Bacon Egg Avocado Breakfast Sandwich, But Indoors

Bacon egg avocado breakfast sandwich with lime chipotle hollandaise is what I make instead of packing a cooler.

Every few years I try to convince myself I might be a camping person because I do genuinely like being outside, and then I remember that I don’t enjoy moving my entire morning somewhere that doesn’t have counters. I don’t even mean that dramatically. I really do love adventure. I just want to wake up and have coffee without having to find it in a plastic tub.

There’s always that moment when someone says, “Breakfast at the campsite is part of the fun,” and I’m already thinking about what butter does when it’s cold and how eggs act when you try to cook them on a surface that isn’t level. I’m not opposed to nature. I just prefer it to include plumbing.

This sandwich would not survive camping without some consequences.

A croissant is already unstable on its own. If you add bacon, a sunny egg, mashed avocado with lime and cumin and red onion, and then pour warm lime chipotle hollandaise over the top you’ve created something that needs a plate and your full attention. The hollandaise especially. It’s egg yolks and hot butter and you must pour slowly, which I don’t mind at all when I’m in my own kitchen, but I cannot picture doing that on a folding table while someone looks for the matches and tries to muscle-whisk the hollandaise into existence. No thanks.

I like making this here. I kind of thrive on lining the bacon up on a sheet pan and knowing exactly how it’s going to turn out, watching the whites of the egg set while the yolk stays soft. I enjoy messing with the avocado mixture and getting it to taste just how I want it. None of it is complicated, but it’s not casual either.

Maybe that’s the thing. I don’t really want breakfast to be casual.

I like when it feels like it’s been made on purpose, without being a production. And sitting down to eat it instead of balancing it in one hand while doing something else is not underrated.

Would this taste good outside? Obviously, yes. Everything tastes good when you’re hungry and slightly inconvenienced. But I’d still want a real knife to cut it in half.

So if you’re heading out to sleep in damp nylon tents, I’ll wave from the driveway. When you get back, I’ll have something real on the stove and towels that don’t smell like river water. I’ll run you a hot bath, no flashlight required. You can tell me all your camping stories while I hand you a sandwich that never saw the inside of a cooler.

Why I Love This Recipe

• I love food that clearly required a decision. You don’t accidently emulsify hollandaise or fry an egg with the yolk intact. You meant to do this.
• The sauce takes maybe a minute if you’re paying attention and the eggs take even less. It looks like a lot, but it’s really not.
• This sandwich is not portable, which I consider a gift. You have to sit down, use both hands, and you will need a napkin. I like that.
• And maybe most of all, I love that this sandwich belongs in a kitchen that works, with a stable stove and real counters, and butter acts the way butter should.

Ingredients

• Croissants – Yes, they shed and shatter everywhere. That is part of the contract.
• Bacon – Eight slices feels correct. Fewer feels like you’re trying to be careful. Don’t.
• Eggs – I flip them for about thirty seconds because I don’t enjoy staring at translucent whites.
• Avocados – Mashed with lime and spices. Choose your own level of chunkiness.
• Lime juice – This is the line between rich and too much.
• Cumin – This makes it taste finished.
• Chipotle powder – You’re going to use just enough to remind you it’s there.
• Chili powder – A small nudge of spice.
• Red onion – Tiny dice so there’s no crunchy surprise.
• Egg yolks – These turn hot butter into something you can drizzle.
• Unsalted butter – Melted until it’s hot enough to matter.
• Adobo sauce – The smoky heat from canned chipotle peppers.
• Garlic salt – Because it tastes good.

How To Make Bacon Egg Avocado Breakfast Sandwiches

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (bake the bacon)
  Set the oven to 400°F and line a baking sheet with parchment. Lay the bacon out in a single layer and let it do its thing. I take it a little past crisp, where the fat has rendered but it’s not shattered into dust. Move it to a paper towel–lined plate and leave it alone while you deal with the rest.
• Step Two (blend the hollandaise)
  Melt the butter until it’s hot but not browned. Add the egg yolks, lime juice, adobo sauce, and garlic salt to a blender and pulse until it looks frothy. With the blender running, pour the butter in slowly. Don’t rush this part. The yolks are the reason this works. Without them, it’s just hot butter going rogue. You’ll see it come together. If it separates, the butter probably went in too fast. You want the butter hot enough to melt into something. Not hot enough to cook the yolks on contact. If it gets thicker than you want, blend in a teaspoon of warm water. Keep it somewhere warm and forget about it for a minute.
• Step Three (mix the avocado)
  In a bowl, mash the avocado with lime juice, cumin, chipotle powder, chili powder, garlic salt, and red onion. Stir it to your level of chunkiness. Add more salt if it needs it. Stop when you’re happy with it.
• Step Four (cook the eggs)
  Heat a nonstick skillet over medium with a little olive oil. Crack in an egg and let the whites cook a little before you touch it. Flip it gently and give it about thirty seconds so the whites are set but the yolk stays soft. That yolk is part of what makes this sandwich good, so don’t overdo it. Repeat with the rest.
• Step Five (assemble)
  Slice the croissants in half. Spread the avocado mixture on the bottom halves, generously. Add the bacon, then an egg. Spoon the lime chipotle hollandaise over the top and don’t worry if it runs down the sides. Close with the croissant lid and serve it warm, while everything is still a little messy.

Recipe Tips

• Hollandaise falls apart when the butter hits too fast or too cool. Melt it until it’s hot, start the blender first, and pour in a thin stream. It’s almost always that simple.
• You want the butter hot enough to melt into something. Not hot enough to cook the yolks on contact.
• If the sauce feels thicker than you want, add a teaspoon of warm water and blend again. It smooths back out quickly.
• Salt the avocado mixture more than you think you need, then taste it. Avocado without enough salt tastes unfinished, and once it’s on the sandwich, you’re not fixing that gracefully.
• Oven bacon makes life easier. It cooks evenly, doesn’t splatter, and lets you deal with eggs and sauce without juggling anything.
• Let the egg whites set before flipping them. If you touch them too soon they spread thin and lose shape. Give them time and the yolk will stay centered.
• Use a serrated knife to split the croissants and don’t press down. They compress easily, and you want to see those buttery layers.
• Make the sandwich right before eating. The sauce is best warm, the yolk should still be soft, and croissants don’t benefit from waiting around.

Storage

• This is best eaten right away, otherwise the croissant gets soggy, the yolk sets, and the hollandaise thickens as it cools. It’s not something you build and stash for later.
• If you have leftovers, store the components separately if you can. The bacon and avocado mixture will hold in the refrigerator for a day or two in airtight containers. Press plastic wrap directly against the surface of the avocado to keep it from browning too much.
• Hollandaise doesn’t love the refrigerator, but you can store it in a sealed container for up to a day. Reheat it gently over very low heat or blend it again with a teaspoon of warm water to loosen it. It won’t be exactly the same as fresh, but it’s still usable.
• This is not one of those breakfast sandwiches you meal prep, freeze, and heat up later. Don’t bother.
• If you want to get ahead, cook the bacon and mix the avocado earlier in the day, then make the eggs and hollandaise fresh right before serving. That’s as far as I’d push it.

