Our breakfast recipes will get your family going in the morning.
Pioneer Sausage Scramble
Ingredients
- 2 cups frozen hashbrowns
- 1 tbsp onion, chopped
- 1 tbsp vegetable oil
- 1/2
pound of Pioneer Farmers Sausage (
approx 1/2 link )
- 1
cup torn spinach
- 4 eggs
- 1 tbsp water
- 2 slices American cheese, diced
Preparation
In
large skillet, cook the hashbrowns sausage and onion in oil until hashbrowns
are tender. Add spinach. In a
bowl, whisk the eggs and water. Pour over sausage mixture. Cook over medium
heat, stirring occasionally, until eggs are completely set. Top with cheese.
Serve immediately.
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All Breakfast all the Time
Ingredients
- 1
cup Buttermilk Bisquick Mix
- 1/3
cup milk
- 4 tbsp mayonnaise
- 1 tbsp cooking oil
- 1 lb
Pioneer Sausage
- 1/4
cup onion, chopped
- 1 egg
- 2
cups cheddar cheese, grated
- 2-4
oz cans of green chilies, chopped (optional)
Preparation
Combine Bisquick mix with milk and 2 Tbsp mayonnaise. Stir and spread into greased 13 x 9 pan.
Sauté sausage and onion in oil, spread over Bisquick mix. Beat egg with
remaining mayonnaise, cheese and chilies (optional). Spread over meat. Bake at 375 ºF for
25 minutes. Cut into one inch squares and serve.
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Breakfast Bake
Ingredients
- 10 slices of white bread, cubed
- 6 eggs, lightly beaten
- 3
cups milk
- ¾1
tsp dry mustard
- 2
cups cheddar cheese, grated
- 1 tbsp parsley
- 2
cups Pioneer Sausage, cubed
Preparation
Combine cubed bread, cheese, sausage and parsley. Mix eggs, milk and mustard and pour
over the other mixture. Cover and refrigerate overnight. Bake uncovered at 350
ºF for 1 hour. Let sit for 5 minutes to cool. Serve.
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Fried Egg and Pioneer Sausage Breakfast Pizza
Ingredients
- 1
loaf Ciabatta bread (about 1 pound)
- 1
cup green onions, chopped
- 8 tbsp olive oil, divided
- 8 oz hot pepper Monterey Jack Cheese, sliced
- 1 lb
Spicy or Original Pioneer Sausage, casings removed
- 8
large eggs
Preparation
Preheat
oven to 450 ºF. Cut bread in half horizontally. Place bread halves, cut side
up, on separate baking sheets. Mix onions and 6 tbsp oil in small bowl. Season
with salt and pepper. Reserve 2 tbsp olive oil and spread remaining oil over
the bread. Top with cheese.
Sauté
sausage in large nonstick skillet over medium-high heat until cooked through,
breaking up with spoon, about 7 minutes. Divide sausage among bread halves.
Bake pizza until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 tbsp oil in each of 2 large skillets over medium-high heat.
Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes.
Remove from heat and let eggs stand in skillets while pizza bakes. Arrange 4
eggs atop each pizza. Spoon reserve olive oil over eggs. Cut each pizza between
eggs into 4 pieces.
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Pioneer Sausage, Cheese and Bell Pepper Strata
Ingredients
- 6
large eggs
- 2 ½
cups whole milk
- 2
cups green onions, sliced
- ½
cup whipping cream
- ½
cup Romano cheese, finely grated
- 2 tbsp fresh parsley, chopped
- ½
tsp salt
- 1 lb
Pioneer Sausage, casing removed
- 1
large red bell pepper, halved, seeded & cut into ½ inch wide strips
- ½ lb asparagus
- 1
1-pound loaf Rustic French Bread, cut into ½ inch thick cubes
- 2
cups coarsely grated cheddar/sharp cheddar cheese, loosely packed
Preparation
Preheat
oven to 350 ºF. Butter 13x9x2 inch ceramic or glass baking dish. Whisk first 7
ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place
sausage in large nonstick skillet; push to 1 side. Add bell pepper to other
side of skillet. Sauté acute; over high heat, breaking up sausage with fork,
until sausage is cooked through and bell peppers are brown in spots, about 7
minutes.
