Breakfast foods aren't just for the early part of the day anymore.
Of course, they still work well for the first meal of the day. But foods typically associated with the meal also fare well when used to celebrate a special occasion or for the opportunity to gather friends and family around the table to make some new memories together.
The recipes here are full of flavor and, best of all, are easy to make, so you have more time to spend enjoying a delicious meal with the people you love.
- Olé tortilla cups – Zesty bites made with sausage links can be prepped ahead of time and baked when you’re ready.
- Cornbread with spicy sausage and red peppers – This colorful side dish matches well with a tasty skillet dish.
- Breakfast sausage skillet with sauteed tomatoes and basil – Have all the ingredients prepped and ready to go to make cooking this restaurant-style breakfast skillet really easy.
- Crustless miniquiches – Make these bite-sized beauties ahead of time and serve at room temperature.
For more recipes, go to johnsonville.com.
Cornbread With Spicy Sausage And Red Peppers
1 12-ounce package breakfast sausage
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
3/4 cup chopped red bell pepper
1/2 cup shredded cheddar cheese
Preheat oven to 425 degrees.
Remove sausage links from casings. (Slice casing with knife and peel to remove.)
In skillet, cook and crumble sausage until no longer pink; drain and set aside.
In bowl, combine cornmeal, flour, sugar, baking powder and salt.
In another bowl, combine eggs, milk and butter; stir into dry ingredients until just moistened. Fold in sausage, red bell pepper and cheese. Pour into a greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden brown. Serve warm.
Makes eight servings.
Nonstick oven spray
1 sleeve whole wheat crackers, crushed
1/2 cup Parmesan cheese
1 12-ounce package breakfast sausage links
1 package frozen broccoli florets, thawed and drained
1 cup frozen corn
8 ounces reduced-fat cheddar cheese
32 ounces liquid egg whites
Kosher salt and fresh pepper, to taste
Preheat oven to 350 degrees.
Generously spray 21 minimuffin cups with cooking spray. Set aside.
In small bowl, mix crushed crackers and Parmesan. Distribute evenly between muffin cups.
Cook sausage according to package instructions. Cut into 1/2-inch pieces. Evenly distribute sausage into muffin cups.
Chop broccoli into small pieces. Microwave for 1 minute on high; drain well. Spoon broccoli evenly into muffin cups. Top evenly with corn and cheddar cheese. Pour egg whites over each of the muffin cups.
Bake for 8 to 10 minutes, or until miniquiches are set. Let rest for 2 minutes prior to unmolding.
Makes 21 miniquiches.
Olé Tortilla Cups
1 12-ounce package spicy or regular breakfast sausage
9 flour tortillas (6 inches), at room temperature (see cook’s note)
2 cups (8 ounces) shredded Mexican blend cheese
1/2 cup milk
1/4 cup finely chopped red bell pepper
1/4 cup chopped cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Cook’s note: Thicker, home-style tortillas work best.
Preheat oven to 350 degrees.
Cook sausage according to package directions; cut into small pieces and set aside.
Coat muffin pan and both sides of tortillas with cooking spray. Cut tortillas into quarters. Arrange three tortilla pieces in each muffin cup, overlapping to fit. Press tortillas gently and firmly into muffin pan. (Tortillas should stick up higher than muffin cup sides.)
Arrange half of the cheese in tortilla-lined muffin cups. Top with sausage and the remaining cheese.
In a bowl, combine the eggs, milk, bell pepper, cilantro, salt and pepper. Carefully pour into cups.
Bake for 18 to 20 minutes or until eggs are set.
Serve with salsa if desired.
Makes 12 servings.
Breakfast Sausage Skillet with Sauteed Tomatoes and Basil
2 medium red-skinned potatoes, (about 3/4 pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary, dried or fresh
2 tablespoons olive oil
1 12-ounce package regular breakfast sausage, divided
1/2 pint grape tomatoes, (about 1 cup)
1/3 cup Gouda cheese, shredded
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste
In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.
In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.
Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.
Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.
Makes three or four servings.