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10 Unique Ways To Eat Sausage For Breakfast

Breakfast is the most important meal of the day, so why not also make it the most delish by tossing in some variety? Here are 10 great ways to start your day with plenty of protein-rich sausage!

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1. Andouille and Mushroom Hash Brown Quiche


* 24 oz frozen hash browns, thawed

* 4 oz button mushrooms, chopped

* 1 link andouille cooking sausage

* 3 eggs

* 1 cup milk

* 1 tsp seasoned salt

* 3/4 cup Monterey Jack or pepper jack cheese, shredded

* 3/4 cup sharp Cheddar cheese, shredded

* 1/3 cup sun-dried tomatoes, chopped

* 2 scallions, sliced


1. Preheat oven to 450˚F.

2. Press hash browns into sides of pie pan sprayed with cooking spray.

3. Bake 15 to 20 minutes until golden brown.

4. Sauté mushrooms and sausage until seared.

5. Beat eggs and milk together with seasoned salt.

6. When hash brown crust is ready, layer 1/2 cheese mixture.

7. Layer next with sausage and mushrooms.

8. Add sun-dried tomatoes.

9. Add remaining of cheese mixture.

10. Top with green onions.

11. Reduce oven temperature to 425˚F

12. Pour milk and eggs mixture over pie pan mixture.

13. Return to oven for 30 minutes.

14. Serve either warm or cold.

2. Morning Terrace Pizza


* 1 10- to 12-inch baguette

* 2 Tbsp. extra virgin olive oil

* 1 package (19 oz) mild italian sausage links

* 1 1/2 cups Fontina, mozzarella, or Monterrey Jack Cheese, shredded

* Dried red pepper flakes

* 3 Roma tomatoes, diced

* 4 eggs, whole

* Pepper to taste

* 1/3 cup shredded Parmesan cheese

* 2 Tbsp. fresh chives, chopped


1. Position oven rack in center of oven and preheat to 400°F.

2. Cut baguette in half and slice open to create four equal open-faced pieces. Remove doughy center, leaving 1/2-inch border close to edge.

3. In large skillet, heat extra light olive oil and sauté sausage until browned. Remove from heat, thinly coin slice, and set aside. (Always cook sausage to internal temperature of 160°F.)

4. Top baguettes evenly with 3/4 shredded cheese.

5. Shake on red pepper flakes to taste.

6. Place sausage pieces evenly on top around edges.

7. Add remaining cheese and diced tomatoes.

8. Bake for 5 to 8 minutes and remove from oven.

9. Using back of spoon, lightly make 4 indentations in center of baguettes, not too close to crust, pushing some ingredients to sides.

10. Carefully crack egg into each depression. Grind pepper on each egg and top with Parmesan.

11. Return to oven for 5 to 7 minutes until egg whites are set but yolk still soft.

12. Remove, sprinkle with fresh chives, cut, and enjoy!

13. For finishing touch, drizzle with extra virgin olive oil before cutting.

3. Breakfast Tortilla Cups


* 1 package (12 oz) breakfast sausage links

* 9 6-inch flour tortillas

* 2 cups shredded Mexican blend cheese

* 6 eggs, beaten

* 1/4 cup finely chopped red bell pepper

* 1/4 cup finely chopped cilantro

* 1/8 tsp salt

* 1/8 tsp pepper

* Salsa


1. Cook sausages according to package directions; cut into 1/4-inch slices; set aside.

2. On piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray.

3. Cut tortillas into fourths.

4. Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray.

5. Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups.

6. Divide 1 cup cheese evenly into tortilla-lined muffin cups.

7. Top with sausage slices and remaining cheese.

8. In bowl, combine eggs, bell pepper, cilantro, salt, and pepper.

9. Carefully pour into tortilla cups.

10. Bake at 350°F for 18 to 20 minutes or until eggs are set.

11. Carefully remove from muffin cups. Serve hot with salsa.

4. Maple Cream Cheese Roll-Ups


* 1 can (8 oz) refrigerated crescent dinner rolls

* 1/3 cup honey pecan or brown sugar and cinnamon cream cheese spread

* 8 links fully cooked maple syrup, original, or turkey breakfast sausage

* 1 Tbsp. sugar

* 1/4 tsp ground cinnamon


1. On work surface, unroll dough and separate into 8 triangles.

2. Spoon heaping teaspoon cream cheese on short edge of each triangle and spread along short edge.

3. Top each with sausage link. Starting at sausage end, roll up. Place on ungreased baking sheet, point-side down.

4. In small bowl, combine sugar and cinnamon. Brush tops with small amount water. Sprinkle with cinnamon sugar mixture.

5. Bake at 350°F for 16 to 18 minutes or until golden brown.

5. Sausage Scramble Sandwich


* 2 links original or turkey breakfast sausage, diced

* 1 egg

* Salt to taste

* Pepper to taste

* 1 slice processed American cheese

* 1 English muffin, split and toasted


1. Coat 2-cup glass measuring cup with cooking spray. Add sausage. Microwave on high for 20 seconds; stir.

2. Add egg, salt, and pepper; stir. Microwave for 45 seconds, stirring every 15 seconds or until egg is set. Let stand 1 minute.

