The Japanese Redneck! Ramona is the winner of the Girard's Salad Dressing Giveaway!
Thanks to tropical weather, our three-day Labor Day weekend didn't turn out quite as planned. It rained, and rained, and rained some more. Soooooo, instead of grilling, swimming and over-eating outdoors, we overate, watched football, movies and danced our tushes off on the Wii indoors.
Since breakfast is the most important meal of the day, we threw this together Labor Day morning. A divine way to have a delicious breakfast ready, hot and simply and at the same time!
1 lb. smoked sausage, slice the link in half and slice into 1/4 inch half moons
2 tablespoons Canola oil
1/2 cup onions, finely chopped
1/2 cup bell pepper, finely chopped
1/4 cup green onions, sliced thin
2 jalapenos, seeded and minced
6 large eggs
1 cup milk
1/2 cup evaporated milk
3 croissants, torn into pieces
1 tablespoon Creole seasoning
Hot sauce to taste
1-1/2 cups sharp cheddar cheese, shredded
Preheat oven to 350 degrees F.
Heat the Canola oil in large skillet over medium-high heat. Saute the sausage, onions and peppers, for about 10 minutes, until the sausage begins to brown. Halfway through season with half of the Creole seasoning.
While the sausage is cooking, whisk the eggs, milk, and the remainder of the Creole seasoning together. Once thoroughly combined, stir in the green onions and hot sauce to taste.
Arrange the torn croissants pieces in the bottom of a buttered casserole dish. Spoon the sausage mixture over the croissant. Ladle egg mixture over the sausage and croissant layers the top the cheddar cheese.
Bake in a preheated 350 degree oven for 30 to 35.
Kind of makes the rain seems like sunshine, doesn't it?