Weekend Breakfast Ideas

 

What happens when you go away from home for an extended period of time?

Yep.

Weeds grow.
Laundry multiplies.
Container flowers droop.
Weeds grow.
Grass is out of control.
Weeds.

All of this to deal with when, really, all we really want to do is to rest up from our vacation :)

Because of the list above, today is a day that is getting away from me fast, so I popped over to Noel Lizotte's Apron Free Cooking website to snatch something for today's blog. As usual, Noel did not disappoint.

So, kick back and enjoy the weekend by starting off with a good breakfast.

Marcheta *lickin' her chops

Breakfast Bounty by Noel Lizotte

 

 

 

Chipotle Monterey Jack Cheese Sausage Quesadillas

Ingredients

• 12 8-inch Mission® Super Soft Tortillas flour tortillas
• 1 package Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
• 1 red bell pepper, finely chopped
• 3 green onions, chopped
• 3 cups Colby Jack cheese, shredded
• Salsa, optional

Preparation

1. Place three tortillas on large, greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla.
2. Place baking sheet on center oven rack. Broil for two minutes on each side or until golden brown. Cut into wedges.
3. Repeat with remaining ingredients. Serve with salsa, if desired.

Serves
Servings 6

Slow Cooker Overnight Breakfast Casserole

Ingredients

• 2 24-ounce packages Johnsonville Vermont maple or original breakfast sausage links
• 1 cup green onions, chopped
• 1 medium red bell pepper, chopped
• 1 4-ounce can diced mild green chilies
• 1/4 cup fresh cilantro, chopped
• 1 30-ounce package frozen shredded hash browns
• 1 1/2 cups shredded cheddar cheese
• 12 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Cook sausage according to package directions; cut into 1/2-inch pieces and set aside.
2. In a bowl, combine green onions, bell pepper, chilies and cilantro; set aside.
3. Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third of hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
4. In large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
5. Cover and cook on low for 7 to 8 hours or until a thermometer inserted into the center reads 160°F.

Serves
Servings 12

Amazing Muffin Cups

Ingredients

• 3 cups shredded hash browns, thawed
• 3 tablespoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 12-ounce package Johnsonville original breakfast sausage links
• 6 eggs
• 2 cups shredded 4-cheese Mexican blend cheese
• 1/4 cup red bell pepper, chopped
• Fresh chives or green onions, chopped

Preparation

1. In a bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
2. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.
3. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives or green onions. Bake for 13 to 15 minutes or until set.

Serves
Servings 12

Easy Sausage Roll-ups

Ingredients

• 1 12-ounce package Johnsonville breakfast sausage links
• 2 8-count containers refrigerated crescent rolls
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• Warm maple syrup, honey, jam or preserves, optional

Preparation

1. Prepare sausage according to package directions. Drain and set aside.
2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of dough triangle. Roll dough around sausage according to directions on dough package and place on pan with seam side down. Repeat with remaining sausage and dough. (You will have two extra rolls. Bake and enjoy with jam.)
3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups.
4. Bake according to directions on croissant package.
5. Serve hot. If desired, warm up maple syrup, honey, jams or preserves for dipping.

Serves
Servings 14

Breakfast Taco Bar

Ingredients

• 14 6-inch Mission® Super Soft Tortillas flour tortillas
• 2 12-ounce packages Johnsonville breakfast sausage links, cooked
• 12 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cheddar cheese, shredded
• 2 medium tomatoes, chopped
• Other toppings, such as sour cream, salsa, chopped avocado

Preparation

1. Warm oven to 200°F. Prepare all condiments of your choice for the tacos: cheese, tomatoes, avocados, etc. Cover and set aside.
2. Wrap tortillas in foil, place in oven to warm through.
3. Cook sausage according to package directions. Transfer to baking dish, cover and keep warm in oven.
4. In a large bowl, whisk eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet over medium heat add oil. When oil is hot add eggs and allow to cook until the bottom is just set. Pull edges to center and allow uncooked eggs to flow to bottom and continue cooking until done but still moist. Transfer eggs to a baking dish, cover and keep warm, until ready to serve.
5. To assemble, fold warm tortilla in half and fill with a spoonful of scrambled eggs, two sausage links, top with cheddar, and toppings of your choice.

Serves
Servings 7 to 10
SOURCE:
Johnsonville