FAQs

• Can I make the hollandaise without a blender?
  You can whisk it by hand in a bowl set over barely simmering water. Keep the water barely simmering. If it’s too hot, the yolks will scramble. Add the melted butter slowly while whisking constantly. It takes more arm strength and attention, but it does work. An immersion blender also works well if you don’t want to haul out the full blender.
• Can I use a different bread instead of croissants?
  Yes. Brioche buns, English muffins, bagels or even sourdough will work. Just know the croissant is part of what makes this feel like more than a standard breakfast sandwich.
• Can I scramble the eggs instead of frying them?
  It is easier to eat this way and less messy. You’ll lose the runny yolk element (my favorite part), but the hollandaise still carries the richness throughout.
• Is there a substitute for adobo sauce?
  If you don’t have adobo, you could increase the chipotle powder slightly and add a tiny splash of vinegar for that same smoky tang. It’s not exactly the same, but that’s the closest sub I can think of.
• Can I make this dairy-free?
  You can experiment with dairy-free butter for the hollandaise, but the texture and flavor will change. Dairy-free butter doesn’t emulsify quite the same way, so the sauce may feel looser. There isn’t a true one-to-one swap for classic hollandaise, so it becomes a different sandwich at that point.
• Can I prep these for a brunch crowd?
  Yes, but assemble at the last minute. Keep the bacon warm in the oven, make the avocado mixture shortly before serving, and blend the hollandaise right before you’re ready to stack everything.

From My Kitchen Notes

Just some observations, not tips or necessities.

• Some people think food tastes better outside. I think that’s mostly because you’re hungry and slightly uncomfortable. This sandwich tastes better because it’s warm and not assembled on a folding table that shakes every time someone reaches for coffee.
• If you’ve ever tried to slice a croissant with a pocketknife, you understand immediately why some meals belong indoors. I have a scar that took four stitches to back that statement up.
• Refusing to camp doesn’t make me delicate. I’ve just learned the difference between adventure and self-inflicted inconvenience, and this sandwich falls perfectly on the side of pleasure for me.
• I know this is going to be unpopular, but I feel the same way about RV camping. Don’t put everything I already do at home like laundry, dishes, and cooking, on wheels and drive me somewhere to do it there. That’s not vacation to me, it’s relocation of responsibilities. No thanks.
• There’s something very funny about spending thousands of dollars to recreate your kitchen in a forest and then brag about how efficient the tiny sink is. I already have a sink and it doesn’t fold up.
• If I’m melting a half a cup of butter into hollandaise, I want stable electricity and zero wildlife observing me.
• A shattering croissant is already enough without wind getting involved.
• The idea of carefully emulsifying egg yolks over a portable burner while someone pumps air into an inflatable mattress feels like satire and I refuse.
• I know exactly what I’m willing to carry into the wilderness. It isn’t cookware.
• Some people say camping makes you appreciate home more. I already appreciate home! That’s why I stay here.
• If breakfast requires a flashlight, I’m out.
• I’ve always known the difference between novelty and enjoyment, and I will always choose enjoyment. I’m happy to make breakfast in my kitchen and serve it outdoors on the deck. That’s about as far as I’ll go.
• There are very few people I would relocate my morning for. That list is short and specific.

More Breakfast, Still Indoors

• Sausage, Egg, and Cheese Breakfast Pastries – Puff pastry, sausage, cheddar.
• Baked Eggs with Asparagus – Creamy yolks, tender asparagus.
• Cottage Cheese Egg Bake – Cheesy, veggie-packed breakfast bake.

This post may contain affiliate links. Please read my disclosure policy.

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Bacon Egg Avocado Breakfast Sandwiches with Lime Chipotle Hollandaise

Flaky croissants layered with mashed avocado, crispy bacon, sunny side eggs, and a blender-made lime chipotle hollandaise sauce.

Course Breakfast, Brunch

Cuisine American

Keyword bacon egg avocado breakfast sandwich, brunch sandwich recipe, croissant breakfast sandwich, lime chipotle hollandaise, spicy hollandaise sauce

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 433kcal

Author Cathy Pollak

Equipment

• baking sheet lined with parchment. For oven baking the bacon evenly.
• Blender For emulsifying the hollandaise sauce.
• nonstick skillet For cooking the eggs.
• Saucepan (small). For melting butter.

Ingredients

Sandwich:

• 8 slices bacon
• 2 ripe avocados mashed
• 1 tbsp (15 ml) fresh lime juice
• ½ tsp (0.5 g) ground cumin
• ¼ tsp (0.5 g) chipotle chile powder
• ¼ tsp (0.5 g) chile powder
• ½ tsp (3 g) garlic salt
• 2 tbsps (20 g) finely diced red onion
• 1 tsp (5 ml) olive oil for cooking the eggs
• 4 large eggs
• 4 large croissants

Lime Chipotle Hollandaise:

• ½ cup (113 g) unsalted butter
• 3 large egg yolks
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) adobo sauce (do not include remnants of chipotle peppers often found in canned adobo sauce)
• pinch garlic salt

Instructions

• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 10 to 20 minutes, depending on desired crispness. Transfer to a paper towel–lined plate and set aside.
  8 slices bacon
• To make the lime chipotle hollandaise sauce, melt the butter in a small saucepan over medium heat until fully melted and hot but not browned.
  ½ cup (113 g) unsalted butter
• Add the egg yolks, lime juice, adobo sauce, and garlic salt to a blender. Blend for about 5 seconds until slightly foamy. With the blender running on low speed, slowly pour in the hot butter in a thin, steady stream. Blend until smooth, thickened, and fully emulsified. Keep warm.
  3 large egg yolks, 1 tbsp (15 ml) fresh lime juice, 1 tbsp (15 ml) adobo sauce, pinch garlic salt
• In a medium bowl, combine the mashed avocado, lime juice, cumin, chipotle powder, chili powder, garlic salt, and diced red onion. Stir until evenly combined.
  2 ripe avocados, 1 tbsp (15 ml) fresh lime juice, ½ tsp (0.5 g) ground cumin, ¼ tsp (0.5 g) chipotle chile powder, ¼ tsp (0.5 g) chile powder, ½ tsp (3 g) garlic salt, 2 tbsps (20 g) finely diced red onion
• Heat a nonstick skillet over medium heat and lightly coat with olive oil. Crack one egg into the skillet and cook until the whites are mostly set. Carefully flip and cook for about 30 seconds more, until the whites are fully cooked and the yolk remains soft. Repeat with the remaining eggs.
  1 tsp (5 ml) olive oil, 4 large eggs
• Slice the croissants in half horizontally. Spread an even layer of the avocado mixture on the bottom halves. Top each with two slices of bacon and one cooked egg.
  4 large croissants
• Spoon or drizzle the lime chipotle hollandaise over each egg. Place the croissant tops over the filling and serve immediately.

