Table of Contents
Sausage, Egg and Cream Cheese Hashbrown Casserole
Start the day right with this indulgent hashbrown bake, packed with sausage, eggs, and melty cream cheese. Ideal for brunch gatherings or meal prep!
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Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients
– 1 lb breakfast sausage
– 1 (30 oz) package frozen hashbrowns
– 8 oz cream cheese, softened
– 6 eggs
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a skillet, cook sausage over medium heat until browned and crumbled. Drain excess grease.
3. In a large mixing bowl, combine cooked sausage, hashbrowns, cream cheese, eggs, milk, cheddar cheese, salt, and pepper. Mix until well combined.
4. Pour mixture into prepared baking dish and spread evenly.
5. Bake for 45-50 minutes, or until the casserole is set and golden brown on top.
6. Let cool for a few minutes before serving. Enjoy!
Creamy Pepper Jack Chicken & Sausage Pasta
Spicy, cheesy, and loaded with protein — this creamy pepper jack pasta is a flavor bomb in every bite. Quick enough for weeknights, delicious enough for guests!
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Creamy Pepper Jack Chicken & Sausage Pasta
- Total Time: 35 minutes
Ingredients
1 lb chicken sausage, sliced
1 lb boneless, skinless chicken breasts, diced
12 oz rotini or penne pasta
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded Pepper Jack cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large skillet, heat olive oil over medium heat. Add sliced chicken sausage and cook until browned. Remove and set aside.
2. In the same skillet, add the diced chicken breasts, onion, garlic, Italian seasoning, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
4. Once the chicken is cooked, return the sausage to the skillet. Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.
5. Stir in Pepper Jack cheese and Parmesan cheese until melted and creamy. Add cooked pasta and toss to combine.
6. Serve warm, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Sausage Gravy and Biscuits
Fluffy biscuits smothered in rich, creamy sausage gravy — the southern breakfast classic done right! Perfect for a hearty morning meal or a breakfast-for-dinner treat.
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Sausage Gravy and Biscuits
- Total Time: 45 minutes
Ingredients
1 lb sausage
2 cups milk
1/4 cup all-purpose flour
8 biscuits (pre-made or homemade)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground sage
Optional: 1/2 teaspoon crushed red pepper flakes
Instructions
Cook the Sausage
In a large skillet over medium heat, cook the sausage until it’s browned. Make sure to break it up into smaller pieces as it cooks.
Make the Gravy
Sprinkle the flour over the cooked sausage and stir it in. Let it cook for about 2 minutes to get rid of the raw flour taste.
Add the Milk
Gradually pour in the milk while stirring continuously. Keep this going until it starts to boil.
Thicken the Gravy
Once it’s boiling, reduce the heat and let it simmer. Cook for about 5 minutes, stirring occasionally, until it thickens up.
Season It
Season the gravy with salt, pepper, and sage. If you like a bit of heat, toss in the crushed red pepper flakes too.
Prepare for Baking
Preheat your oven to 375°F (190°C).
Assemble the Dish
Arrange the biscuits in a baking dish. Pour the delicious gravy over the biscuits, making sure they get covered.
Bake
Pop the dish in the oven and bake for 25-30 minutes. Keep an eye on it until the biscuits are golden brown.
Serve and Enjoy
When it’s done, take it out and let it cool for a minute. Serve it warm and enjoy a hearty meal that feels like home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Easy Sauerkraut Casserole with Smoked Sausage
Tangy, savory, and satisfying — this sauerkraut casserole with smoky sausage is a traditional favorite with bold flavor and minimal effort.
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Easy Sauerkraut Casserole with Smoked Sausage
- Total Time: 1 hour
Ingredients
1 pound Kielbasa or Smoked Sausage, sliced into half circles
1 cup raw white rice
2 cups sauerkraut, drained
½ cup green bell pepper, chopped
1 medium yellow onion, chopped
1 (11 oz) can tomato soup
11 oz hot water (just refill the soup can)
Non-stick cooking spray
Instructions
Prep the Casserole:
Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
Slice the sausage into thin, bite-sized half circles. Chop the onion and green bell pepper. Drain the sauerkraut well to prevent excess moisture.
Assemble:
Evenly sprinkle the uncooked rice across the bottom of the baking dish.
Layer the drained sauerkraut on top of the rice.
