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Thursday, Oct. 23, 2014

Rise & Dine

Friday, January 4, 2013

(Photo)
Cornbread with Spicy Sausage and Red Peppers
Whether you're celebrating a special occasion or just want to make breakfast more special, gather friends and family around the table to make some new memories together. These recipes are full of flavor and, best of all, easy to make, so you have more time to spend enjoying a delicious meal with the people you love.

*Olé Tortilla Cups -- Zesty bites made with Johnsonville Hot & Spicy Break­fast Sausage Links can be prepped ahead of time and baked when you're ready.
*Cornbread with Spicy Sausage and Red Peppers -- A colorful side that pairs great with a tasty skillet dish.
*Breakfast Sausage Skillet with Sautéed Tomatoes and Basil -- Have all the ingredients prepped and ready to go to make cooking this restaurant-style breakfast skillet really easy.
*Crustless Mini Quiches -- Make these bite-sized beauties ahead of time and serve at room temperature.

For more delicious reasons to rise and dine, visit www.johnsonville.com.

Cornbread with Spicy Sausage and Red Peppers

Servings: 8

Prep Time: 25 minutes

Bake Time: 20 minutes

112-ounce package Johnsonville Hot & Spicy or Original Recipe Breakfast Sausage
1cup yellow cornmeal
3/4cup all-purpose flour
2tablespoons sugar
1tablespoon baking powder
1/2teaspoon salt
2eggs
1cup milk
1/4cup butter, melted
3/4cup chopped red bell pepper
1/2cup shredded cheddar cheese

Preheat oven to 425°F.

Remove sausage links from casings. (Slice casing with knife and peel to remove.)

In skillet, cook and crumble sausage until no longer pink; drain and set aside.

In bowl, combine cornmeal, flour, sugar, baking powder and salt.

In another bowl, combine eggs, milk and butter; stir into dry ingredients just until moistened.

Fold in sausage, red bell pepper and cheese.

Pour into a greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden brown. Serve warm.

Crustless Mini Quiches

Yield: 7 servings (3 quiches each)

Prep Time: 10 minutes

Cook Time: 10 minutes

Nonstick oven spray
1sleeve whole wheat crackers, crushed
1/2cup Parmesan cheese
1package Johnsonville Original Recipe Breakfast Sausage
1package frozen broccoli florets, thawed, drained
1cup frozen corn
8ounces reduced fat cheddar cheese
32ounces liquid egg whites
Kosher salt and fresh pepper, to taste

Preheat oven to 350°F.

Generously spray 21 mini muffin cups with cooking spray. Set aside.

In small bowl, mix crushed crackers and Parmesan. Distribute evenly between muffin cups.

Cook sausage according to package in­structions. Cut into 1/2-inch pieces. Even­ly distribute sausage into muffin cups.

Chop broccoli into small pieces. Microwave for 1 minute on high; drain well. Spoon broccoli evenly into muffin cups. Top evenly with corn and cheddar cheese.

Pour egg whites over each of the muffin cups.

Bake for 8 to 10 minutes, or until mini quiches are set. Let rest for 2 minutes prior to unmolding.


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