Notes

• Add the butter slowly when making hollandaise to prevent curdling.
• The blender method creates a stable emulsion with minimal effort.
• If the sauce thickens too much, blend in 1 teaspoon warm water at a time.
• Any egg style works: scrambled, over-easy, or fried.

 

 

If you’re making these Bacon Egg Avocado Breakfast Sandwiches, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 190g | Calories: 433kcal | Carbohydrates: 17g | Protein: 13g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 440mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg

Have you made these Bacon Egg Avocado Breakfast Sandwiches? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Bacon Egg Avocado Breakfast Sandwich appeared first on Noble Pig.

Sausage, Egg, and Cheese Breakfast Pastries: An Overcorrection, On Purpose

Who else remembers being handed a Carnation Instant Breakfast and being told, sincerely, that this was breakfast.

It was basically a glass of milk, a packet of powder that smelled faintly like vitamin dust and something metallic, stirred until it looked passable (but barely), and then set in front of you like the problem had been solved. I drank it because adults had a way of presenting bad ideas with confidence. It was thick in a way milk should never be thick, so aggressively sweet, and left this film behind that made me aware of my own tongue for way too long. Stomach ache to follow. Even then, I remember thinking that something about this glass of chalk was wrong, and that if I had kids of my own, I would absolutely never hand them one of these and pass it on as their morning meal.

I didn’t know what the alternative would be at the time. I just knew I had much bigger aspirations when it came to feeding people, and a liquid breakfast definitely wasn’t it.

Years later, with my own kids, that pushed-down memory came back in a very specific way. Not as some grand parenting philosophy, but in a moment when I was half awake in the kitchen and making food before school. I was always refusing shortcuts, not because I was trying to prove anything, but because I remembered exactly what it felt like to be given something joyless and told it was sufficient. Somewhere along the way, puff pastry and a pan of sausage on the stove became one of my answers to that distant promise I’d made to myself without realizing it.

These sausage, egg, and cheese breakfast pastries start out looking like they might not be the most cooperative. You pile everything on, trust the pastry sides to hold, seal it the best you can, and hope the whole thing doesn’t unravel in the oven. It will feel questionable right up until the moment it isn’t, and then it makes sense in a way that’s satisfying. The pastry rises, the filling stays on the inside, and what comes out feels like something you feel good about putting in a kid’s hand as they run out the door.

Which is really what I wanted all along.

Why I Love This Recipe

• Sausage, eggs, and cheese have never let me down, and I’m not interested in reinventing that wheel.
• Puff pastry does all the work, and I don’t have to.
• These do look better than the effort involved, which is the only math I care about most days.
• I can make them once and stop thinking about morning meals for a few days.
• Nothing about this recipe requires inspiration or creativity. It’s just easy.
• They’re filling and fast and don’t come in a glass.

Ingredients

• Breakfast sausage – The regular kind we all grew up with. Not maple or artisanal, just plain sausage.
• Eggs – Simply scrambled, as we’re undoing years of powdered eggs served at the cafeteria. Also used for the egg wash.
• Milk – Enough to keep the eggs tender.
• Kosher salt – To make the eggs taste like food instead of a breakfast obligation.
• Black pepper – Coarse, preferably, so you can taste it.
• Cheddar cheese – Freshly shredded by you, and you can choose the sharpness level.
• Puff pastry – This is the breakfast glow-up, the redemption arc from being served the Carnation drinks.
• Water – Boring, but necessary for sealing the sides.

How to Make Sausage, Egg, and Cheese Breakfast Pastries

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the oven going)
  Heat the oven to 400°F (204°C) and line a baking sheet with parchment. Puff pastry needs a fully hot oven, so don’t skip this part.
• Step Two (cook the sausage)
  Brown the breakfast sausage in a large skillet over medium heat, breaking it up as you go. Once it’s cooked through, drain off most of the grease but leave about a tablespoon behind. That little bit stays for the eggs. Move the sausage to a bowl and set it aside.
• Step Three (scramble the eggs)
  In the same skillet, add the eggs, milk, salt, and pepper. Scramble gently over medium heat until the eggs are just set, not dry, not rubbery. Take the pan off the heat, add the sausage back in, and stir it together. Let it cool slightly so it doesn’t start melting the pastry on contact.
• Step Four (put it together)
  Roll out one sheet of puff pastry lengthwise just enough to smooth the seams. Divide the sausage and egg mixture into nine portions and space them out in a 3 × 3 grid, leaving about half an inch between each one. Top each portion with roughly a tablespoon and a half of shredded cheddar. Dip your finger in water and trace around each mound of filling. This is what keeps the edges sealed and prevents filling side exits in the oven.
• Step Five (seal and cut)
  Roll out the second sheet of puff pastry slightly larger than the first and lay it over the top. Press around each portion to seal, then cut the whole thing into nine squares using a pizza cutter or sharp knife. Crimp the edges with a fork and transfer the pastries to the prepared baking sheet.
• Step Six (egg wash and vent)
  Whisk the egg and water together and brush the tops of the pastries. Cut a small slit in the top of each one. That steam vent matters more than you think.
• Step Seven (bake)
  Bake for 14 to 17 minutes, until the pastry is golden and fully cooked. Let them cool for a few minutes before eating so the filling sets up just enough.

Recipe Tips

• Puff pastry does not like being warm. If it starts getting floppy while you’re working with it, put it back in the fridge for a few minutes to firm up.
• Let the sausage and eggs cool a bit before assembling. Hot filling and puff pastry do not work together well.
• Leave a little space between the filling piles, because crowding them is how you end up with leaking corners later.
• Water around the filling matters. This is the difference between clean seams and a baking sheet that looks like it’s been through something. You don’t want to find out.
• Cut the steam vents, because skipping this part is how the filling tries to escape sideways.
• Freshly shredded cheddar always melts better than pre-shredded.
• If the bottoms brown faster than the tops, move the pan up a rack for the last few minutes, like that was the plan all along.

Storage & Freezing

• I always bake these first, let them cool completely, and then freeze them. Puff pastry needs that initial bake to set its shape. Once it’s baked, the layers are more stable. If you freeze them raw, all the moisture from the eggs and sausage has nowhere to go when they thaw, and it ends up softening the pastry from the inside. I don’t like that outcome, so I stopped going that route.
• Once they’re fully cooled, freezing them in a single layer is the move, then transferring them to a container or freezer bag. Cooling first does matter here. Warm pastries create condensation, and condensation is how you lose the texture you just did all that work for.
• To reheat, I go straight from frozen into the air fryer or oven. Thawing sounds reasonable, but it gives moisture time to migrate back in before heat can drive it back out. An air fryer at 325°F for about 8 to 10 minutes gets the pastry crisp again while the filling heats through. A low oven works too if you’re doing more than a couple.
• If they’re coming out of the fridge instead of the freezer, a quick reheat in the oven or air fryer brings them back easily. I avoid the microwave unless I’m out of options. It warms them, but it’s my least favorite choice.
• This is the version I handed to my kids on the way out the door during the school years. It stays together, reheats well, and it doesn’t turn into a soggy regret by the time it’s eaten.

