APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE
Apple pie filling, fresh apples and breakfast sausage links make this yummy do-ahead egg bake extra yummy!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
- In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
- Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 1 g
SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST
England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
- CRUST:.
- In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
- Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
- FILLING:.
- Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
- Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
- BAKE:.
- The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.
Nutrition Facts : Calories 445.6, Fat 25.4, SaturatedFat 12.3, Cholesterol 69, Sodium 484.4, Carbohydrate 42.8, Fiber 2.9, Sugar 20.3, Protein 12.6
APPLE- SAUSAGE- CHEDDAR BREAKFAST BAKE
I found this in a Betty Crocker book . Breakfast or brunch food is a delight to find if its easy to make at the same time. You can use turkey sauage if you want to substitute at the same time.
Provided by bigbadbrenda
Categories Breakfast
Time 1h5m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Spray a 13x8 glass baking dish with cooking spray.
- Cook sausage over med-high heat 5-7 min until no longer pink.
- Drain.
- Stir in apple pie filling and chopped apples .
- Spread mixture evenly in pan and top with 1 cup of shredded cheese.
- Mix Bisquick and milk,salt ,pepper and eggs with a whisk until blended.
- Pour evenly over sausage mixture.
- Bake 30-37 min or until knife comes out clean.
- Top with remaining cheese and bake 3-5 min longer.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 427.1, Fat 24, SaturatedFat 10.4, Cholesterol 183.4, Sodium 470.3, Carbohydrate 27.6, Fiber 1.4, Sugar 11.3, Protein 24.7
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Ingredients
To make an apple sausage breakfast pie, the following ingredients are required:- 1 pound sausage, cooked and crumbled
- 1 apple, peeled and chopped
- 1 onion, chopped
- 4 eggs, beaten
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 pie crust
Preparation
The preparation for this recipe is relatively simple and can be completed in a few easy steps.- Preheat the oven to 375F.
- Roll out the pie crust and place it in a 9-inch pie dish.
- Sprinkle the cooked sausage, chopped apple, and chopped onions on top of the pie crust.
- In a separate bowl, beat together the eggs, milk, salt, and pepper. Once combined, pour the mixture over the sausage, apple, and onion mixture in the pie dish.
- Top the mixture with shredded cheddar cheese, evenly spreading it over the top of the eggs and sausage mixture.
- Bake the pie for approximately 40 minutes, or until the top is golden brown and the egg mixture has set.
Variation
While the apple sausage breakfast pie recipe is delicious as is, it can also be modified to better suit different tastes and dietary preferences. Some variations include:- Vegetarian version: Substitute the sausage with tofu or meatless sausage patties
- Gluten-free version: Use a gluten-free pie crust recipe or omit the crust entirely and bake as a crustless quiche.
- Low carb version: Omit the crust and substitute some of the milk with heavy cream to create a creamier texture
- Spicy version: Add jalapenos or other spicy peppers to the mixture for a spicier flavor