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loaded sweet potato skins with breakfast sausage and cheddar
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Loaded Breakfast Sausage Sweet Potato Skins

Baked sweet potato skins filled with breakfast sausage and cheddar, topped with sour cream and green onion.

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1. Preheat oven to 400°F. 2. Pierce 2 medium sweet potatoes with fork. Bake whole 45-50 minutes until tender when pierced. 3. Remove sweet potatoes; let cool 10 minutes. Cut in half lengthwise and scoop out flesh, leaving 0.25 inch shell. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 6. Remove sausage; drain excess fat. 7. Mix sausage with 1 cup sweet potato flesh, 0.5 cup shredded cheddar cheese, and 0.25 cup chopped green onion. 8. Fill sweet potato skins evenly with mixture. 9. Place filled skins on baking sheet. Bake 10 minutes until cheese melts and tops are golden. 10. Finish with a dollop of sour cream on each skin off heat.

  • sweet potato

  • olive oil

  • breakfast sausage

  • cheddar cheese

  • green onion

  • sour cream

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breakfast sausage sandwich with cheddar and spinach

Breakfast Sausage Sandwich with Cheddar and Spinach

Breakfast sausage patties with cheddar, sautéed spinach and basil on toasted buns.

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1. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 2. Add 0.5 lb breakfast sausage, formed into 4 patties, patted dry, in single layer. Cook 6-8 minutes per side until internal temperature reaches 165°F and patties are firm. 3. Remove sausage; keep warm. 4. In same pan, add 1 cup fresh spinach. Sauté over medium heat until wilted, about 2 minutes. 5. Toast 4 sandwich buns in oven at 350°F for 5 minutes. 6. Assemble sandwiches with sausage patties, sautéed spinach, and 0.5 cup sliced cheddar cheese. 7. Finish with fresh basil leaves tucked inside sandwiches off heat.

  • olive oil

  • breakfast sausage

  • spinach

  • sandwich bun

  • cheddar cheese

  • basil

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sausage rice bowl with roasted sweet potato and broccoli
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Savory Breakfast Sausage Rice Bowl with Roasted Veggies

Browned breakfast sausage over rice with roasted sweet potato and broccoli.

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1. Preheat oven to 425°F. Toss 1 cup diced sweet potato (peeled) and 1 cup broccoli florets in 1 tbsp olive oil, salt, and pepper. Spread in single layer on baking sheet. 2. Roast vegetables 20-25 minutes until tender and edges caramelize. 3. Meanwhile, heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage; add 0.5 cup diced onion (peeled) and 1 clove minced garlic to pan. Sauté over medium heat until translucent, 3 minutes. 6. Add sausage back to pan, stir to combine and heat through 1 minute. 7. Warm 2 cups cooked white rice in microwave or pan. 8. Assemble bowl with rice, roasted veggies, and sausage mixture. 9. Finish with chopped fresh parsley sprinkled over bowl off heat.

  • sweet potato

  • broccoli

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • white rice

  • parsley

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breakfast sausage tacos with fresh salsa
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Breakfast Sausage Tacos with Fresh Salsa

Browned breakfast sausage in corn tortillas with a fresh tomato, cilantro and lime salsa.

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1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Add 0.5 lb breakfast sausage, crumbled and patted dry, in a single layer. Brown without crowding, 5-7 minutes, until internal temperature reaches 165°F and sausage is firm and no longer pink. 3. Remove sausage and drain excess fat, leaving about 1 tsp in pan. 4. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic to pan. Sauté over medium heat until onions are translucent, about 3 minutes. 5. Return sausage to pan. Add 0.5 cup diced tomato (peeled) and 0.25 cup chopped cilantro. Cook 2 minutes until salsa thickens slightly and coats spoon. 6. Warm 6 small corn tortillas in a dry skillet over medium heat, 30 seconds per side. 7. Assemble tacos with sausage mixture and fresh salsa. 8. Finish with a squeeze of lime juice over tacos off heat.

  • breakfast sausage

  • olive oil

  • onion

  • garlic

  • tomato

  • cilantro

  • corn tortilla

  • lime juice

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breakfast sausage and kale soup with chicken broth
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Breakfast Sausage and Kale Soup

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1. Heat 1 tbsp olive oil in large pot over medium-high heat until shimmering. 2. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. Remove and set aside. 3. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until translucent, 3 minutes. 4. Add 4 cups chicken broth and bring to simmer. 5. Stir in 2 cups chopped kale (stems removed). Simmer 5 minutes until kale is tender. 6. Return sausage to pot. Simmer 2 minutes to heat through. 7. Finish with a squeeze of lemon juice off heat.

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • chicken broth

  • kale

  • lemon juice

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breakfast sausage and potato skillet with onions and chives
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Hearty Breakfast Sausage and Potato Skillet

Crispy potatoes and savory breakfast sausage cooked together in one hearty skillet.

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1. Heat 1.5 tbsp olive oil in large skillet over medium-high heat until shimmering. 2. Add 1 lb diced potato (peeled) in single layer. Cook 8-10 minutes without stirring until golden on one side, then stir and cook until tender and crispy, about 12 minutes total. 3. Push potatoes to side. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 4. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic to skillet. Sauté over medium heat until onion is translucent, 3 minutes. 5. Stir all ingredients together and cook 2 more minutes. 6. Finish with chopped fresh chives sprinkled over skillet off heat.

  • olive oil

  • potato

  • breakfast sausage

  • onion

  • garlic

  • chives

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creamy breakfast sausage pasta bake with cheddar cheese and fresh basil
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Creamy Breakfast Sausage Pasta Bake

Pasta and savory breakfast sausage baked in a creamy cheddar cheese sauce.

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1. Preheat oven to 375°F. 2. Cook 8 oz dry pasta according to package until al dente. Drain and set aside. 3. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 4. Add 0.5 lb breakfast sausage, crumbled and patted dry, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and sausage is firm. 5. Remove sausage and drain excess fat, leaving 1 tsp in pan. 6. Add 0.5 cup diced onion (peeled) and 1 clove minced garlic. Sauté over medium heat until onion is translucent, about 3 minutes. 7. Stir in 1 tbsp all-purpose flour; cook 1 minute to remove raw taste. 8. Gradually whisk in 1.5 cups milk. Simmer over medium-low heat 2-3 minutes until sauce thickens and coats spoon. 9. Stir in 0.5 cup shredded cheddar cheese off heat until melted. 10. Combine cooked pasta, sausage, and sauce in baking dish. Spread evenly. 11. Bake uncovered 15 minutes until bubbly and top is lightly golden. 12. Rest 5 minutes before serving. 13. Finish with chopped fresh basil sprinkled over bake off heat.

  • pasta

  • olive oil

  • breakfast sausage

  • onion

  • garlic

  • all-purpose flour

  • milk

  • cheddar cheese

  • basil

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