Scatter the sliced sausage evenly over the sauerkraut layer.
Top with chopped green pepper and onion.
Add the Sauce:
In a bowl or large measuring cup, stir together the tomato soup and hot water until smooth. Pour this mixture evenly over the entire casserole.
Bake:
Cover the casserole dish tightly with foil and bake in the preheated oven for 45 to 55 minutes, or until the rice is tender and all the liquid is absorbed.
Serve:
Let it rest for 5 minutes before serving. This dish is perfect as-is, or paired with crusty bread for soaking up every last bite.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Slow Cooker Cabbage, Potatoes, and Smoked Sausage
Tender cabbage, baby potatoes, and smoky sausage slow-cooked to perfection. This no-fuss comfort dish is wholesome, hearty, and practically cooks itself!
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Slow Cooker Cabbage, Potatoes, and Smoked Sausage
Ingredients
1 small head of green cabbage, chopped
1 pound smoked sausage, sliced into rounds
4 medium potatoes, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
1 1/2 cups chicken broth
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon butter (optional, for added richness)
Instructions
First, chop up your cabbage into large chunks and cube the potatoes. Slice the smoked sausage into bite-sized pieces. Don’t forget to chop an onion and mince a couple of garlic cloves for extra flavor.
Next, toss the cabbage, potatoes, sausage, onion, and garlic into your slow cooker. Season everything with salt and pepper. Pour in water until it reaches halfway up the ingredients.
Set your slow cooker to high and let it cook for about 4 hours, or on low for 6 hours. You’ll know it’s ready when the potatoes are tender.
Before serving, give it a good stir and taste to see if it needs more seasoning. Serve it hot and enjoy your hearty meal.
Sausage Gravy & Biscuit Casserole
All the southern breakfast favorites baked into one bubbling, cheesy casserole! Biscuits on top, creamy sausage gravy below — your new go-to brunch dish!
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Sausage Gravy & Biscuit Casserole
- Total Time: 50 minutes
Ingredients
– 1 (16 oz) can refrigerated biscuits, quartered
– 1 lb breakfast sausage
– 2 tbsp all-purpose flour
– 2 cups whole milk
– Salt & black pepper to taste
– 1 (26 oz) package frozen hashbrowns, thawed
– 2 cups shredded cheddar cheese
– ½ tsp garlic powder
– ½ tsp onion powder
– 2 tbsp melted butter
– Optional garnish: chopped parsley or green onions
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. In a large skillet, cook sausage over medium heat until browned. Do not drain.
3. Sprinkle flour over sausage and stir to coat. Cook for 1 minute, then gradually stir in milk.
4. Bring to a simmer, stirring constantly, until thickened. Season with salt and pepper to taste. Remove from heat.
5. In a large bowl, mix hashbrowns, 1½ cups cheese, garlic powder, onion powder, and melted butter.
6. Fold in the sausage gravy until combined.
7. Pour the mixture into the prepared baking dish and top with biscuit pieces.
8. Sprinkle remaining ½ cup cheese over top.
9. Bake uncovered for 30–35 minutes, or until biscuits are golden and cooked through.
10. Let rest for 5 minutes, then serve warm.
- Prep Time: 15min
- Cook Time: 35min
Sausage, Tomato, Macaroni and Cheese Casserole
Cheesy Sausage Mac & Cheese Bake
This rich and comforting casserole is packed with juicy sausage, tender macaroni, cherry tomatoes, and layers of melty cheese. A hearty family dinner that’s easy to throw together and even better the next day!
Sausage, Tomato, Macaroni and Cheese Casserole
- Total Time: 40 minutes
Ingredients
For the Casserole:
1 lb bulk breakfast sausage
1½ cups milk
1 lb pasteurized processed cheddar cheese, cut into cubes
1 (14.5 oz) can Rotel tomatoes (undrained)
12 oz elbow macaroni, uncooked
¼ cup grated Parmesan cheese (for topping)
Instructions
Prepare the Sausage and Sauce:
Preheat your oven to 350°F. Lightly grease a 2-quart shallow casserole dish and set aside.
In a large skillet over medium heat, brown the sausage, breaking it up with the side of a spoon as it cooks. Once fully browned, transfer to a colander to drain any excess grease.
Return the skillet to the stove and add the milk and processed cheddar cheese. Stir over low heat until the cheese is fully melted and smooth.
