Eggs Sausage Cheese - Recipes - Page 6

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Results 51 - 60 of 227 for eggs sausage cheese

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51. CHEESE AND SAUSAGE BREAKFAST CASSEROLE

Grease 9 x 13 inch ... dish. Top with sausage and cheese. Beat together eggs, milk, dry mustard, salt ... refrigerator. Cover until ready to bake.

52. CHEESE STRATA

Grease 9 x 13 inch ... cubes. Sprinkle with cheese. Add cut up sausage. Combine eggs, milk and seasonings; pour ... 10 minutes before serving.

53. SAUSAGE CHEESE CASSEROLE

Slice bread in quarters. Butter ... 2 casserole. Brown sausage; crumble and drain. Scatter over bread. Mix milk, eggs, paprika, nutmeg, salt, and worcestershire sauce. Add cheese and mushrooms and pour over ... 30 to 40 minutes.

54. SAUSAGE CHEESE GRITS CASSEROLE

Preheat oven to 350 degrees. ... grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk and butter; blend ... 6 to 8 servings.

55. MAKE AHEAD CHEESE EGG CASSEROLE

Use a 9x13 pan. Use ... bowl beat 12 eggs. Add 1/4 to 1/2 ... combine the 3 cheeses; mix well. Brown the sausage well; drain off fat and ... parsley. Serves 6-8 people.

56. CHEESE STRATA

Butter a 9 x 13 ... with bread. Layer cheese and meat ending with meat on top. Mix eggs with mustard, milk, salt and ... minutes at 350 degrees.

57. SAUSAGE & CHEESE QUICHE

Brown sausage in pan. Mix eggs, milk, salt, pepper, Bisquick and cheese together. Add sausage. Pour into ... minutes at 350 degrees. Serves 4.

58. POTATO CHEESE PIE

Preheat oven to 375 degrees. ... butter, milk, grated cheese, eggs, salt and pepper. Beat ... butter. Bake until top is golden brown and crusty.

59. SAUSAGE CHEESE BREAD

Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll ... be substituted for sausage.

60. CALZONE'S (Sausage-Cheese Turnovers)

Loosely wrap frozen loaf with ... medium skillet saute sausage until lightly brown; add onion ... cool. Stir in cheeses and whole egg, mix well. Punch down ... Serve warm. Serves 4.

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