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Spring Into Brunch
Maple Sausage Waffles With Cinnamon Apples,
Hearty Sausage Mini Quiches,
Breakfast Casserole and
Sausage Pesto Torte
 (Family Features) - As the snow finally melts, the trees begin to blossom and
warm spring sunshine helps the flowers start growing, the
season begins to fill up with a variety of family-time
activities and events.
No matter what the occasion - Easter, Mother's Day,
Graduation - you want to get the family together to share in
the joy of these events. And there's no better way to get
everyone together than for a hearty springtime brunch.
The warm smell of cinnamon and apples will get everyone
rushing to the table for a serving of the Maple Sausage
Waffles. The Hearty Sausage Mini Quiches not only add color
to the table, but taste delicious. The Sausage Pesto Torte
and Breakfast Casserole complete this hearty brunch that
will make your springtime special occasions even more
memorable.
Visit www.jimmydean.com for more springtime recipes and
suggestions.
Maple Sausage Waffles With Cinnamon Apples
1 package Maple Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 cups pancake mix
1-1/3 cups milk
1 egg, lightly beaten
2 tablespoons vegetable oil
1 can (20 ounces) cinnamon apple fruit filling
Preheat waffle iron; grease with vegetable oil or
shortening. In large mixing bowl, combine pancake mix, milk,
egg, vegetable oil and sausage, stirring until well blended.
For each waffle, pour 1/2 cup mixture onto center of waffle
iron and close lid. Bake 5 minutes. Top with fruit filling.
Makes 12 waffles
Hearty Sausage Mini Quiches
1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
1/2 to 1 cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup thinly sliced green onion
1/2 cup diced sweet red pepper (optional)
1 cup thinly sliced mushrooms or yellow squash (optional)
1 cup frozen Southern-style hash brown potatoes or diced, prebaked red potatoes (optional)
1/4 cup Parmesan cheese (optional)
Preheat oven to 350°F. In large mixing bowl, combine eggs,
milk or water, cheese, salt and pepper; set aside. Heat
olive oil or butter in large skillet; sauté onions and any
optional vegetables desired until vegetables are tender. Add
vegetables and sausage to egg mixture; stir well. Place 12
foil baking cups into cupcake pan. Distribute sausage and
egg mixture evenly into baking cups. Bake 22 minutes or
until eggs are set. Remove from oven. Sprinkle with Parmesan
if desired.
Makes 12 cupcake-size servings
Breakfast Casserole
1 package Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
1/2 teaspoon black pepper
8 ounces (2 cups) shredded sharp Cheddar cheese
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thinly sliced green onions (optional)
Preheat oven to 325°F. 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 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. Bake uncovered 55 to 60 minutes, or until eggs
are set. Tent with foil if top begins to brown too quickly.
Makes 6 servings
Note: May be assembled ahead and refrigerated up to 12 hours
before baking.
Sausage Pesto Torte
1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
1 refrigerated pie crust
24 ounces cream cheese, softened
1/2 cup sour cream
1/4 teaspoon salt
4 eggs
3/4 cup sun-dried tomatoes in oil, drained well and finely chopped
1/2 cup prepared basil pesto
Thin tomato wedges or roasted red pepper strips (optional)
Fresh basil or Italian parsley leaves (optional)
Lightly grease bottom and sides of 9-inch springform pan. If
using a silver pan, preheat oven to 325°F. If using a dark
nonstick pan, preheat to 300°F. Insert rim of pan; press
crust gently onto bottom of pan and trim edges to fit. Bake
crust 5 minutes; set aside to cool.
Mix cream cheese, sour cream and salt with electric mixer on
medium speed until well blended. Add eggs, 1 at a time,
mixing on low speed after each addition until just blended.
In separate bowl, combine cooked sausage and sun-dried
tomatoes with 2 cups of cheese mixture; stir well. Spread
sausage mixture evenly over crust; top with remaining cheese
mixture. Spoon rounded teaspoons of pesto randomly over
batter. Cut through pesto and surface of batter with a
knife, using a swirling motion for a marbled effect.
Bake on middle oven rack at 400°F 10 minutes; reduce heat to
200°F and bake 55 to 60 minutes longer, or until center is
just set. Cool in pan 10 minutes before removing rim of pan
from cake; run knife or metal spatula between cake and rim
of pan to loosen. Cool another 30 minutes before slicing or
refrigerate immediately up to one day in advance of serving
time. (To reheat torte, cover loosely with foil; bake in
preheated 350°F oven 25 minutes.) Garnish with tomato wedges
or roasted red pepper strips and fresh herbs if desired.
Serve warm within 2 hours.
Makes 16 servings
Cook's Tip: To substitute dried sun-dried tomatoes for the
oil-packed variety, pour boiling water over 3/4 cup.
SOURCE: Jimmy Dean Sausage
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