Arrange
half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle
with half of cheese, then half of sausage-pepper mixture. Repeat layering.
Refrigerate overnight, occasionally pressing on bread to submerge. Bake strata
until puffed and brown, about 1 hour. Cool slightly.
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Pioneer Sausage and Potato Breakfast Casserole
Ingredients
- 1 lb
Pioneer Breakfast Sausage
- 2 tbsp all purpose flour
- 1½
cup milk (do not use low-fat or non-fat)
- 1
1-pound package frozen shredded hash brown potatoes
- 4 green onions, finely chopped
- 1¼
cups sharp cheddar cheese, grated
Preparation
Preheat
oven to 350 ºF. Butter 8x8x2 inch glass baking dish. Cook sausage in heavy
large skillet over medium-high heat until brown, breaking into small pieces
with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until
mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.
Arrange
potatoes in prepared dish. Top with 1/3 of green onions, 1 cup of cheese, 1/3
cup of green onions, sausage mixture and remaining ¼ cup cheese.
Bake
casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining
green onions and serve.
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Raisin-Bread Strata with Pioneer Sausage and Dried Plums
Ingredients:
- 1 lb
Pioneer Sausage
- 8
large eggs
- 4
cups whole milk
- 1 ½
tsp salt
- ¾
tsp ground black pepper
- 1
16-oz loaf raisin-cinnamon-swirl bread, sliced in halves diagonally
- 18 dried pitted plums (prunes), each cut into 3 pieces
- Maple Syrup
Preparation
Sauté
sausages in large nonstick skillet over medium heat until brown and cooked
through, breaking up with back of fork, about 6 minutes. Using slotted spoon,
transfer sausage to bowl; cool.
Butter
13x9x2 inch glass-baking dish. Whisk eggs, milk, salt and pepper in medium
bowl. Arrange half of bread in bottom of prepared dish with bases of triangles
facing in same direction. Scatter half of sausage, then half of plums over
bread. Arrange remaining bread in dish with triangles facing in opposite
direction. Scatter remaining sausage and plums over. Pour milk mixture over;
press on bread to submerge. Cover; chill overnight.
Position
rack in centre of oven and preheat to 350 ºF. Place strata on rimmed baking
sheet. Bake uncovered until strata is puffed and golden and knife inserted into
center comes out clean, about 1 hour. Let stand 10 minutes to cool. Cut strata
into squares and serve with maple syrup.
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Pioneer Sausage and Pancake Strata
Ingredients
- 12 eggs
- ½
cup milk
- 1
cup cheddar cheese, shredded
- ½
tsp salt
- 1
package frozen Mini Pancakes, approx. 18
- 1
package Pioneer Patties, approx. 8 - 9
- Maple
Syrup
Preparation
Preheat
oven to 350 ºF. Coat an 11" x 7" baking dish with cooking spray. Beat eggs with
milk and stir in cheese and salt and set aside. Cook the patties and pancakes.
Arrange half of pancakes in bottom of dish. Top with patties. Pour egg mixture
over the patties and top with the rest of the pancakes, gently pressing them
into the egg mixture to partially coat. Cover with foil and bake for 30
minutes. Uncover and drizzle maple syrup over the egg mixture, which has started
to set at this point. Continue baking uncovered for another 30 minutes until
set. Let stand 5 minutes to cool and serve drizzling with more maple syrup if
desired.
