Holiday Apple and Sausage
Breakfast Casserole
Columbia Marketing International
1 pound pork
breakfast sausage
2 CMI Granny Smith apples,
cored and chopped
5 tablespoons sugar, divided
1 teaspoon ground cinnamon
6 cups cubed French bread,
toasted in the oven until
light brown
3 cups shredded
Cheddar cheese
9 large eggs, beaten
2⁄₃ cup sour cream
1 teaspoon vanilla extract
½ teaspoon salt
3 cups milk
Coat a 12-by-9-inch baking dish with nonstick
cooking spray.
Brown sausage in a small skillet, stirring to crumble.
Toss apples in a bowl with 2 tablespoons sugar
and cinnamon.
Place half of the bread cubes in the prepared
baking dish. Top with half of the sausage, half
of the apple mixture and half of the cheese.
Repeat the layers.
In a medium bowl, whisk together eggs and sour
cream. Whisk in 3 tablespoons sugar, vanilla and
salt. Add milk and whisk until combined. Pour
over the mixture in the baking dish. Cover with
plastic wrap and refrigerate overnight.
Preheat oven to 325°F.
Bake, uncovered, for about 70 minutes, or until
a knife inserted in the center comes out clean.
Makes 8-10 servings.
Recipe courtesy of chef David Toal of
Ravenous Catering, Wenatchee, Washington.
Southwest Sausage Bake
Jimmy Dean
12 links Jimmy Dean Fully
Cooked Turkey Sausage,
coarsely chopped
1 red bell pepper, chopped
1 4-ounce can diced green
chiles, drained
1½ cups ( 6 ounces)
shredded low-fat Mexican
cheese blend, divided
1 cup reduced-fat all-
purpose baking mix
1 teaspoon ground cumin
1 cup fat-free milk
½ cup light sour cream
Salsa and additional
sour cream, for serving
(optional)
Preheat oven to 350°F. Lightly grease a 13-by-
9-inch baking dish.
Layer sausage, bell pepper, green chiles and
1 cup of the cheese in the baking dish.
In a large bowl, combine baking mix and cumin.
Add milk and mix until blended. Stir in sour
cream and egg substitute, mixing until blended.
Pour over the sausage mixture.
Bake for 30-35 minutes, or until a knife inserted
in the center comes out clean. Sprinkle with the
remaining ½ cup cheese. Let stand for 10 minutes
before serving.
Cut into 12 pieces. Serve with salsa and sour
cream. Makes 12 servings.
