Polidori Sausage Breakfast Muffins

 

 

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Polidori Sausage Breakfast Muffins

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Servings 12 people

Ingredients
  

  • 8 slices bread day old bread works great
  • 1.5 pounds Polidori Hot Italian Sausage cooked, sliced and cooled (6 links)
  • 1 red bell pepper Julienne thin
  • 1 green bell pepper Julienne thin
  • 1 medium yellow onion Julienne thin
  • 1 clove garlic minced
  • 8 Colorado Jumbo eggs cracked and mixed
  • 6 fluid ounces whole milk
  • 2 teaspoons Seasoned salt or to taste
  • 1/4 cup Italian parsley stemmed and chopped
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup cheddar cheese sharp, shredded

Instructions
 

  • Preheat your oven to 375 degrees.
  • Prep the ingredients above as instructed.
  • Heat a large sauté pan to medium high and add the uncooked sausage links. Cook on both sides until fully cooked. Cooking time will be approx. 13-17 minutes.
  • Remove the sausage from the pan, leave any rendered fat in the pan. Add the onions and peppers.
  • Sauté the onions and peppers until just caramelized, remove from the heat and allow to cool slightly.
  • Cube the bread, place into a large mixing bowl and set aside – can use any bread desired.
  • In a separate bowl add the eggs, milk, spices and parsley. Mix well until fully combined.
  • Add to the mixing bowl of bread: Eggs and Milk, peppers, onions, sausage and cheese, mix well.
  • Allow this mixture to absorb into the bread. Mix again to ensure proper distribution of ingredients.
  • Spray a regular sized muffin pan with non stick spray, add muffin papers and lightly spray the papers.
  • Divide the mixture into the 16 muffin cups and slightly pack into the cup.
  • For oven, place foil lightly over the muffin pan and bake for about 20-25 minutes (or until fully cooked to 155 degrees), check doneness and cook further if needed.  
  • Muffins should be firm and not have any runny eggs. Cooked to 155 degrees.
  • Using tongs or towel remove muffin pan from the oven, let cool for 5 minutes, remove a muffin and enjoy hot.  
  • Double this recipe and freeze (will hold frozen for 2 weeks) Reheat in microwave – 30 seconds at a time until hot. GREAT GRAB AND GO ITEM FOR SUMMER BREAKFAST FOR THE KIDDOS AND BUSY FAMILIES.

Notes

Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC

Sausage and Polenta Breakfast Casserole

 

 

Recipe from: MyRecipes.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Recipe_sausage-polenta

Sausage and Polenta Breakfast Casserole

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Servings 8 people (Click to adjust numberof servings)

Ingredients
  

  • 2 teaspoons olive oil
  • 10 ounces Polidori Andouille or Italian Sausage
  • 2 cups green onions sliced
  • 1 tablespoon fresh thyme chopped
  • 4 garlic cloves minced
  • 4 1/2 cups fat-free milk
  • 1 1/2 cups quick-cooking polenta uncooked
  • 1/4 teaspoon salt
  • 4 ounces cheddar cheese shredded
  • 1.75 ounces Parmigiano-Reggiano cheese grated
  • 2 teaspoons hot pepper sauce
  • 4 large eggs lightly beaten

Instructions
 

  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
  • Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
  • Preheat oven to 425°.
  • Uncover dish. Bake at 425° for 25 minutes or just until set.

Sweet Potato Hash with Sausage and Eggs

 

 

    

Recipe from: paleorunningmomma.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Recipe_sweet-potato-sausage-hash

Sweet Potato Hash with Sausage and Eggs

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Servings 4 people (Click to adjust numberof servings)

Ingredients
  

  • 3 tablespoons coconut oil divided, for cooking
  • 2 small/medium sweet potatoes chopped into small pieces about 1/2 inch
  • 1 medium onion chopped
  • 1 small/medium red, orange, or green bell pepper chopped
  • 1/2 pound Polidori Italian Sausage
  • 1/4-1/2 teaspoon paprika or smoked paprika
  • sea salt and black pepper
  • 1 pinch red pepper flakes optional, for sausage
  • 4 eggs
  • scallions thinly sliced, for garnish

Instructions
 

  • Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end)
  • Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with a pinch of red pepper flakes.
  • When sausage is about 3/4 of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done.
  • Meanwhile in a separate skillet over medium heat, add the remaining 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper to taste.
  • Cook and stir, uncovered, until the outside begins to brown, then cover the skillet (any cover that mostly fits will do!) and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. Adjust the heat if necessary to prevent burning, and add a bit more coconut oil if necessary. This step should take about 7 minutes total, give or take.
  • Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - then carefully crack the eggs into the spaces (I like to create a bit of space for the eggs so the yolks don't break and the whites don't run all over!)
  • Put the entire skillet in the 400 degree oven to bake the eggs to preference, about 10-15 minutes. Alternatively, you can cook the eggs by covering the skillet and cooking over medium-low heat until the eggs are done. I prefer the oven method to avoid burning the bottom of the hash, but either way should work!
  • Serve hot and enjoy!

Notes

**Note - You will cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end.
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