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Pork Breakfast Sausage Recipes

Some of our favorites include: Slow Cooker Tater Tot Breakfast Casserole and more!


Slow Cooker Tater Tot Breakfast Casserole


Slow Cooker Tater Tot Breakfast Casserole is a delicious, hearty breakfast bake that comes together right in the slow cooker!  Tater tots, sausage, eggs, and cheese make this savory casserole a favorite for kids and adults alike!


PREP TIME 15 minutes

COOK TIME 4 hours

TOTAL TIME 4 hours 15 minutes

SERVINGS 8




Section 1: Ingredients


  • 1 pound breakfast sausage

  • 32 ounces frozen tater tots (divided)

  • ½ cup milk

  • ½ cup half-and-half

  • ½ teaspoon cajun seasoning

  • 6 large large eggs

  • 1 cup grated Cheddar cheese (divided)

  • 1 cup grated pepper jack cheese (divided)

  • parsley for topping (optional)


Section 2: Directions


1. In a medium skillet brown and drain the sausage.

2. pray the slow cooker with non-stick spray and pour in half of the tater tots.

3. Pour all the browned sausage on top of the tatertots.

4. In a mixing bowl, whisk together the eggs, milk, half-and-half, cajun seasoning and half of each of the cheeses.

5. Pour the egg mixture over the tatertots/sausage.

6. Top with the remaining tatertots.

7. Cover and cook on LOW for 4 hours.

8. 30 minutes before serving top with the rest of the cheese and cover.

9. Sprinkle with parsley and serve!

NOTES

~ Salt and pepper to taste at the end. 

~ You can cook this on HIGH for 2-3 hours but either way check to make sure there is no more liquid.

~ Switch up the cheese if you like, you can do all pepperjack, all cheddar, toss in some swiss or whatever you prefer.

~ Some diced jalapenos or green chiles would be a great way to add a kick.

~ You can use a pound of bacon or ham if you want to switch it up.

**Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.



Sausage Muffins With Cheese


Sausage Muffins with cheese are perfect for breakfast on-the-go, holiday brunches, or a satisfying savory snack. These fluffy sausage cheddar muffins are take on a southern favorite, sausage balls, but as a complete breakfast in one package!


Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 12



Section 1: Ingredients


  • 1 pound ground breakfast sausage, cooked and crumbled

  • 2 cups all purpose flour, regular or gluten-free (Cup4Cup gluten-free flour recommended)

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 tablespoon pure maple syrup or sugar

  • 2 cups grated sharp cheddar cheese

  • 1 cup milk

  • 1 egg

  • 6 tablespoons unsalted butter, melted and cooled

  • (optional) additional cheese, for topping


Section 2: Directions


1. Preheat the oven to 400ºF. Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside.

2. In a large bowl whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked sausage and cheddar cheese.

3. In a small bowl whisk together the milk, egg, and maple syrup (if using). Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated.

4. Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.

5. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.

Recipe Notes


STORING AND FREEZING

After they have cooled completely refrigerate in an airtight container up to 2 days. If storing longer than 2 days, I recommend freezing so they don’t dry out.

To freeze, wrap the muffins individually in plastic wrap and transfer to an airtight container or ziplock freezer bag. Freeze up to three months.

Thaw at room temperature for one hour and then wrap in a paper towel to warm in the microwave for 20 seconds.

 

ADDITIONS AND MODIFICATIONS

~ Instead of pork sausage, use turkey breakfast sausage to reduce calories.

~ Add fresh or frozen blueberries, chopped apples, raisins, or dried cranberries to make a sweet and savory treat.

~ Increase the sweetness by adding up to 1/4 cup sugar or maple syrup

~ For a garlic cheddar flavor add 1 tsp garlic powder

~ Saute onions, bell pepper, or any other preferred veggies with the sausage and stir into the muffin batter.

~ For spicy sausage muffins add 1/8 teaspoon ground cayenne pepper or use spicy breakfast sausage.



Sausage and Gravy Breakfast Pizza


This Sausage and Gravy Breakfast Pizza recipe makes a fun breakfast, brunch or even dinner! Who doesn't love breakfast for dinner?

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8



Section 1: Ingredients


  • 1 pound refrigerated pizza dough

  • 1 pound ground sausage

  • 1 stick unsalted butter

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups milk I used 2%

  • 1 cup shredded mozzarella cheese

  • 3 large eggs

  • 3 tablespoons finely chopped green onion tops


Section 2: Directions

 

1. Preheat oven to 425 degrees F. and line a pizza pan with parchment paper or lightly spray with cooking spray.

2. Press pizza dough on pizza pan, pressing evenly to 10-12 inch pizza. Bake for 10 minutes then remove from oven.

3. Brown and cook sausage, set aside.

4. To prepare gravy, melt butter into medium saucepan over medium heat. Whisk in flour, salt and pepper until thick and combined. Slowly whisk in milk, whisking constantly until thick and creamy. Stir in cooked sausage. Spread 1/2 cup-3/4 cup of sausage gravy over partially cooked pizza dough. Top with shredded cheese, eggs, salt, pepper and green onions.

5. Bake for another 15-20 minutes until eggs are set and pizza is cooked through. Remove and let cool for 5-10 minutes before serving. Save extra gravy for additional use. Great over biscuits, toast or inside breakfast burritos.

Variations

~ You can use 4 to 6 eggs, soft scramble them and add thpose to teh top instead of whole eggs

~ Have fun and add any additional toppings you'd like. Lightly roasted or pan fried aspargus is a great way to add some veggies into this breakfast pizza.










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