Sausage Breakfast Bake
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
We knew, like a lot of people, tomorrow was going to be really, really busy. But, that when we finally got home we wanted something good to eat, but still light, quick and easy. Patti came up with a recipe that could be made the night before, refrigerated overnight and popped in our Pacific Living Outdoor Oven. We love breakfast for dinner sometimes, and because after a long, hot day we want something great but not heavy. Perfect.
Sausage Breakfast Bake
Prep Time: 15 minutes
Cook Time: 50 minutes at 325 degrees (162c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack Pecan
Ingredients: Sausage Breakfast Bake
- 1 loaf cheddar jalapeno bread, cubed and crusts removed
- ¾ lb. extra sharp cheddar cheese, shredded
- 6 large eggs
- 2 cups low fat milk
- 1lb. bulk hot sausage
- ½ lb. bacon, chopped
- 1 Tablespoon horseradish or Dijon mustard
- 10oz. fresh spinach
- 1 large red onion, chopped
- 1 teaspoon “Chef of the Future” Southwestern Seasoning
- 1 teaspoon white pepper
- 1 ½ cups fresh parmesan cheese, shredded
Directions: Sausage Breakfast Bake
In large saucepot sauté chopped onion with bacon and sausage until sausage is no longer pink. With slotted spoon remove meat and onion to large bowl, reserving the drippings. Sauté the spinach in the reserved drippings, drain and set aside. In a large bowl beat eggs with milk, mustard and seasonings, then add the spinach.
Add half of bread cubes to a large greased cast iron skillet. Add meat and onion and top with the cheddar cheese.
Pour on egg/ spinach mixture. Top with remaining bread cubes and parmesan cheese.
Refrigerate for a few hours or overnight.
Sauté Onion with Bacon and Sausage
Sausage Breakfast Bake
Add Meat, Onion and Top with Cheese
Add Meat Filling
Top with Remaining Bread Cubes and Parmesan Cheese
Cooking Directions: Pacific Living Outdoor Oven
Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. We did this one for 50 minutes at 325 degrees (162c). 
Let’s Eat!
Sausage Breakfast Bake
Note:
The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.
For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Sausage Breakfast Bake
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Pacific Living Pizza Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
