Touchdown Brunch Casserole

INGREDIENTS

1 (16 Oz) roll of cooked Wampler’s Mild Sausage 

1/4 Cup strongly brewed Cattle Dog Roasters Guatemala Direct Trade Coffee 

1 Tablespoon maple syrup

1 1/2 Cup slightly thawed Tater tots, crumbled

3 Cup shredded Cheddar cheese, divided 

1 Cup diced onions

8 eggs

1 1/4 Cup Country sausage gravy (from a 15 oz can )

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9x12 pan with cooking spray. Brown the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spatula. Cover with strong brewed coffee and maple syrup. Continue to stir and cook down until the liquid is mostly absorbed. Press thawed potato puffs into the bottom of the pan. Cover with the crumbled cooked sausage. Sprinkle with 1 1/2 cups of cheddar cheese. Top with the diced onions. In a medium bowl, mix sausage gravy and eggs and beat together until well-blended. Pour over layered ingredients. Top with remaining cheese and tap the pan slightly to settle the ingredients. Bake in a 350-degree oven for 35-40 minutes until slightly golden on top and the knife inserted in the center comes out almost clean. Let rest for 5 minutes before serving.

Serves: 8-10

French Toast and Sausage Casserole

INGREDIENTS

1 pound loaf of day-old French Bread pulled apart into about 1-inch pieces

1 pound Wampler’s Farm All Natural Sausage

½ cup packed brown sugar

1 teaspoon cinnamon

1/8 teaspoon salt

6 large eggs

1 cup Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, brewed

12-ounce can of evaporated milk

1 teaspoon vanilla

Maple Syrup for serving

INSTRUCTIONS

Spray a 13x9-inch casserole dish with cooking spray. Place all the bread cubes in the dish. In a large frypan, brown the sausage over medium heat until thoroughly cooked. Set aside to cool a bit while mixing all the rest of the ingredients. In a small bowl, mix the brown sugar, cinnamon, and salt. Evenly sprinkle it over the bread cubes in the casserole dish. Next, evenly sprinkle the cooked and cooled sausage over the bread cubes as well. In a large mixing bowl, whisk together the eggs, evaporated milk, coffee, and vanilla. Pour this over the bread mixture in the casserole dish. Using a spatula, press down on the top to make sure all of the bread is covered with the egg mixture. Cover this with foil and place it in the refrigerator for at least 4 hours or overnight. When ready to bake, remove the casserole from the fridge to take the chill off while heating the oven. Preheat the oven to 350 degrees. Bake the casserole with the foil on for 25 minutes. Remove the foil and bake for another 25 minutes or until a knife inserted in the center comes out clean. Let cool for about 5 minutes then serve with maple syrup.

Southwest Sausage Skillet

Submitted by Kriston Poe to the 2019 Taste of America Challenge

Ingredients

1 jalapeño, seeded, small dice

1 Red Bell Pepper-seeded, small dice

½ C. of Challenge Unsalted Butter (1 stick)

3 T. of All-Purpose Flour

2 C. Heavy Cream

3 C. Half-and-Half

2 t. of Kosher Salt

1 t. of White Pepper

1 C. Shredded Extra Sharp Cheddar Cheese

1 C. Shredded Chipotle Gouda

1 lb. Wampler’s Sausage

2 T. Vegetable Oil

2 t. Bolner’s Fiesta Extra Fancy Light Chili Powder Seasoning

2 C. of Panko Bread Crumbs

Directions

1. Preheat oven to 350* F. In a large pot, bring 1 gallon of water to a boil. Add pasta and cook for 10 minutes.

2. Drain pasta and run under cool water. Pasta should be slightly firm. Toss in 1 T. of vegetable oil and reserve for later.

3. In a skillet add ground sausage and cook thoroughly. Drain any fat and reserve for later.

4. Melt butter in a large saucepan over medium heat. Add onions, red bell peppers and jalapeños. Saute for 5 minutes.

5. Add flour and cook for 1-2 minutes (do not brown)

6. Add heavy cream, half and half, kosher salt, white pepper

7. Bring pot to a simmer. Cook until sauce is thick, about 5-6 minutes.

8. Blend in Extra Sharp Cheddar Cheese, Chipotle Gouda Cheese to the sauce and add the cooked pasta and sausage.

9. Pour into a cast iron skillet and reserve.

10. In a saute pan over low-medium heat, add oil and chili powder. Heat for 20-30 seconds, until pan starts to release a little smoke. Remove from stove and stir in panko bread crumbs. Sprinkle bread crumbs over the pasta and bake for 15-20 minutes until bubbly on top. Cool slightly before serving.

11. I like to garnish with jalapeños, red peppers, cilantro

12. Serve and enjoy!

Fiesta Tortilla Brunch Bake

Submitted by Darlene Buerger to the 2019 Taste of America Challenge

Preparation time: 35 minutes

Baking time: 45 minutes

Ingredients
1 cup canned Red Gold Tomatoes with green chilies, drained

8 oz Pepper-Jack cheese, shredded

¼ cup chopped green onions

1½ cups half and half or whole milk

5 large eggs

1 teaspoon Bolner Fiesta Southwest style Fajita seasoning

½ teaspoon Bolner Fiesta Ground Comino

½ teaspoon Bolner Fiesta Garlic Powder

8, 8-inch corn tortillas

8 oz Wampler’s Hot or Mild sausage, browned, drained

Directions
Heat oven to 350 degrees. Combine cooked sausage and tomatoes with green chilies in small bowl. Place 4-corn tortillas on the bottom of greased 9 inch round baking pan or glass pie pan. Sprinkle with half of browned sausage mixture. Sprinkle half of cheese and half of green onions over sausage. Layer with remaining tortillas, sausage, cheese and green onions. Combine half and half or milk, eggs, fajita seasoning, comino and garlic, in medium bowl. Beat with wire whisk until well mixed. Pour mixture over cheese and sausage. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve with salsa, sour cream and sliced green onions, if desired.