Sunrise Sausage Bake Recipes

SUNRISE BREAKFAST CASSEROLE (PREPARED NIGHT BEFORE)

Steps:

• Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
• In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
• Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
• Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

SUNRISE SAUSAGE BAKE

Steps:

• Preheat your oven to 350º F. Grease 13 x 9-inch baking dish.
• Combine milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.
• BAKE for 45 minutes or until set. Serve warm. Note: May be assembled ahead of time and refrigerated. Let stand at room temperature for 30 minutes before baking.

SUNRISE BISCUIT CASSEROLE

Steps:

• For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
• Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
• For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
• In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
• Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
• Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
• Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.

SUNRISE CASSEROLE

Steps:

• Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 375ºF for 15-20 minutes, turning links once or until sausage is cooked through and lightly browned; drained.
• Allow to cool slightly.
• Slice sausage into 1/4 -inch coins.
• In a large bowl, whisk eggs, milk and seasonings.
• Add sausage, hash browns, cheese, bell pepper and onions.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake, uncovered at 350ºF for 65-70 minutes or until a knife inserted in the center comes out clean.
• Let stand 10 minutes before serving.
• Serve with salsa or picante sauce.

SAUSAGE AND PANCAKE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.