me with free crescent rolls to try out their recipe!  Now, we want to do the same for you.  Pillsbury is providing a Creative Creations gift pack through MyBlogSpark.  The gift includes 2 VIP coupons (valid in U.S. only) and some holiday serving platters.  If you left a comment on the last post, you’ll get an extra entry.  And, if you’re a follower of my blog, you’ll also get an extra entry there too!  Hurry though, all entries must be made by midnight, December 22, 2009. (This contest has ended - the winner was Karin!)

Hash Brown Sausage Cups

1 pkg Pillsbury Refrigerated Crescent Rolls

1 egg, beaten

2 tablespoons sour cream

1/2 cup sausage, browned & drained

1/4 cup chopped green & red peppers

1 tablespoon chopped onion

1/4 cup cooked, diced potatoes

salt & pepper to taste

1/4 cup cheddar cheese

Pre-heat oven to 375 degrees.  Spray muffin pan with non-stick cooking spray.  Unroll crescent rolls.  Press two triangles together at the seams to form a square.  Press each square into the muffin pan.  Mix egg and sour cream together.  Spoon about two teaspoons of egg mixture into bottom of each roll.  Combine sausage, peppers, onion and potatoes.  Spoon a heaping tablespoon of sausage mixture into each roll.  Top with remaining egg mixture.  Sprinkle with salt & pepper, if desired.  Top with cheddar cheese.  Bake at 375 degrees for 10-15 minutes or until golden brown.

Makes 4.

Susan's Pizza Cups

Here's a yummy recipe from Susan!
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Susan's Pizza Cups
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1/2 cup chopped onion
1/4 cup green pepper
1/2 cup shredded mozzarella cheese
3/4 cup pepperoni slices
1/2 cup pasta sauce
Canned Biscuits (12)
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Pre-heat oven to 375 degrees. Combine onion, pepper, pepperoni and sauce in a food processor. Chop slightly until mixture is just a little chunky. Press biscuits into muffin tins. Top with about two tablespoons of sauce mixture. Sprinkle with cheese and bake at 375 degrees until cheese is melted - about 10 to 15 minutes.

Guest Recipe - Susan's Pizza

I don't know about you, but I'm going to Sunflower Sue's house the next time she makes pizza! She sent me this delicious recipe.
Here's a picture just as it's going in the oven!
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Susan's Pizza
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1 lb. ground sausage (I almost always use Tennessee Pride mild sausage )
Canadian Bacon – 5 –7 pieces
1 medium onion
1/2 to 1 cup chopped green pepper – approx..
1 small can mushroom pieces drained
Cheddar Cheese and Mozzarella cheese or what ever you like (Combo of ricotta, Provolone, etc.)
4 oz. sliced Pepperoni
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Adjust the ingredients to your liking. Pre-heat oven to 425 degrees.
Prepare your crust mix as directed on package. While it is resting you can fix the rest. Chop your onion and green pepper. To the size you like (I use frozen peppers a lot)
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Brown a pound of sausage, if there is a lot of fat, drain some off, if too little you can add some margarine. Remove the meat and add the chopped onion and green pepper. Cook until just tender you don’t want them to get real wimpy. When I use the frozen green peppers I let the onion cook a bit before I add the pepper.
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While that is cooking you can chop up your Canadian bacon.
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Put some sauce on the prepared crust
Sprinkle with some cheese
Add your meats and toppings
add more cheese on top..
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Bake for about 30 minutes, or until the cheese is melted and browned to your liking

Simple Cookery Fried Rice

This is a dish that works well for brunch or for dinner. If you don't like sausage, substitute chicken, ham, beef or even make a vegetarian style. You can also add different veggies to stretch the meal. While the title says 'fried' rice, I don't really fry it. I use Uncle Ben's brown rice because it's ready in under two minutes in the microwave and has no added sodium. If you use one of the flavored blends, taste your dish before you add any salt. You can also use a mixture of brown, white or wild rice.
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Simple Cookery Fried Rice
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2-3 cups cooked brown rice
1/2 pound mild sausage
1 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste (I don't use any)
1 medium onion
1 can mushrooms, drained
1-2 tablespoons soy sauce (to taste)
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Brown sausage with garlic powder and pepper. Add onion and mushrooms. Continue cooking until onions are tender. Drain excess grease. Mix in soy sauce. Toss in rice and continue to cook another 1-2 minutes until well blended.
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Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Easy Vegetable Stir-Fry

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This is a quick stir-fry that only takes a few minutes to make, but tastes really delicious. I love to keep frozen vegetables on hand to make a casserole or stir-fry rather than just a side dish. I used Asian vegetables, but you can substitute your favorite.
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Easy Vegetable Stir-Fry
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1 pkg. Asian-style frozen vegetables (16 oz)
1 medium onion
1 teaspoon minced garlic
1 tablespoon canola oil
2-3 drops sesame oil
1 cup smoked turkey sausage, sliced
1 tablespoon teriyaki sauce
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon roasted sesame seeds
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In large skillet, heat canola and sesame oil over medium-high heat. Add onion & garlic. Cook 2-3 minutes being careful not to scorch garlic. Add sausage and cook 2-3 minutes. Add frozen vegetables and stir. Cook 3-5 minutes until you reach your desired tenderness. Add teriyaki sauce, pepper & salt. Stir and simmer 1 minute. Top with sesame seeds before serving.

So bright and colorful...who can resist...

While these would have been great dipped in ranch dressing, I made a quick stir-fry.

