Sausage English Muffin And Cream Gravy Sandwich Recipes

Steps:

• Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
• Spread torn English muffin pieces along the bottom of a 9x13 baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
• Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of the casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
• Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
• Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
• Spoon the gravy over the sausage stuffin' muffins and serve warm.
• Enjoy!

Steps:

• Preheat the broiler.
• Whisk together the eggs, water, onions, salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
• Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until the cheese is melted. Divide the eggs over top of melted cheese, then ladle some of the gravy(directions follow) over. Serve immediately.
• Sausage and Gravy:.
• In the pan you fried the sausage in, Add the jalepeno to the grease in the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes.
• season with sage and salt and pepper, to taste and cook for 5 minutes longer.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray.
• Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside.
• Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed." Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate.
• To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.
• To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!

Steps:

• Preheat the oven to 350 degrees F.
• Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
• Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm.

Steps:

• Melt butter and Old English cheese together. Mix in cayenne pepper and garlic salt. Add and mix in drained sausage. Split muffins and spread with mixture. Place in the freezer on sheet until slightly frozen. Bag and use as needed. Bake 10-15 minutes at 350.