Best 6 Egg Sausage And Apple Brunch Recipes

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Indulge in a culinary symphony of flavors with our delectable Egg, Sausage, and Apple Brunch recipes! This tantalizing spread features a delightful medley of dishes that will elevate your brunch experience to new heights. From the classic Egg Sausage and Apple Casserole, a harmonious blend of savory sausage, crisp apples, and fluffy eggs, to the irresistible Sausage and Sweet Potato Hash, a vibrant combination of roasted sweet potatoes, succulent sausage, and aromatic spices, each recipe promises a unique taste sensation.

Embark on a culinary adventure with our savory Sausage and Apple Stuffed Crepes, where tender crepes envelop a flavorful filling of sausage, apples, and creamy cheese. Treat your taste buds to the heavenly combination of sweet and savory with our mouthwatering Apple and Sausage Kabobs, where juicy sausage and crisp apple slices are grilled to perfection. And for a delightful twist, try our unique Sausage and Apple Waffles, a delightful fusion of breakfast and brunch, where fluffy waffles are topped with a sweet and savory sausage and apple compote.

Whether you're hosting a special brunch gathering or simply seeking a memorable weekend meal, these Egg, Sausage, and Apple Brunch recipes are guaranteed to impress. Each dish is carefully crafted with fresh ingredients and bursting with flavor, promising an unforgettable culinary experience. So, gather your loved ones, set the table, and prepare to embark on a taste journey that will leave your palate craving for more.

Let's cook with our recipes!

APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE



Apple-Sausage-Cheddar Breakfast Bake image

Apple pie filling, fresh apples and breakfast sausage links make this yummy do-ahead egg bake extra yummy!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

2 packages (12 oz each) Johnsonville® Original breakfast sausage links
1 can (21 oz) apple pie filling with more fruit
2 medium apples, peeled, chopped (about 2 cups)
2 cups shredded sharp Cheddar cheese (8 oz)
1 1/2 cups Original Bisquick™ mix
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
  • In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
  • Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 1 g

EGG, SAUSAGE AND APPLE BRUNCH



Egg, Sausage and Apple Brunch image

Make and share this Egg, Sausage and Apple Brunch recipe from Food.com.

Provided by mary winecoff

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb pork sausage
6 large apples, peeled, cored and thickly sliced
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter
6 eggs, beaten to blend

Steps:

  • Shape sausage into 3 inch patties.
  • Cook in a large skillet over medium-high heat until browned, about 7 minutes per side.
  • Pour off fat.
  • Reduce heat to medium.
  • Add apples; sprinkle with sugar and cinnamon and cook until softened, stirring frequently, about 10 minutes.
  • Transfer mixture to serving platter and keep warm.
  • Wipe skillet with paper towel.
  • Melt butter in skillet over low heat.
  • Add eggs and scramble to desired firmness.
  • Add to platter and serve.

EGGS BENEDICT WITH APPLE SAUSAGE AND MUSTARD HOLLANDAISE



Eggs Benedict with Apple Sausage and Mustard Hollandaise image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

1 clove garlic
Kosher salt and freshly ground black pepper
5 tablespoons canola oil
1 small Granny Smith apple, finely grated
1/2 small onion, finely grated
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1 pound ground pork
2 tablespoons pure maple syrup
Pinch cayenne pepper
3 large egg yolks, lightly beaten
1 1/2 sticks (12 tablespoons) unsalted butter, melted until foamy, foam skimmed
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon Dijon mustard
Dash hot sauce
Kosher salt
1 tablespoon white wine vinegar
8 eggs
4 English muffins
4 tablespoons butter

Steps:

  • For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly.
  • Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.
  • For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
  • Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste. Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs.
  • For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer. Break each egg into a cup, and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes.
  • While the eggs cook, toast and butter the English muffins. Put two English muffin halves on each of four plates. Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise. Garnish with thyme leaves, and serve immediately.

SAUSAGE BREAKFAST CASSEROLE



Sausage Breakfast Casserole image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Categories     brunch     breakfast     brunch     comfort food     main dish

Time 1h15m

Yield 10-12 servings

Number Of Ingredients 12

Butter or nonstick spray
1 lb. breakfast sausage, such as Jimmy Dean
4 scallions, chopped, white and green parts divided
1 red bell pepper, chopped
10 eggs
1 1/4 c. heavy cream
1 tbsp. Dijon mustard
2 tsp. hot sauce, optional
1 1/2 tsp. salt
1 tsp. black pepper
2 c. shredded sharp cheddar cheese, divided (8oz package)
1 30 oz package of frozen, shredded hash browns, thawed

Steps:

  • Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
  • Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
  • Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
  • Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

SAUSAGE AND APPLE CHEDDAR BISCUIT BAKE



Sausage and Apple Cheddar Biscuit Bake image

Gold Medal® all-purpose flour provides a simple addition to this sausage and apple biscuit bake. Perfect for a cheesy breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Yield 12

Number Of Ingredients 14

1 package (1 lb) bulk pork sausage
4 medium cooking apples, coarsely chopped (4 cups)
1 large onion, chopped (1 cup)
6 eggs
1/2 teaspoon salt
2 1/4 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons firm butter or margarine, cut into 1/2-inch cubes
1 1/2 cups shredded Cheddar cheese (6 oz)
2 medium green onions, finely chopped (2 tablespoons)
1 cup buttermilk

Steps:

  • Heat oven to 425°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
  • In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
  • In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
  • Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g

APPLE SAUSAGE BREAKFAST RING



Apple Sausage Breakfast Ring image

I came across this hearty breakfast when we were on vacation in Tennessee, and I adapted the recipe to our tastes. Now it's one of our most favorite breakfasts-especially when we have overnight guests. My husband and I are busy with our own construction company. So I appreciate recipes like this that can be made up in advance and frozen. It's quick and easy to thaw this breakfast ring overnight and then cook it in the microwave while preparing the eggs to be placed in the center.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

2 pounds lean bulk pork sausage
2 large eggs, lightly beaten
1-1/2 cups crushed butter-flavored crackers
1 cup shredded peeled apple
1/2 cup finely chopped onion
1/4 cup milk

Steps:

  • Line a 2-1/2-qt. ring mold with plastic wrap or waxed paper. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. , Unmold, removing plastic/paper, onto a baking sheet with raised edges. Bake at 350° for 1 hour. , Transfer onto a serving platter; fill center of ring with scrambled eggs.

Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 879mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan: When cooking the eggs, make sure to leave enough space between them so that they can cook evenly.
  • Cook the eggs over medium heat: This will help to prevent them from sticking to the pan and overcooking.
  • Use a non-stick skillet: This will make it easier to cook the eggs and prevent them from sticking.
  • Season the eggs to taste: Add salt, pepper, and any other desired seasonings to the eggs before cooking.
  • Serve the eggs immediately: Eggs are best served fresh out of the pan.
  • Garnish the eggs with fresh herbs: This will add a pop of color and flavor to your dish.

Conclusion:

Egg, sausage, and apple brunch is a delicious and easy-to-make meal that is perfect for a weekend brunch or breakfast. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy brunch recipe, give egg, sausage, and apple brunch a try.

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