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Tidings of
Comfort
and
Joy
Rise and Shine to a Festive and Savory Breakfast
It's Christmas Morning.
Savory Breakfast Casserole,
Sausage Breakfast Pizza,
Sausage Herb Bread and
Down Home Sausage Gravy
 (Family Features) - Lights twinkle on the tree. Gaily
wrapped presents beckon ... almost ... but the irresistible
aromas of a deliciously hearty Yuletide breakfast draw your
family to the festive table.
After all, who can resist Savory Breakfast Casserole, a
making-spirits-bright blend of sausage, tomatoes, mushrooms,
cheese and eggs; Sausage Breakfast Pizza, hot from the oven,
topped with sausage, hash browns, peppers, onions and
cheese; or Sausage Herb Bread, redolent of sausage, fresh
herbs and Parmesan.
As you watch your family take the first bite - and then
smile, count your blessings: people you love, a Christmas
together and a special way to start a special day.
Visit www.jimmydean.com for more recipes.
Savory Breakfast Casserole
1 package (16 ounces) Regular Flavor Jimmy Dean Pork Sausage, divided
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread, divided
1/2 teaspoon black pepper, divided
8 ounces (2 cups) shredded sharp Cheddar cheese, divided
1/2 cup sliced mushrooms, divided (optional)
1 medium tomato, seeded and chopped, divided (optional)
1/2 cup thin-sliced green onions, divided (optional)
In large skillet, cook sausage over medium-high heat,
stirring frequently until thoroughly cooked and no longer
pink. In large mixing bowl, combine eggs, milk, mustard and
salt; stir well.
Distribute half the bread evenly in a buttered 9- x 13- x 2-
inch baking dish. Sprinkle with half the pepper, half the
cheese, half the sausage and half of each optional
ingredient. Repeat layering using remaining bread, pepper,
cheese, sausage and optional ingredients. Pour egg mixture
evenly over casserole. May be assembled ahead, covered and
refrigerated up to 12 hours before baking.
When ready to bake, preheat oven to 325°F. Bake uncovered 55
to 60 minutes or until eggs are set. Tent with foil if tops
begin to brown too quickly.
Makes 6 servings
Sausage Breakfast Pizza
1 package Regular Flavor Jimmy Dean Pork Sausage
1 can (8.5 ounces) refrigerated crescent rolls
1 cup frozen hash brown potato cubes, thawed
3 tablespoons each diced green, red and yellow bell pepper (optional)
1/4 cup thinly sliced green onions (optional)
4 ounces (1 cup) shredded sharp Cheddar cheese
3 eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons grated
Parmesan cheese
In large skillet, cook sausage over medium-high heat,
stirring frequently until thoroughly cooked and no longer
pink. Separate crescent rolls into eight triangles. Place on
ungreased 12-inch rimmed pizza pan with points toward
center. Press together, seal perforations and form circle 1
inch larger in diameter than bottom of pan. Turn edges under
to make slight rim.
Sprinkle cooked sausage evenly over crust. Top with
potatoes; add peppers and/or green onions if desired.
Sprinkle with Cheddar cheese. (Pizza can be assembled,
covered and refrigerated overnight at this point.)
Combine eggs, milk, salt and black pepper in small bowl;
stir well. Pour evenly over pizza. Sprinkle with Parmesan.
When ready to bake, preheat oven to 375°F. Bake 15 to 20
minutes or until eggs are set and crust is golden brown.
Makes 1 pizza
Sausage Herb Bread
24 ounces frozen dough balls (dinner rolls or Texas rolls)
1/2 cup butter, melted
1/4 cup each fresh rosemary and thyme, finely chopped, combined
3/4 cup grated Parmesan cheese
1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained, divided
Thaw rolls at room temperature until just soft, about 1
hour. Place butter, herbs and cheese in separate shallow
bowls. Roll each dough ball on lightly floured surface to
1/8-inch thick circle. Coat each dough circle first with
butter, then herbs, then cheese.
Lay enough dough circles evenly in Bundt cake pan to just
cover bottom, overlapping dough edges slightly. Sprinkle
half cooked sausage evenly across first layer. Repeat with
second layer of dough and remaining sausage. Add third layer
of dough; press gently to expel any air. Allow to rise for
1-1/2 to 2 hours at room temperature or overnight, covered, in
the refrigerator until almost doubled in volume.
When ready to bake, preheat oven to 350°F. Bake 30 minutes
or until golden brown. If top browns too quickly, cover
loosely with foil. Remove from oven; cool 5 minutes before
turning bread out on plate. Cool another 5 minutes before
slicing.
Makes 8 to 10 servings
Down Home Sausage Gravy
1 package Regular Flavor Jimmy Dean Pork Sausage
2 tablespoons finely chopped onion
6 tablespoons all purpose flour
2 cans (12 ounces each) evaporated milk
1 cup water
1/2 teaspoon salt
1 to 2 teaspoons black pepper, to taste
1/2 teaspoon hot pepper sauce (optional)
12 warm biscuits
Cook sausage and onion in skillet over medium heat until
sausage is no longer pink and onion is translucent. Stir in
flour; mix well. Gradually stir in milk, water and salt;
bring to simmer and cook until mixture thickens, stirring
constantly. Add pepper and pepper sauce as desired; cook 2
more minutes, stirring occasionally. Serve over split
biscuits.
Makes 12 servings
SOURCE: Jimmy Dean Sausage
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