Sausage egg and gouda cheese breakfast pastry ready for the oven! What are you having?

Ingredients

• 1 can of Pilsbury Biscuits (8)
• 8 slices of Gouda Cheese
• 3 scrambled Eggs
• 1/2 – 1 Cup of Ground Sage Sausage
• 1 egg white

Cook sausage until done and set aside. Scramble eggs and season with salt and pepper to taste and set aside. Next Roll out Biscuits into flat circle (About 5-6 inches in diameter) and lay a slice of cheese in the middle of each. Then spoon in a scoop of eggs and sausage to the middle of each circle on top of the cheese. Dab egg white to the diameter and close each pastry with a pinch. Brush the top of each with egg whites and pop them in the oven for about 10 minutes or until golden. Enjoy!

Total Cook time 25 minutes.

Ingredients

• 2 (8oz) packages of cream cheese at room temperature
• 2 cups of sour cream
• 3 tablespoons of mayonnaise
• 16oz shredded cheddar cheese, plus a little extra for sprinkling on top (1/2 cup to 1 cup depending on how cheesy you want it – I go for the cup!)
• 1 medium onion, diced
• Salt & Pepper to taste
• Paprika to taste
• 1lb Purnell’s “Old Folks” Smokehouse Sausage (Chorizo or Italian Sausage would work too- your preference), crumbled, cooked and drained.
• ½ pkg. your favorite bacon, also cooked, drained and crumbled.

Directions

Preheat oven to 350 degrees.

Fry the bacon in a pan until crispy. Drain on paper towels. Discard all but about 2 tablespoons of the bacon grease. Cook sausage until done, drain and set aside, again reserving about 1 tablespoon of grease in the pan.

Sauté the diced onion in the reserved bacon grease until translucent – season with salt & pepper.

Beat the cream cheese, sour cream, mayonnaise, 16oz of cheddar cheese, & the sauteed onion in a large bowl until smooth. Chop the bacon, & fold it and sausage in to cream cheese mixture.

Spread the mixture out into a 2 quart baking dish. Sprinkle with remaining cheese, & paprika to taste.

Bake, uncovered, for 20-25 minutes.

Serve with crackers, chips, or bread and enjoy!

Ingredients

• 20 large button mushrooms
• 1 tsp. vegetable oil
• 1 lb. Purnell’s “Old Folks” Italian Sausage
• 1/4 cup finely chopped onion
• 1 tsp. chopped fresh rosemary
• 1/4 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup Heinz® Tomato Ketchup
• 2 Tbsp. chopped fresh parsley

Directions

1. Preheat oven to 375° F.
2. Remove stems from mushrooms. Finely chop enough stems to make 1/2 cup. Reserve.
3. Heat oil in a skillet over high heat. Cook ground sausage until browned; drain off fat. To sausage, add chopped mushrooms, onion and rosemary. Cook, stirring constantly 3–5 minutes. Turn off heat.
4. Stir in the breadcrumbs and cheese. Blend well the ketchup and parsley.
5. Spoon mixture evenly into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden.

Ingredients

• A square pizza dough in a roll – you can find it where canned biscuits are sold
• 1 cup of marinara or pizza sauce
• 1 lb Purnell’s “Old Folks” Italian Sausage, crumbled, cooked and drained
• 1 1/2 cup fine grated mozzarella cheese
• 1/2 cup parmesan cheese
• 1/2 teaspoon garlic powder
• 1-2 teaspoons dried garlic or Italian seasoning

Directions

1. Roll out pizza dough into a rectangle
2. Spread sauce and cover with cooked sausage and cheese
3. Roll dough into a log
4. Cut log into 1” slices
5. Bake at 425 for about 12 minutes, or until browned
6. Serve with pizza sauce for dipping

This is a great way to use up leftover grits!

Ingredients

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled sausage. (We like Purnell’s “Old Folks” Smokehouse Sausage in this recipe)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Directions

1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours. * You can also use leftovers from yesterday’s breakfast!
2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.
3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

Ingredients

• 2 lbs Purnell’s “Old Folks” Medium Country Sausage
• 1/4 C maple syrup
• 6 Tbsp maple syrup – for drizzling on top
• 1 egg
• 4 medium pancakes, cut into tiny pieces

Directions

In a medium bowl, mix the sausage, 1/4 C syrup and egg until combined. Gently stir in the pancake pieces until evenly combined. Form into tablespoon sized balls, and place on a baking sheet. Drizzle with the remaining syrup. Bake at 375 for 22-25 minutes.

Freezing Directions

Allow breakfast balls to completely cool. Flash freeze on cookie sheet until hard. Place in freezer storage container or freezer bag, freezing up to 3 months. No need to thaw, just reheat for 25 seconds per ball in microwave.

Servings: 3-4 dozen

Ingredients

For the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Purnell’s “Old Folks” Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

Cheesy Surprise:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

Directions

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.

Do not over-cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.

You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.

While the pasta is cooking, prepare the cheesy surprise. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy surprise in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

Servings: 8

Makes 12 quiches

Ingredients

• 1/2 cup chopped red onion
• 1 cup chopped mushrooms
• 1 cup frozen, thawed and squeezed spinach
• 1/2 cup crumbled feta
• 4 large eggs
• 1/2 cup 2% milk
• salt
• pepper
• ½ lb Purnell’s “Old Folks” Mild Sausage, cooked, drained and dried
• Greek seasoning blend

Directions

In a frying pan, heat the sausage over medium heat. Cook until done, drain and dry on paper towels. Pour out fat. In the same pan, cook the mushrooms and onions in the oil for about 5 minutes or until they become golden.

Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.

In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).

Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it’ll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a toothpick.

Perfect for breakfast on the go- they reheat beautifully!

• 1 5 ounce can evaporated milk
• 1/2 cup fine dry bread crumbs
• 1 small onion, chopped (1/3 cup)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound Purnell’s “Old Folks” Italian Sausage roll
• 4 ounces dried spaghetti
• 1 tablespoon butter
• 1 egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 8 oz spaghetti sauce
• 1 cup shredded mozzarella cheese (4 ounces)

How to prepare:

1. Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat and pat dry with paper towel.
2. Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
3. Spread half of the spaghetti sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining sauce and the remaining 1/2 cup mozzarella cheese.
4. Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.

Crust:

• 1 (24-ounce) package shredded hash browns, fresh or thawed
• 1 egg, beaten (or 1/4 cup egg substitute)

Topping:

• 7 eggs, beaten (or 1 3/4 cup egg substitute)
• 1/2 cup milk
• 1/4 t. salt
• 1/4 t. pepper
• 1 1/2 cups cheddar cheese, shredded
• 1/2 lb. cooked Purnell’s “Old Folks” Mild Breakfast Sausage
• 1/2 cup red pepper, chopped (optional)
• 1/2 cup green pepper, chopped (optional)
• Green onions (optional)
• Diced mushrooms (optional)

How to prepare:

1. Heat oven to 450º. Spray 9×13 pan with nonstick cooking spray. Combine potatoes and 1 egg, mix well. Spread mixture into 9×13 pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.
2. Whisk together eggs, milk, salt and pepper. Scramble eggs in a non-stick fry pan on medium high heat until set. Mix in sausage and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.