A Savory Springtime Brunch

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Warm breezes, blooming flowers, pretty pastels — spring has not arrived quite yet (the first official day of spring is March 20), but it has been unusually nice for this time of year, so bring family and friends together for a welcoming brunch to celebrate.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy — you don’t have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying — and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

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Amazing Muffin Cups

Amazing Muffin Cups

Preparation time: 20 minutes; cooking time: 25 minutes; makes 12 servings

3 cups refrigerated shredded hash browns

3 tablespoons melted butter

1/8 teaspoon salt

1/8 teaspoon pepper

12 links Johnsonville Original Breakfast Sausage

6 eggs

2 cups (8 ounces) shredded 4-cheese Mexican blend cheese

1/4 cup chopped red bell pepper

Chopped fresh chives or green onions, for garnish

Place 12 paper liners in a muffin pan; spray liners with cooking spray.

In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400 degrees for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.

Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

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Sunrise Breakfast Casserole

Sunrise Breakfast Casserole

Preparation time: 30 minutes; baking time: 70 minutes; makes 12 to 15 servings

2, 12-ounce packages Johnsonville Breakfast Sausage Links

9 eggs

3 cups milk

1-1/2 teaspoons ground mustard

1 teaspoon salt

1/2 teaspoon pepper

2, 20-ounce packages refrigerated shredded hash browns

2 cups (8 ounces) shredded cheddar cheese

1/2 cup diced sweet red pepper

1/3 cup thinly sliced green onions

2 cups salsa or picante sauce, optional

Place sausage on a 15-inch-by-10-inch-by-1-inch baking pan. Bake at 375 degrees for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.

In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13-inch-by-9-inch-by-2-inch baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 65 to 70 minutes or until set and golden brown. Let stand 10 minutes before serving.

Serve with salsa or picante sauce if desired.

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Blue Ribbon Skillet

Blue Ribbon Skillet

Preparation time: 15 minutes; cooking time: 15 minutes; makes 3 servings

7 links Johnsonville Original Breakfast Sausage

3 tablespoons canola oil

4 cups refrigerated shredded hash browns

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped orange bell pepper

1 jalapeño pepper, seeded and chopped

1/8 teaspoon salt

1/8 teaspoon pepper

1 cup (4 ounces) shredded 4-cheese Mexican blend cheese

In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.

In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.

Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Option: This recipe can be doubled to make a “2-Skillet Breakfast.” Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

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Sausage Mushroom Quiche

Easy Sausage Roll-Ups

Preparation time: 15 minutes; cooking time: 15 minutes; makes 16 roll-ups

1, 12-ounce package Johnsonville Breakfast Sausage Links

2 containers refrigerated crescent rolls (16 rolls total)

1/2 teaspoon cinnamon

2 tablespoons sugar

Prepare sausage according to package directions. Drain and set aside.

Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have two extra rolls. Bake and enjoy with jam.)

Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Sausage Mushroom Quiche

Makes 8 servings

1, 12-ounce package Johnsonville Original Breakfast Sausage Patties

1-1/2 cups sliced fresh mushrooms

1/4 cup chopped onion

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

1, 3-ounce package cream cheese, softened

4 eggs

1/3 cup half-and-half cream

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Dash ground nutmeg

1, 9-inch pastry shell, baked

In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.

In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.

Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Source: Johnsonville

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