FAQs

• Can I use a different sausage?
  Yes. Breakfast sausage is what I use most often because it seasons the eggs without extra work. Bacon works if you already have it cooked and chopped, but it’s a different texture and a little messier inside the pastry. I don’t use Italian sausage here because the flavor completely takes over.
• Do I really need to cook the eggs first?
  Yes. Raw eggs release moisture as they cook, and inside puff pastry that turns into leaks. Scrambling them first keeps everything where it belongs and gives you a filling that heats evenly instead of half-setting in the oven.
• Why freshly shredded cheese?
  Pre-shredded cheese is coated so it doesn’t clump in the bag. That coating also keeps it from melting the way I want here. I shred it myself because it melts into the eggs instead of sitting there in pieces.
• What if my puff pastry cracks or looks uneven?
  It’s fine. Puff pastry forgives a lot once it hits a hot oven. As long as the filling is sealed and you’ve given it a steam vent, it will sort itself out.
• Why the little slit on top?
  Steam needs somewhere to go. Without it, pressure finds the weakest seam and pushes filling out the side. One small slit saves you from that.
• Can I make these bigger or smaller?
  You can, but nine is the sweet spot for standard puff pastry sheets. Bigger ones take longer to heat through, and smaller ones don’t feel worth the effort to me.
• Why 400°F?
  Puff pastry wants a hot oven right away so the layers lift before the butter melts out. A cooler oven gives you flatter results and more leaking.
• Can I add vegetables?
  You can, but keep them cooked and dry. Any extra moisture will show up where you don’t want it. I keep these simple on purpose.

From My Kitchen Notes

Just a few things that gave me pause when thinking about this recipe.

• I still think about how many things we were handed as kids and told, this counts, this is fine, this is enough, and how long it takes to realize none of that actually held up. Too many.
• There was a whole era where breakfast came from a packet, mixed with milk, and everyone agreed not to ask too many questions about it. This recipe is not that situation.
• I notice now how different it feels to make something that doesn’t need defending, explaining, or selling once it’s done. It just tastes good, and I like that.
• Was “convenience” just permission to stop caring, especially when it came to food?
• The first bite of these breakfast pastries is the best one, when the puff pastry shatters and all the flavors hit all at once.

More Homemade Breakfasts I’ve Handed My Kids As They Walked Out the Door

• Peanut Butter and Jelly Overnight Oats – Five minutes. No notes.
• Lemon Pop Tarts – Pie crust, lemon curd, glaze.
• Air Fryer Cinnamon Raisin Bagels – 30 minutes, four ingredients.
• Vanilla Baked Doughnuts – Strawberry glaze, gone fast.

This post may contain affiliate links. Please read my disclosure policy.

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Sausage, Egg, and Cheese Breakfast Pastries

Flaky sausage, egg, and cheese breakfast pastries made with puff pastry and baked until golden. A savory, filling breakfast pastry with seasoned sausage, softly scrambled eggs, and cheddar sealed inside crisp layers.

Course Breakfast

Cuisine American

Keyword breakfast puff pastry, make ahead breakfast pastries, sausage egg and cheese breakfast pastries, sausage egg and cheese pastries, sausage egg and cheese puff pastry, savory breakfast pastries

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 9

Calories 390kcal

Author Cathy Pollak

Equipment

• large skillet For browning sausage and scrambling eggs.
• baking sheet Supports the pastries while baking.
• parchment paper Prevents sticking.
• rolling pin Smooths and expands the puff pastry sheets.
• Pizza Cutter or sharp knife. Cleanly cuts the pastries without compressing the layers.
• pastry brush Applies the egg wash evenly.

Ingredients

• 8 oz (227 g) ground breakfast sausage
• 5 large eggs
• 1 tbsp (15 ml) milk
• ¾ tsp (5 g) kosher salt
• ¼ tsp (1 g) coarse ground black pepper
• 1 package (2 sheets) puff pastry thawed according to package directions
• 1 cup (113 g) freshly grated cheddar cheese
• water for sealing edges

Egg Wash:

• 1 large egg
• 1 tbsp (15 ml) water

Instructions

• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
• In a large skillet over medium heat, cook the breakfast sausage, breaking it up as it cooks, until fully browned and cooked through. Drain off all but about 1 tablespoon (15 ml) of the rendered fat. Transfer the sausage to a clean bowl and set aside.
  8 oz (227 g) ground breakfast sausage
• In the same skillet, add the eggs, milk (1 tablespoon / 15 ml), kosher salt, and black pepper. Scramble the eggs over medium heat until just set. Remove the skillet from the heat, add the cooked sausage back to the eggs, and stir to combine. Set aside to cool slightly.
  5 large eggs, 1 tbsp (15 ml) milk, ¾ tsp (5 g) kosher salt, ¼ tsp (1 g) coarse ground black pepper
• Lightly roll out one sheet of puff pastry on a floured surface, lengthwise, just enough to smooth the seams. Divide the sausage and egg mixture evenly into 9 portions and place them onto the pastry in a 3-by-3 grid, leaving at least ½ inch (1.3 cm) of space between each portion. Top each portion with about 1½ tablespoons (15 g) of shredded cheddar cheese.
  1 package (2 sheets) puff pastry, 1 cup (113 g) freshly grated cheddar cheese
• Dip a finger in water and lightly trace around each filling mound to help seal the pastry.
  water
• Roll out the second sheet of puff pastry slightly larger than the first. Carefully place it over the filled sheet and gently press around each portion to seal. Use a pizza cutter or sharp knife to cut the pastry into 9 equal squares. Use a fork to crimp the edges of each pastry and transfer them to the prepared baking sheet.
• In a small bowl, whisk together the egg and water (1 tablespoon / 15 ml) to make the egg wash. Brush the tops of the pastries evenly with the egg wash. Using a sharp knife, cut a small slit in the top of each pastry to allow steam to escape.
  1 large egg, 1 tbsp (15 ml) water
• Bake for 14 to 17 minutes, or until the puff pastry is golden brown and fully cooked through. Remove from the oven and allow the pastries to cool for a few minutes before serving.

Notes

• Nutrition values account for puff pastry and cheese variability; values are estimated per pastry.
• If using fine table salt instead of kosher salt, reduce the amount by half.
• Steam vents are essential to prevent side leakage during baking.

