Tag Archives: sausage

Quiche Cups with Strawberry Cutouts

4 Jan

My kids love these! And the big shocker? Crust and dairy free!

Quiche Cups

Ingredients:

1 lb Sage Sausage (mine had red pepper flakes. Be careful where you buy your sausage. You don’t want unwanted fillers mixed up in it)
1 ¼ Cups chopped onion
1 ½ Cusp Chopped asparagus
½ Cup chopped tomatoes
olive oil
8 eggs
1 tsp slat
½ tsp black pepper

strawberries

(You can sub your favorite veggies really. I have made this several ways. Like red bell peppers instead of tomatoes.)

Procedure:

Prepare 18 muffin tins. Place tins in muffin pan and coat muffin tins with olive oil or bacon grease.

Preheat oven to 400° degrees.

Cook sausage and onion in frying pan. Cook until almost done and add in asparagus and cook until all the way done.

 

 

 

 

 

Whisk together eggs, salt and pepper and plop in the tomatoes.

 

 

 

 

 

Pour sausage mixture into egg mixture and stir.

Pour into prepared muffin tins.

Bake for 15-20 minutes. (Or until eggs are done.)

Cut out strawberries with a small cookie cutter. Serve with the Quiche Cups.

 

 

 

 

 

Estimated calories for the Quiche Cups:

Per Serving:  180 Calories Carbs 1  Fat 14 Protein 12
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Fall Stew

2 Dec

Fall Stew

Ingredients:

*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)

Procedure:

Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!

Nothin’ Fancy Fall Casserole

19 Oct

Nothin’ Fancy Fall Casserole

The kiddos love this! It’s not the parents favorite but the children scarfed it down.

Ingredients:

*1 large Acorn Squash (peeled and cubed)
*Salt and pepper (to taste)
*2 cups shredded cheddar cheese
*2 tbs butter (sliced into thin squares)
*1 lb cooked sausage (I used “Piggies” sausage links cut up into bite sized chunks but ground sausage would be fine)

Procedure:

Preheat oven to 415. Sprinkle squash with salt and pepper generously and add butter slices.

 

 

 

Cook for 30 minutes uncovered in 8×8 Baker (I used my Stoneware Square Baker), stirring halfway between cooking.

Stir again, Add cooked sausage and top with cheese. Cook additional 8 minutes until cheese is melted and bubbly.

Make Ahead Sausage, egg and Cheddar Breakfast Sandwiches (Perfect for a crunched for time morning)

2 Sep

Make Ahead Sausage, egg and Cheddar Breakfast Sandwiches (Perfect For a crunched for time morning)

Ingredients:

1 lb sausage of your choice

1 dozen eggs

salt and pepper

wax paper

sliced Cheddar Cheese

Whole Wheat Bagels or Whole Wheat English Muffins

Procedure:

1. Fry up your eggs seasoning them with salt and pepper and fry up your sausage patties.

 

 

 

 

 

 

 

 

2. Layer the fried sausage and eggs in sheets of wax paper and place in the freezer. Freeze until frozen.

 

 

 

 

 

 

 

3. After the sausage patties and eggs are frozen solid place them in a Freezer Mate Tupperware or an airtight freezer container.

 

 

 

 

 

 

 

 

4. When you are in a morning rush or your coffee hasn’t kicked in yet grab these out of the freezer. Make as many sandwiches as you need.

Place a frozen sausage patty on top of your Whole Wheat Bagel or English Muffin and top with half a slice of Cheddar Cheese. On the other half of your bread place your frozen egg and the other half of the slice of Cheddar. Place in Toaster oven. Cook until cheese is melted and egg and sausage are hot all the way through. Slap it together.  Makes for an easy peasy clean up in the kitchen that morning! 🙂

Breakfast Sandwich on a Whole Wheat Bagel

 

 

 

 

 

 

 

 

Breakfast Sandwich on a Whole Wheat English Muffin