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Pioneer Sausage-Broccoli Puff Pancakes
Ingredients
- ¼
cup butter or margarine
- ¾ cup milk
- 2/3
cup all purpose flour
- 2 eggs
- ½
tsp Salt
Filling
- 2
cups fresh mushrooms, sliced
- 1
small onion, sliced into rings
- 2 tbsp butter or margarine
- 1 lb
Pioneer Sausage
- 1
(10 0z) package frozen broccoli, chopped
- 1/3
cup uncooked instant rice
- 1
cup cheddar cheese, shredded
Preparation
Place
butter in a glass 9-inch pie plate. Place in a 400 ºF oven for 2-3 minutes, or
until butter is melted. Remove from the oven. In a bowl, whisk milk, flour,
eggs and salt until smooth. Pour into hot pie plate. Bake at 400 for 25 minutes
or until puffed and golden. Meanwhile, in a skillet, sauté mushrooms and onion
in butter until tender. Remove and set aside. In the same skillet, cook
sausages over medium heat until no longer pink; drain. Stir in broccoli and
rice. Cook until tender. Stir in mushroom mixture and cheese. Cover and keep
warm. When pancake is removed from oven, immediately spoon filling into center
and serve.
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Blueberry-Pioneer Sausage Breakfast Cake
Ingredients
- ½
cup butter, softened
- ¾
cup sugar
- ¼
cup brown sugar, packed
- 2 eggs
- 2
cups all purpose flour
- 1
tsp baking powder
- ½
tsp baking soda
- 1
cup sour cream
- 1 lb
Pioneer Sausage, cooked and drained
- 1
cup fresh/frozen blueberries
- ½
cup pecans, chopped
Blueberry Sauce
- ½
cup sugar
- 2 tbsp cornstarch
- ½
cup water
- 2
cups fresh/frozen blueberries
Preparation
In a
mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and baking soda; add
alternately with sour cream to creamed mixture, beating well after each addition.
Fold in sausage and blueberries.
Pour
into greased 13 x 9 x 2-inch baking pan. Sprinkle with pecans. Bake at
350 ºF for 35-40 minutes or until cake test done.
For
sauce, combine sugar and cornstarch in saucepan. Add water and blueberries.
Cook and stir until thick and bubbly. Spoon over individual serving.
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Apple and Pioneer Sausage Cornbread Stuffing
Ingredients
- 2
(8.5 oz) packages dry corn muffin mix
- 1 lb
Pioneer Sausages, thinly sliced
- 1
Granny Smith Apple, peeled, cored and chopped
- ½ lb fresh mushrooms, sliced
- 1
cup celery, chopped
- 1
cup onion, chopped
- 2
cloves garlic, chopped
- 8
slices white bread, cut into cubes
- Salt
and Pepper to taste
Preparation
Prepare
corn muffin mix according to package directions. Cool and crumble. Preheat oven
to 350 ºF. Place sausage in large, deep skillet. Cook over medium high heat
until evenly brown. Drain and set aside. In another large skillet over medium
heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausages, mushroom
mix, apple, bread, salt and pepper. Transfer the mixture to a medium baking
dish. Bake in the preheated oven 45 minutes, or until lightly browned.
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Pioneer Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
Ingredients
- 1 lb
Pioneer Sausage, casing removed
- ½
cup shallots, chopped
- 2
cloves garlic, minced
- ½
cup oil packed sun-dried tomatoes, drained & chopped
- 4 tbsp fresh parsley, chopped
- 5
large eggs
- 3
large egg yolks
- 1
cup half and half
- 1
cup whipping cream
- 2
cups mozzarella cheese, grated
- ½
tsp salt
Preparation
Preheat
oven to 375 ºF. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium
nonstick skillet over medium heat until brown and cooked through, breaking up
with back of a fork into small pieces, about 10 minutes. Add shallots and
garlic and sauté 3 more minutes. Add sun-dried tomatoes and 2 tbsp parsley;
stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day
ahead. Cover and refrigerate)
Whisk
eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese, and salt in
large bowl to blend well. Pour egg mixture over sausage mixture in dish.
Sprinkle remaining ½ cup cheese and 2 Tbsp parsley over. Bake until top of
casserole is golden brown and knife inserted into center comes out clean, about
30 minutes. Let stand to cool before serving.
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