 

If you’re making these sausage, egg, and cheese breakfast pastries, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 150g | Calories: 390kcal | Carbohydrates: 22g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 540mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg

The post Sausage, Egg, and Cheese Breakfast Pastries appeared first on Noble Pig.

Bagel Breakfast Casserole with Kielbasa

Bagels don’t necessarily tiptoe into breakfast, they take over. They soak up the eggs, cream, and broth in this overnight breakfast casserole like they’ve been waiting for this role, and honestly, they nail it. The kielbasa barges in with that smoky punch I’ll never stop chasing, and sharp cheddar locks it all down, bubbling over the top until the whole thing feels like it’s showing off. When I pull this bagel breakfast casserole from the oven, suddenly feeding people looks effortless.

And let me just note my own love affair with kielbasa started young. I was that kid tearing into sandwiches piled high with smoky slices (yes, weirdo), yellow mustard dripping, crusty bakery rolls from this bakery in downtown Los Angeles cracking and shattering with every bite. Totally ruined me in the best way. Ever since, I chase the kielbasa-bread duo, so of course it had to end up baked into this cheesy breakfast casserole. It’s a craveworthy meal for me.

Why I Love This Recipe

• The bagels don’t get soggy like regular bread in a breakfast casserole.
• Cheese pulls in this cheesy breakfast casserole are worth bragging about.
• Works for breakfast, lunch, or a midnight raid.
• My forever bread-meets-meat story with kielbasa.

Ingredients

A few essentials that turn a pile of bagels and eggs into something craveworthy.

• Onion bagels — chewy and sturdy.
• Kielbasa — smoky and bold.
• Mushrooms — earthy and savory.
• Shallot — mellow bite.
• Eggs — the base of it all.
• Heavy cream and whole milk — for richness.
• Beef broth — keeps things flavorful.
• Spicy brown mustard — sharp kick.
• Green onions — fresh finish.
• Salt and coarse black pepper — the basics.
• Extra-sharp cheddar — melty and indulgent.

How to Make This Bagel Breakfast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (dry out the bagels)
  Bagel cubes need to be stale or they’ll collapse in the custard. I spread mine on a baking sheet for a full day, but if time is tight a quick 15 to 20 minutes in a 350°F (175°C) oven gets the job done.
• Step Two (get the dish ready)
  Heat the oven to 375°F (190°C) and coat a 9×13-inch (23×33 cm) baking dish with nonstick spray.
• Step Three (brown the kielbasa)
  Slice the kielbasa and let it sizzle in a nonstick pan until the edges crisp and the smoky aroma starts filling the kitchen. Pull it onto a paper towel lined plate to hold. This is where the sausage breakfast casserole side of things comes alive.
• Step Four (cook the veggies)
  Add a little oil to the pan before tossing in the mushrooms. Let them cook down until the liquid is gone. Stir in the shallot and give it another minute or two until softened, then take the pan off the heat.
• Step Five (make the custard)
  In a big bowl, whisk the eggs, cream, milk, broth, mustard, green onion, salt, and pepper. Think of it like the heart of any good egg casserole.
• Step Six (build the casserole)
  Add the bagel cubes and stir until they’re soaked. Fold in the kielbasa, the mushroom-shallot mix, and half the cheese. Spread it into the prepared dish, cover, and tuck it in the fridge overnight. This is the make-ahead breakfast casserole moment that makes mornings easy.
• Step Seven (bake and finish)
  When you’re ready, uncover and scatter the rest of the cheese on top. Bake for 45 to 60 minutes, until an instant-read thermometer in the center reads 160°F (71°C). What comes out is a true cheesy breakfast casserole. Let it rest for 20 minutes before serving.

Recipe Tips

Little moves that make this casserole shine.

• This is a make-ahead breakfast casserole through and through. Letting it sit overnight is what gives the bagels time to drink up all that custard.
• If you’re more egg-forward, think of this as part egg casserole too. Nothing wrong with sneaking in an extra yolk if that’s your thing.
• Cheese matters. Extra-sharp cheddar makes this a true cheesy breakfast casserole, but mixing in a little mozzarella or gouda never hurt.
• Try this: kielbasa is my favorite, but any smoked sausage will carry this sausage breakfast casserole just fine.
• Don’t skip the rest after baking. It sets the whole thing so you can slice neat squares instead of scooping a mess.

Storing and Serving This Bagel Breakfast Casserole

Here’s how I handle leftovers and keep this breakfast casserole tasting good.

• Leftovers: Keep covered in the fridge for 3 to 4 days. I usually move slices into airtight containers.
• Reheating: Quick zap in the microwave works, but I like slipping it into a 325°F (165°C) oven until warmed through.
• Freezing: Wrap cooled slices in plastic and tuck them into freezer bags. They’ll keep for about 2 months. Thaw in the fridge overnight before reheating.
• Serving: When it comes to what to serve with breakfast casserole, I keep it simple with a honey lime fruit salad or crispy breakfast potatoes, or even a green salad if it’s lunch.

FAQs

• Can I use a different sausage instead of kielbasa?
  Yes. This is still a sausage breakfast casserole if you go with smoked sausage, chorizo, or even a milder link. Kielbasa just gives that smoky edge I like.
• Do I have to make it ahead?
  You’ll get the best results as a make-ahead breakfast casserole. The bagels need time to soak up the custard, which is why I always let it sit overnight.
• Can I add more veggies?
  Go for it. Bell peppers, spinach, or even zucchini can slip into this egg casserole without throwing anything off.
• Can this feed a crowd?
  Absolutely. It’s an easy breakfast casserole for a crowd since you can double the recipe and bake it in two dishes.
• What’s the best way to serve it?
  I treat it like a cheesy breakfast casserole centerpiece. Slice it into squares and pair it with fruit, potatoes, or something light on the side.
• Can I prep this for the holidays?
  Yes. This overnight breakfast casserole is perfect for holidays, brunches, or any morning when you want to take it easy.

More Breakfast Casseroles to Try

Once you’ve baked this bagel breakfast casserole, you’ll see how many directions a make-ahead dish can go. Here are some of my other favorites, both sweet and savory:

• Blueberry Cinnamon Roll Casserole — refrigerated cinnamon rolls, blueberries, cinnamon.
• Cinnamon Roll Casserole — refrigerated cinnamon rolls.
• Monte Cristo Casserole — buttery, cheesy, sweet and savory.
• Overnight Breakfast Casserole — biscuits, bacon, sausage, tots.
• Overnight Panettone Eggnog French Toast Casserole — spiced and perfect.
• Blueberry French Toast Casserole — sweet, eggy bread with blueberries.
• Cheesy Pepperoni Strata — rustic bread, pepperoni, spinach, cheddar.
• Overnight Apple Pie French Toast Bake — soakable bread and apple pie filling.

Finishing Off This Bagel Breakfast Casserole

Bagels crash the party, soaking up every bit of custard and holding steady under a blanket of sharp cheddar. Kielbasa barges in smoky and bold, the way it always does, and suddenly this make-ahead breakfast casserole is rich, cheesy, and exactly the kind of bread-and-sausage craving I’ve been chasing since I was a kid.