3. To assemble sandwich, place cheese on bottom half of English muffin. Remove sausage and egg patty from measuring cup and place on top of cheese. Top with English muffin top.

6. Andouille Stuffed Cornbread Waffle With Chipotle Syrup


* 1/2 package (13.5 oz) andouille split rope sausage

* 1 chipotle pepper in adobo sauce

* 1/4 cup pure maple syrup

* 1 1/4 cup flour

* 1 1/4 cup cornmeal

* 1/2 tsp ground chipotle pepper

* 1 tsp kosher salt

* 2 cups milk

* 3 Tbsp. oil

* 2 eggs

* 1 cup shredded sharp cheddar

* 1 cup spinach, chopped


1. Quarter andouille lengthwise and cut 1/2-inch long.

2. Mince chipotle pepper and stir into maple syrup. Set aside.

3. Mix together flour, cornmeal, ground chipotle pepper, and salt.

4. In another bowl, mix milk, oil, and eggs. Then add to dry ingredients.

5. Fold in cheese.

6. Pour 3/4 cup batter onto preheated waffle maker and spread out with spatula.

7. Evenly sprinkle 1/2 cup spinach, then add 1/2 andouille sausage.

8. Pour another 3/4 cup batter over sausage. Close lid and cook 4 to 5 minutes.

9. Waffle makers vary by size and watts. You may have to adjust recipe for your waffle maker.

7. Blue Ribbon Skillet


* 7 links breakfast sausage

* 3 Tbsp. canola oil

* 4 cups hash browns

* 1/4 cup onion, chopped

* 1/4 cup green pepper, chopped

* 1/4 cup orange bell pepper, chopped

* 1 jalapeño pepper, seeded and chopped

* 1/8 tsp salt

* 1/8 tsp pepper

* 1 cup (4 oz) shredded 4-cheese Mexican blend cheese


1. In large skillet, cook sausage per package directions.

2. Cut links into 1-inch pieces and set aside.

3. In same skillet, heat oil over medium-high heat. Add hash browns, onion, peppers, salt, and pepper.

4. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.

5. Return sausage to skillet and sprinkle with cheese.

6. Cover skillet for 2 minutes until cheese is melted.

8. Vermont Style Grilled Cheese


* 2 links fully cooked maple syrup, original, or turkey breakfast sausage

* 2 slices bread, your choice

* 1 Tbsp. butter, softened

* 2 slices processed American cheese

* 4 thin slices apple, optional


1. Coat a skillet with cooking spray and heat over medium heat.

2. Cut sausage links in half lengthwise and place in skillet. Cook for 2 minutes or until heated through. Move links to the side of skillet.

3. Butter one side of each slice of bread. Place one slice in skillet, butter side down.

4. Layer with one slice cheese, sausage, apple, second slice cheese, and second bread slice, butter side up.

5. Cover and cook for 2 to 3 minutes on each side or until golden brown and cheese is melted.

9. On-the-Go Breakfast Burritos


* 6 links fully cooked original or turkey breakfast sausage, cut into 1/2-inch pieces.

* 1 green onion, thinly sliced

* 2 eggs

* Salt to taste

* Pepper to taste

* 1/4 cup canned black beans, rinsed and drained

* 2 burrito flour tortillas (10 inch), warmed

* 1/2 cup shredded pepper jack cheese

* 2 Tbsp. salsa


1. Coat large nonstick skillet with cooking spray and heat over medium heat.

2. Add sausage and green onion; cook for 3 to 5 minutes or until lightly browned.

3. In a small bowl, combine eggs, salt, and pepper; pour into skillet.

4. Cook until eggs are just set. Stir in beans.

5. To assemble burritos, place one tortilla on plate. Spoon half sausage mixture down center of tortilla. Top with cheese and salsa. Fold in ends and roll up.

6. Repeat with remaining tortilla.

10. Smoked Sausage Breakfast Stack


* 4 Tbsp. vegetable oil

* 1/2 package frozen hash browns

* 1/2 package (13.5 oz) fully cooked smoked sausage

* 1 cup Colby Jack cheese, shredded

* 1 ripe tomato, sliced

* 4 eggs

* 1/8 tsp black pepper

* 1 scallion, chopped


1. In large skillet, heat vegetable oil over medium-high heat. Once oil is hot, carefully add frozen hash browns. Spread into even layer in pan. Cook for five minutes. Flip potatoes and cook for another 3 to 5 minutes or until golden brown.

2. While hash browns are cooking, cut smoked sausage in half lengthwise. Place in skillet with 1/2” water over low heat and cook for 10 minutes or until heated through.

3. When hash browns are done cooking, divide into four and place on plate. Place 1/4 cup shredded cheese on top of each hash brown, then place hot sausage over top of cheese. Place sliced tomato on top of sausage.

4. While the cheese melts, cook eggs according to preference (sunny-side up, over easy, etc.). Place cooked egg on top of tomato. Sprinkle with black pepper and scallions.

5. Serve immediately.

All images Lennon & Stone / © BuzzFeed

Whatever type of link you need for your recipes, Johnsonville’s got something perfect for your breakfasts, lunches, and dinners. Check out their line of nom-worthy sausages here, from Cheddar Brats to Vermont Maple Syrup Breakfast Links.