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Pepper and Sausage Stir-Fry
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Peppers, sliced (one each red, green, yellow, orange)
1 small purple onion, sliced
2 cloves garlic, diced
1 cup smoked turkey sausage, diced
1 small head cabbage, shredded
2 tablespoons canola oil
2 tablespoons teriyaki sauce
salt & pepper to taste
1/2 cup shredded cheddar cheese
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In a large non-stick skillet, heat oil and garlic over medium heat. Add onion and cook for one minute. Add sausage and cook an additional minute. Add shredded cabbage, teriyaki sauce, and cook 3-4 minutes. Add peppers, salt & pepper. Cook until peppers are slightly tender (or cooked to your taste preference). Top with cheese and serve.

Voodoo Casserole

I have no idea how this easy casserole got its strange name, but it is simply delicious. It's also a great way to use leftover onion and potato slices.
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Voodoo Casserole
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1/2 pound ground chuck
1/2 pound pork sausage
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
salt to taste
1 can cream of mushroom soup
1/2 cup water
6 large potatoes, sliced thin
2 medium onions, sliced
2 cups cheddar cheese
1/2 cup Durkee Onions
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Pre-heat oven to 350 degrees. Season beef and sausage with pepper, garlic powder and salt. Brown over medium heat and drain. In a deep casserole dish, layer one row of meat, a layer of sliced potatoes, and a layer of onions. Pour 1/2 can of mushroom soup on top. Sprinkle 1 cup of cheddar cheese on top. Repeat the layers. After you pour the other half of mushroom soup on top, pour 1/2 cup of water over casserole. Sprinkle remaining cheese over the top. Cover and bake for 40 minutes at 350. Remove cover and sprinkle with Durkee Onions. Bake, uncovered, an additional 10 minutes or until golden brown on top.

Squash Skillet Casserole

I love casseroles, but sometimes I'm in just too much of a hurry for dinner to wait for one to bake in the oven. This recipe is quick and very tasty. You can substitute your favorite vegetables or use chicken instead of polish sausage. I like it alone, but it would also be good with noodles or rice. Try it the next time you want a quick dinner.

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Squash Skillet Casserole

1 pkg frozen yellow squash (16 oz)

1 pkg frozen garden vegetables (16 oz) - broccoli, cauliflower & carrot mix

1 medium onion, sliced

1 tablespoon olive oil

1/2 pound polish sausage, diced

1 can cream of chicken soup

1/2 cup water

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

cheddar cheese for topping (optional)

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Cook squash and vegetables according to package directions. In a large skillet, cook onion in olive oil over medium heat until tender. Add sausage, garlic and pepper. Cook another 2-3 minutes. Drain vegetables and add to skillet. Add soup and water. Cook another 2 minutes or until heated thru. Top with shredded cheddar cheese if desired.

Spinach Noodle Casserole

As I've said before, I hate to waste food. I had some sausage & onion mixture leftover from making the Spinach Sausage Cups, so I decided to use it in a casserole. I also had a package of chicken & broccoli flavored noodle mix that was expiring soon. Everything combined to make a really good casserole.


Spinach Noodle Casserole

1 pkg Noodles & Sauce - Chicken & Broccoli Flavor
1 cup sausage & onion mixture (seasoned with garlic, pepper, browned & drained)
1 can cream of mushroom soup
1/2 cup chicken broth
Frozen Spinach - 10 oz pkg, thawed and drained
1/2 cup cheddar cheese
1/2 cup Monterrey jack cheese
1/2 cup bacon bits
2 tablespoons ground flax seed
1/4 teaspoon salt
1 tablespoon olive oil

Pre-heat oven to 375 degrees. Drizzle a tablespoon of olive oil in bottom of an oval baking dish. Place noddle mixture in microwave-safe bowl. Add just enough water to cover noodles. Microwave for 8 minutes on high. Remove, stir, and put in baking dish. In large bowl, combine spinach, cream of mushroom soup, cheeses, bacon bits, flax seed & salt. Mix well & spoon on top of noodle mixture. Bake for 30-40 minutes or until bubbly around edges & browned on top.

Sausage Spinach Cups

This is a quick breakfast that you can make ahead of time. It re-heats nicely in the microwave.

Sausage Spinach Cups

1 can biscuits (12)

1/2 pound sage sausage

1 medium onion

1/2 teaspoon garlic

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

Frozen Spinach - 10 oz pkg, thawed & drained

1 cup shredded cheddar cheese

2 tablespoons ground flax seed

2 eggs, beaten

1/4 teaspoon salt

Pre-heat oven to 375 degrees. Brown sausage, onion, garlic powder, cayenne pepper and black pepper in skillet. Drain & set aside. In medium bowl combine egg, spinach, cheese, flax seed, and salt. Mix well. Spray inside muffin tin with non-stick cooking spray. Flatten each biscuit and mold into muffin cup. Spoon about a tablespoon of spinach mixture into each biscuit cup. Top with a tablespoon of sausage mixture. Bake for 20 minutes or until golden brown.

Smokie Bites

These Smokie Bites are a quick and easy appetizer. Try making them for your next football game!

Smokie Bites

1 pkg (16 oz) Little Smokies
1 lb pkg of bacon
1 cup brown sugar

Pre-heat oven to 300 degrees. Cut each slice of bacon in three pieces. You can cut the entire package at one time. Wrap each smokie in a piece of bacon. Place in 9x12 baking dish. Sprinkle with brown sugar. Bake for 45 minutes to 1 hour or until bacon is crisp.