This post may contain affiliate links. Please read my disclosure policy.

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Bagel Breakfast Casserole with Kielbasa

Bagels, smoky kielbasa, and sharp cheddar bake into one rich, cheesy overnight breakfast casserole that’s easy to make ahead and perfect for feeding a crowd.

Course Breakfast, Brunch

Cuisine American

Keyword bagel breakfast casserole, cheesy breakfast casserole, easy breakfast casserole for a crowd, egg casserole, Make Ahead Breakfast casserole, Overnight Breakfast Casserole, Overnight Egg Casserole, sausage breakfast casserole, what to serve with breakfast casserole

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Overnight Chill and Resting: 8 hours hours 20 minutes minutes

Total Time 9 hours hours 45 minutes minutes

Servings 12

Calories 414kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33). Roomy enough for all the layers.
• nonstick skillet Browns the kielbasa and cooks the veggies.
• mixing bowls To whisk the custard.
• whisk For beating eggs and cream together.

Ingredients

• 1 lb (454 g) onion bagels cubed
• cooking spray
• 14 oz (397 g) kielbasa halved lengthwise and sliced
• 1 tbsp (15 ml) vegetable oil
• 10 oz (283 g) sliced mushrooms
• 1 large shallot finely minced
• 10 large eggs
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) low-sodium beef broth
• ½ cup (120 g) spicy brown mustard
• ¼ cup (25 g) sliced green onions
• 1 tsp (6 g) table salt
• 1 tsp coarsley ground black pepper
• 8 oz (227 g) shredded extra-sharp cheddar cheese divided

Instructions

• Place the bagel cubes on a baking sheet and let them stale overnight until completely dry, about 24 hours. Alternatively, bake them in a 350°F (175°C) oven for 15 to 20 minutes.
  1 lb (454 g) onion bagels
• Preheat the oven to 375°F (190°C) and coat a 9×13-inch (23×33 cm) baking dish with nonstick spray.
  cooking spray
• In a nonstick pan over medium heat, brown the kielbasa until the edges are crisp. Remove with a slotted spoon onto a paper towel lined plate.
  14 oz (397 g) kielbasa
• Add the oil to the same pan, then stir in the mushrooms and cook until they release their liquid and it evaporates. Stir in the shallot and cook until softened, 1 to 2 minutes. Remove from the heat.
  1 tbsp (15 ml) vegetable oil, 10 oz (283 g) sliced mushrooms, 1 large shallot
• In a large bowl, whisk together the eggs, cream, milk, broth, mustard, green onion, salt, and pepper.
  10 large eggs, 1 cup (240 ml) heavy cream, ½ cup (120 ml) whole milk, ½ cup (120 ml) low-sodium beef broth, ½ cup (120 g) spicy brown mustard, ¼ cup (25 g) sliced green onions, 1 tsp (6 g) table salt, 1 tsp coarsley ground black pepper
• Add the bagel cubes to the bowl and toss to coat in the mixture.
• Fold in the kielbasa, mushroom-shallot mixture, and half of the cheese. Transfer everything to the prepared baking dish, cover, and refrigerate overnight.
  8 oz (227 g) shredded extra-sharp cheddar cheese
• When ready to bake, sprinkle the remaining cheese over the top. Bake for 45 to 60 minutes, or until an instant-read thermometer inserted in the center registers 160°F (71°C).
• Let the casserole rest for 20 minutes before serving.

Notes

• Bagels make this sturdier than most breakfast casseroles, with a chewy bite that doesn’t go soggy.
• For a true cheesy breakfast casserole, mix cheddar with gouda or mozzarella.
• Kielbasa is classic here, but any smoked sausage works in this sausage breakfast casserole.
• This is the kind of make-ahead breakfast casserole that shines on weekends or holidays.
• Bell peppers, spinach, or zucchini can be folded in if you like more of an egg casserole feel.

 

If you’re making this bagel breakfast casserole, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 220g | Calories: 414kcal | Carbohydrates: 23g | Protein: 17g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 216mg | Sodium: 875mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg

Have you made this Bagel Breakfast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheesy Bagel Breakfast Casserole with Kielbasa (Overnight Recipe) appeared first on Noble Pig.

Overnight Breakfast Casserole

Recipe Tips

Here are some tips to keep in mind when making this breakfast casserole:

• Prep ahead and feel free to make it the night before to save time in the morning. Just pop it in the fridge until you’re ready to bake.
• You can mix and match ingredients based on what you have on hand. Try different veggies, cheeses, or even leftover meats for a fun twist.
• For an extra crunchy top, consider adding some extra cheese or breadcrumbs during the last few minutes of baking.
• Make sure the eggs are cooked through, especially in the middle of the casserole. If it’s still jiggly, give it a bit more time in the oven.
• Don’t skip the 10-minute resting time after baking. This helps everything set up nicely, making it easier to slice and serve.
• This casserole pairs well with a side of fresh fruit or a light salad for a balanced meal.

More Breakfast Casserole Recipes

Here are a few other casseroles I make when I’m not baking this biscuit and bacon version:

• Bagel Breakfast Casserole with Kielbasa – smoky sausage and plenty of cheddar.
• Cheesy Pepperoni Strata – rustic bread layered with pepperoni, spinach, and cheese.
• Cinnamon Roll Casserole – sweet and simple with refrigerated rolls.
• Overnight Apple Pie French Toast Bake – cozy, sweet, and holiday-ready.

This post may contain affiliate links. Please read my disclosure policy.

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Overnight Breakfast Casserole

This overnight breakfast casserole is the answer to an easy, all-in-one breakfast. Biscuits, bacon, sausage, and tater tots—basically all the best parts of a breakfast plate in a single bite.

Course Breakfast

Cuisine American

Keyword Overnight Breakfast Casserole

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Chilling 8 hours hours

Total Time 9 hours hours 5 minutes minutes

Servings 10

Calories 600kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• baking dish 9x13
• mixing bowls
• whisk
• Knife

Ingredients

• 1 can (16.3 oz.) Pillsbury Grands, Southern Homestyle Biscuits, Buttermilk
• 1 (32 oz.) bag frozen tater tots
• 2 cups seasoned sausage, browned and drained, (I used Jimmy Dean Hot sausage)
• 2 cups chopped, green bell peppers
• 2 cups shredded cheddar cheese
• 10 slices bacon, fully cooked and crumbled
• 1/3 cup sliced green onion
• 7 large eggs
• 1-1/2 cups half and half
• 1/2 tsp garlic powder
• 1/4 tsp table salt
• 1/4 tsp finely ground black pepper

