Sausage Breakfast Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
• In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
• Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
• Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat a large skillet over medium-high heat and stir in the sausage and brown sugar. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage to a bowl; wipe the skillet clean.
• Melt the butter in the clean skillet over low heat. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the eggs into the skillet. Allow the eggs to cook undisturbed until they begin to set, then gently stir the eggs until the curds are separate and set but not dry, 5 to 7 minutes.
• Roll out the crescent roll dough, and line the bottom and sides of the prepared pan with 3/4 of the dough. Layer the sausage, scrambled eggs, and Colby-Monterey Jack cheese into the pan, then top with the remaining 1/4 of dough. Pinch the corners and sides of the dough together.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Lightly spray a muffin tin with cooking spray.
• In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
• In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
• Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
• Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
• Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).