Cook sausage according to package instructions. Cut into 1/2-inch pieces. Evenly distribute sausage into muffin cups.
Chop broccoli into small pieces. Microwave for 1 minute on high; drain well. Spoon broccoli evenly into muffin cups. Top evenly with corn and cheddar cheese.
Pour egg whites over each of the muffin cups.
Bake for 8 to 10 minutes, or until mini quiches are set. Let rest for 2 minutes prior to unmolding.
Olé Tortilla CupsServings: 12Prep Time: 30 minutesBake Time: 18 minutes 1 12-ounce package Johnsonville Hot & Spicy or Original Recipe Breakfast Sausage 9 flour tortillas (6 inches), at room temperature (thicker, home-style tortillas work best) 2 cups (8 ounces) shredded Mexican blend cheese 6 eggs 1/2 cup milk 1/4 cup finely chopped red bell pepper 1/4 cup chopped cilantro 1/8 teaspoon salt 1/8 teaspoon pepper Salsa
Preheat oven to 350 degrees F.
Cook sausage according to package directions; cut into small pieces and set aside.
Coat muffin pan and both sides of tortillas with cooking spray. Cut tortillas into quarters.
Arrange three tortilla pieces in each muffin cup, overlapping to fit. Press tortillas gently and firmly into muffin pan. (Tortillas should stick up higher than muffin cup sides.) Arrange half of the cheese in tortilla-lined muffin cups. Top with sausage and the remaining cheese.
In a bowl, combine the eggs, milk, bell pepper, cilantro, salt and pepper. Carefully pour into cups.
Bake for 18 to 20 minutes or until eggs are set.
Serve with salsa if desired.
Breakfast Sausage Skillet with Sautéed Tomatoes and BasilServings: 3 to 4Prep Time: 10 minutesCook Time: 25 minutes 2 medium red skinned potatoes, (about 3/4 pound) cut into thin wedges 1 small onion, sliced 1 teaspoon rosemary, dried or fresh 2 tablespoons olive oil 1 12-ounce package Johnsonville Original Recipe Breakfast Sausage, divided 1/2 pint grape tomatoes, (about 1 cup) 1/3 cup shredded Gouda cheese 2 to 4 large eggs, poached, fried or scrambled 1/4 cup slivered fresh basil leaves Salt and pepper to taste
In bowl, combine potato wedges, onion slices, rosemary and olive oil. Toss together.
In large skillet over medium heat, add potato mixture and cook for 5 minutes. Add half the sausages to pan and continue cooking another 10 to 12 minutes, turning occasionally to evenly brown ingredients.
Add tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.
Remove from heat and sprinkle with shredded Gouda cheese, and top with eggs and a sprinkling of fresh basil.
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