Ingredients

• 1lb sausage cooked. (Suggested 1 tube)
• 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
• 6 eggs
• 1/2 cup of milk
• Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
• 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
• Salt & pepper to taste. (When the sausage and onions are cooking)

Directions

1. Preheat oven to 350.
2. Prepare sausage & onion and salt & pepper when it’s done.
3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.

Source: The Hallmark Channel

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Ezzo Sausage Company, from Columbus, performed a test that confirmed the presence of Listeria monocytogenes, according to the US Department of Agriculture’s Food and Safety Inspection Service.

The recall includes 15 ready-to-eat products produced on October 29-30 and November 5. Here you can find the full product list. Ezzo says the products were marked for distribution in Indiana and Ohio.

FSIS says these products should be thrown away or returned to the place of purchase.  

The post Over 25,000 lbs of Pepperoni and Sausage for Pizzas Recalled appeared first on All You Can Eat.

• 1 tsp butter
• 5 eggs
• 2 tbsp all-purpose flour
• 8 Pillsbury crescent rolls 1 can
• 2 oz cheddar cheese shredded
• 8 turkey breakfast sausages fully cooked
• 1 egg beaten for egg wash
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

INSTRUCTIONS

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
• Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
• Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with the egg wash, then sprinkle with some salt and pepper.
• Bake for 15 minutes or until golden brown.

Source: Jo Cooks

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