Instructions

• With a sharp knife, cut each biscuit into quarters and set aside.
  1 can (16.3 oz.) Pillsbury Grands, Southern Homestyle Biscuits, Buttermilk
• Place the tater tots on the bottom of a 9x13-inch baking dish.
  1 (32 oz.) bag frozen tater tots
• Top the tater tots with cooked sausage, bell peppers, biscuit chunks, cheese, bacon, and green onion.
  2 cups seasoned sausage, browned and drained, (I used Jimmy Dean Hot sausage), 2 cups chopped, green bell peppers, 2 cups shredded cheddar cheese, 10 slices bacon, fully cooked and crumbled, 1/3 cup sliced green onion
• In a medium mixing bowl, whisk together the eggs, half-and-half, and seasonings. Pour the egg mixture evenly over the casserole.
  7 large eggs, 1-1/2 cups half and half, 1/2 tsp garlic powder, 1/4 tsp table salt, 1/4 tsp finely ground black pepper
• Cover the casserole tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
• Preheat the oven to 350°F.
• While the oven is preheating, remove the chilled casserole from the refrigerator so it’s not too cold when it goes into the oven.
• Bake casserole for 50-55 minutes or until eggs are cooked through, especially in the middle of the casserole. Remove from oven and let rest 10 minutes before serving.

Notes

For optimal outcomes when making this overnight breakfast casserole, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 261g | Calories: 600kcal | Carbohydrates: 46.2g | Protein: 18g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.2g | Cholesterol: 72mg | Sodium: 710mg | Potassium: 351mg | Fiber: 3g | Sugar: 6g | Vitamin A: 134IU | Vitamin C: 16.7mg | Calcium: 206mg | Iron: 2mg

Have you made this Overnight Breakfast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Overnight Breakfast Casserole appeared first on Noble Pig.

Sausage and Sweet Potato Hash

Sweet potato season is finally here, and I couldn’t be more excited. For this sausage and sweet potato hash, I like to use both white and orange sweet potatoes (or yams) because they each bring something special to the dish. The contrast in flavors makes every bite a little adventure.

Sausage and sweet potato are a classic pair, and they really shine together in this hash. The combo of salty and sweet with a hint of spice takes is perfection, and I love using Italian sausage since it’s already seasoned just right. Trust me, this dish is so much better than using ground beef, and it’s perfect as a side for roast chicken or pork. Plus, those white sweet potatoes -they add a mild sweetness that balances everything out nicely.

Why I Love This Recipe

• I love how versatile this hash is; it works for any meal and can be customized with whatever veggies I have.
• The vibrant colors make it visually appealing and perfect for sharing.
• The leftovers are just as tasty and make for a quick meal later in the week.

Ingredients

Here’s a quick look at each ingredient in this recipe:

• White and Orange Sweet Potatoes: I use both because they add different flavors. The white ones are sweeter and milder, while the orange ones bring heartiness to the dish.
• Italian Sausage: Feel free to use mild or spicy.
• Yellow Onion
• Green and Red Bell Peppers: I use both to add color, crunch and flavor.
• Salt
• Ground Cumin: I have found cumin complements the sausage and sweet potatoes perfectly.
• Smoked Paprika: Add a subtle smokiness that doesn’t overwhelm the other flavors.
• Fresh Parsley

How To Make Sausage and Sweet Potato Hash

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step 1: Bring a large pot of salted water to a boil. I like to use just enough salt so it adds a bit of flavor to the sweet potatoes. Once boiling, add the cubed sweet potatoes and let them cook for about 4-5 minutes, or until they’re almost tender. Just be careful not to overcook them; otherwise, they’ll turn to mush and lose their shape. When they’re ready, drain the pot and set the sweet potatoes aside.
• Step 2: Meanwhile, heat a large nonstick skillet over medium-high heat. I usually brown the sausage until it’s cooked through, then remove it from the skillet and place it on a towel-lined plate. If there isn’t enough fat left in the pan, feel free to add 1-2 teaspoons of vegetable oil. Next, add the onion and sauté it for about 5 minutes until it’s softened.
• Step 3: Now, toss in the bell peppers and sauté for another 5 minutes. I love the color and flavor they bring! Stir in the cumin, smoked paprika, and salt. Gently fold in the sausage and sweet potatoes to warm everything up, being careful not to break up the sweet potatoes. Finally, transfer the mixture to a serving dish and sprinkle with a bit of parsley for a fresh touch.

Recipe Tips

Here are a few tips to help you get the most out of this recipe:

• I cube my sweet potatoes into 1-inch pieces to make sure they cook evenly and finish cooking at the same time.
• If you prefer a little kick, use spicy Italian sausage. It adds an extra layer of flavor that really amps up the dish. Red pepper flakes can be used to spice up individual portions.
• Don’t skip the fresh parsley at the end; it brightens everything up.
• Leftovers taste just as good the next day, so don’t hesitate to make a big batch. They reheat well and are great for quick meals.
• Feel free to swap in other veggies based on what you have. Zucchini or spinach can be great additions if you want to mix it up.

Storage and Freezing

Here’s how I store my sweet potato hash for enjoying at a later time:

• I store leftovers in an airtight container in the fridge for up to 4 days. It makes for a quick meal when I’m in a rush.
• If you want to keep it longer, you can freeze individual portions. Just make sure they’re in freezer-safe containers, and they’ll last for about 2-3 months.
• When reheating, I like to use a skillet on low heat to bring it back to life. It helps maintain that nice texture instead of making it soggy in the microwave.
• If the sweet potatoes seem a bit dry after reheating, I’ll add a splash of broth or water to help moisten them up.

More Sweet Potato Recipes

If you’re looking for more ways to enjoy sweet potatoes, check out more of my sweet potato recipes:

• streuseled sweet potato casserole
• sweet potato muffins
• sweet potato pasta salad
• sweet potato pie

This post may contain affiliate links. Please read my disclosure policy.

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Sausage and Sweet Potato Hash

This sausage and sweet potato hash highlights the best sweet and savory flavors of the season. it’s a great option for breakfast, brunch or dinner when you're craving something tasty, filling, and easy to make.