Stir in the drained sausage and the can of Rotel tomatoes. Mix well and remove from heat.
Cook the Macaroni:
While preparing the sauce, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well.
Add the cooked macaroni to the sausage-cheese-tomato mixture and stir until everything is evenly coated.
Assemble and Bake:
Spoon the mixture into the prepared casserole dish and spread evenly. Sprinkle the top with grated Parmesan cheese.
Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top.
Serve:
Remove from the oven and let cool slightly before serving. Enjoy this cozy, cheesy casserole as a hearty weeknight dinner or comforting potluck dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Smoked Sausage Pasta Skillet
Smoky sausage, rotini pasta, and a touch of garlic and herbs make this skillet dinner a quick and flavor-packed lifesaver for busy nights. Minimal dishes, maximum taste!
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Best Sausage recipes
- Total Time: 35 minutes
Ingredients
1 lb smoked sausage, sliced
2 tablespoons butter
1 medium onion, chopped (about 1 cup)
1 green bell pepper, chopped (about ½ cup)
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
Few drops hot sauce (optional, but recommended)
1 (14.5 oz) can chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 (4 oz) can green chilis, drained
2½ cups uncooked rotini pasta (or shells, macaroni, penne)
1 cup shredded cheese of your choice (I used Mozzarella—feel free to get cheesy!)
Instructions
Sauté the Sausage & Veggies:
In a large skillet, melt the butter over medium heat. Add sliced smoked sausage, chopped onion, and green bell pepper. Cook for 5-6 minutes, stirring occasionally, until sausage is browned and veggies are softened.
Build the Skillet Base:
Stir in the minced garlic, salt, black pepper, and a few drops of hot sauce for a little kick. Pour in the chicken broth, diced tomatoes (with juices), green chilis, and uncooked pasta. Stir well to combine.
Simmer to Perfection:
Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Add the Cheesy Finish:
Sprinkle the shredded cheese over the hot pasta skillet. Let it melt for a minute or two before serving. Give it a light toss or leave it gooey on top—your call!
Serve:
Scoop into bowls and serve hot. Add extra hot sauce if you like it spicy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Homemade Sausage Gravy Puff Pie
Buttery, golden pastry filled with creamy homemade sausage gravy — this puff pie is indulgent, rich, and completely irresistible. A cozy meal that’s perfect for brunch or dinner.
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Homemade Sausage Gravy Puff Pie
Ingredients
– 1 lb sausage
– ¼ cup all-purpose flour
– 2 cups milk
– 1 sheet puff pastry, thawed
– Salt and pepper, to taste
Instructions
1. *Cook sausage:* Brown sausage in a pan, breaking it up.
2. *Make gravy:* Add flour to sausage, then gradually add milk. Simmer until thickened.
3. *Assemble pie:* Fill puff pastry with sausage gravy.
4. *Bake:* Bake at 400°F (200°C) for 20-25 minutes or until golden brown.
5. *Serve:* Enjoy!
Sausage Gravy & Biscuit Casserole
All the southern breakfast favorites baked into one bubbling, cheesy casserole! Biscuits on top, creamy sausage gravy below — your new go-to brunch dish!
Print Sausage Gravy & Biscuit Casserole
Ingredients
1 pound (450g) breakfast sausage
1/4 cup (30g) all-purpose flour
2 1/2 cups (600ml) whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 can (16 oz / 450g) refrigerated biscuit dough (8 count)
1 cup (115g) shredded cheddar cheese
6 large eggs
1/4 cup (60ml) milk (for eggs)
Nonstick cooking spray or butter (for greasing)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Do not drain.
Sprinkle the flour over the cooked sausage and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly add the 2 1/2 cups milk, stirring constantly. Bring to a simmer and cook until the gravy thickens, about 5–7 minutes. Add salt, pepper, and garlic powder if using. Remove from heat.
Cut each biscuit into quarters and place half of them into the bottom of the baking dish in a single layer.
Pour the sausage gravy evenly over the biscuit layer.
In a small bowl, whisk the eggs with 1/4 cup milk. Pour the egg mixture over the gravy.
Sprinkle shredded cheddar cheese on top, then finish with the remaining biscuit pieces.
Bake for 35–40 minutes, or until the biscuits are golden and the eggs are set. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Let rest for 5 minutes before serving.