Course Breakfast, Main Course, Side Dish

Cuisine American

Keyword Sausage and Sweet Potato Hash

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 398kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• large pot
• Colander
• skillet

Ingredients

• 2-1/2 lbs. mixture of white and orange (yams) sweet potatoes peeled and cubed into bite-sized pieces
• 1 lb. fresh Italian ground sausage mild or spicy
• 1/2 one large yellow onion, finely diced
• 1 large green bell pepper, finely chopped
• 1 large red bell pepper, finely chopped
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. table salt
• 1 tsp. minced fresh parsley

Instructions

• Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and boil for 4-5 minutes, or until they’re almost tender. Don’t overcook them, or they’ll turn to mush and lose their shape. Drain the pot and set the sweet potatoes aside.
  2-1/2 lbs. mixture of white and orange (yams) sweet potatoes
• Meanwhile, in a large nonstick skillet over medium-high heat, brown the sausage and cook it through. Remove the sausage and place it on a towel-lined plate. If there isn’t enough fat left in the pan, add 1-2 teaspoons of oil (any), then add the onion and sauté for about 5 minutes.
  1 lb. fresh Italian ground sausage, 1/2 one large yellow onion, finely diced
• Add the bell peppers and sauté for another 5 minutes. Stir in the cumin, smoked paprika, and salt. Gently stir in the sausage and cooked sweet potatoes to warm them up, being careful not to break up the sweet potatoes. Transfer to a serving dish and sprinkle with parsley.
  1 large green bell pepper, finely chopped, 1 large red bell pepper, finely chopped, 1 tsp. ground cumin, 1 tsp. smoked paprika, 1/2 tsp. table salt, 1 tsp. minced fresh parsley

Video

Notes

For optimal outcomes when making this sausage and sweet potato hash, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 302g | Calories: 398kcal | Carbohydrates: 37g | Protein: 16g | Fat: 20.7g | Saturated Fat: 6.8g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.2g | Cholesterol: 54mg | Sodium: 545mg | Potassium: 1141mg | Fiber: 5.1g | Sugar: 13g | Vitamin A: 1358IU | Vitamin C: 88mg | Calcium: 82mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sausage and Sweet Potato Hash appeared first on Noble Pig.

Have you guys seen the wildfires burning out of control here on the West Coast? It’s so awful! And really, I’m not anywhere near them, but the sky here in Oregon is still covered in a thick layer of smoke. I think the wind from the North is funneling the smoke into our valley from Washington state. It’s not pretty.

The swirly, grey haze coupled with temperatures in the nineties, is just really depressing. Walking outside and smelling the smoke and feeling the heat makes me feel “bleh”. I can’t even imagine what it’s like to have to fight these fires in these types of conditions (or any condition). I really hope we get some type of rain soon to help. However, that doesn’t seem likely in the middle of August.

Of course the fire situation has nothing to do with The Best 5-Ingredient Sausage Gravy for Biscuits, other than looking to comfort food in times of feeling dull. And biscuits and gravy sure would brighten my day. In fact, I even have the perfect comfort food Biscuits and Gravy Dip appetizer for times like these!

So, here’s a tip, when browning sausage or ground beef for this recipe, use a potato masher to smash the meat into smaller pieces while it’s still cooking. This way you do not have any large lumps in your final dish.

This particular recipe has two REALLY specific ingredients that make it great; Jimmy Dean Sausage and Old Bay seasoning. These two items are what make it possible to only use five ingredients….no other seasoning is necessary.

Pour the gravy over your favorite biscuits, (these are mine), and enjoy.

There are lots comfort food ideas when it comes to breakfast. I definitely love the sound of Fall Breakfast Hash. This Breakfast Pull-Apart Bread also has my name all over it. A collection of 20 Coffee Cakes Perfect for Sunday Morning are always great to have in your breakfast wheelhouse. These Pulled Pork Breakfast Wraps will also have your family in food heaven after the first bite. This Everything Bagel Breakfast Casserole is also breakfast perfection.

The post The Best 5-Ingredient Sausage Gravy for Biscuits + VIDEO appeared first on Noble Pig.

BACON JAM!! Can you hear me, I just yelled that. Have you ever tried bacon jam? I’m sorry if you haven’t, because it’s amazing. And once you taste it, you will have a hard time having breakfast without it. My mouth waters every time I think of it.

There are many different ways and ingredients you can use to prepare bacon jam, but I prefer a smokey version. I love melting cheese on top of an English muffin and spreading it right on top, while topping the other side of the muffin with an egg. Sometimes I just dollop a spoonful right on top of my scrambled eggs, it’s just as delicious either way. You must try this!!

While I love traditional jams, my Quick Banana-Lime Jam and Strawberry Jam and Pepper Jelly come to mind, this Smokey Bacon Jam is something different. Honestly this jam is incomparable and superior to all other jams in my opinion. I mean, how could you go wrong with spreadable bacon?

I love Bacon (and pork) so much, I’ve put together my own Pork Bucket List.

What’s a Pork Bucket List? It’s a list of ways to enjoy pork, whether it’s creating a new recipe or mastering an old one, experiencing pork in a new way or traveling to a pork-inspired restaurant in or out of your area. The sky is the limit when it comes to creating this dream list. Making and stocking my fridge with Smokey Bacon Jam was at the top of my Pork Bucket List. I know, I’m a weirdo.

It feels so good to finally check something off.

Can you even handle how good this is going to be?

I promise you will love the flavors of this Smokey Bacon Jam, we could barely stop eating it. It looks like I’ll have to make another batch very soon. I’m not complaining.

The post Smokey Bacon Jam appeared first on Noble Pig.

So when he wakes up with 15 minutes to spare, I need quick breakfast options that are simple to put together and that the kids are willing to eat. These little breakfast wraps satisfy both requirements and are ready to serve very quickly. My kids have been gobbling them up this past week as I’ve been trying out back-to-school breakfast options.

Thank goodness Johnsonville is helping moms ‘hack’ morning time starting with this new (faster) approach to cooking a real, protein-packed breakfast – new fully cooked breakfast sausage. Just pop in the microwave for 30 seconds and they are ready to eat. Three new varieties include Original breakfast sausage, Vermont Maple Syrup and Turkey breakfast links.

These sausages are making their nationwide debut during the month of September and I encourage you to give them a try, they are a delicious way to start the morning, kids and adults alike.

The post Quick and Easy Breakfast Sausage Wraps appeared first on Noble Pig.

The crust here is cheese based, you just press it in the pan and it’s ready to go…no skills required.

While quiche is often served for just breakfast or brunch, this is definitely perfect for dinner too. It’s not eggy or flavorless. In fact it’s bursting with all kinds of tastes and works great for leftovers.

Here is the cheese crust pressed right into the bottom and up the sides of a 2-quart pan.

I steamed the cauliflower and broccoli in my favorite covered pan.

This is what it looks like before heading into the oven.

Enjoy this one over the weekend!

The post Broccoli, Bacon and Cheese Pie appeared first on Noble Pig.

These little breakfast bites hit the nail on the head when it came to making a quick and easy nibble that tastes great. They were gobbled up so fast I barely got to taste one. I served this for breakfast but I couldn’t help thinking a tray of these would be the perfect brunch appetizer. It would be very easy to execute a large platter of these for a crowd.

I hope you get a chance to try them. I made them double stack but if you are feeding small children you could always leave some single-layered.

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One Year Ago: Biscuits and Gravy Dip
Two Years Ago: Caramel Toffee Fruit Dip
Three Years Ago: Pumpkin Crumb Coffee Cake
Four Years Ago: Upside Down Apple Pie

Disclosure: This recipe was created for Johnsonville Sausages as part of their brand ambassador, “Delish Dish” blogger program. I was provided with product to make this wonderful recipe for all of you. All opinions are always 100{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} my own.

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