Sausage Breakfast Squares

 

 

 

 

 

 

 

 

 

 

 

 

Seems like I’ve made this recipe forever. Only 3 ingredients. So quick and so easy and truly delicious!  I remember learning how to make it in my high school Home EC class and then bringing the recipe home to try out on my dad. He loved it!  He was my original food tester and I experimented on him a lot. I can remember when I made my first batch of fried chicken and didn’t cook it long enough.  He cut into one of the pieces and said, “oh look how colorful.”  He was such a kind dad, I sometimes think he would have eaten it to save my feelings but my mom stepped in just in time. Later we would laugh and tell mom she saved him from a bad case of salmonella.  

Sausage Breakfast Squares 

1 lb. roll of Jimmy Dean Pork Sausage

1 brick (8 ounces) cream cheese

2 (8-ounce) packages crescent rolls

Preheat oven to 350°F. Spray a 9 x 13 non-stick baking dish with cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry sausage in a large skillet. Crumble as you cook it until it’s no longer pink. Drain off the drippings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cream cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

I like to break it up into pieces so it melts faster. Continue to stir until cheese has melted and mixture is combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll crescent roll dough onto a greased pan and pinch seams together.

 

 

 

 

 

 

 

 

 

 

Pour the sausage and cream cheese mixture over the dough and spread it around.

 

 

 

 

 

 

 

 

 

 

 

 Unroll the second crescent roll dough and place it over the top of the sausage. Again, pinch the existing seams so that nothing can leak out.  Then pinch the two crescent doughs all around the edges.

  

 

 

 

 

 

 

 

 

 

 

 

Brush dough with egg wash.

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 14-16 minutes. Remove from oven and allow to rest for about 10 minutes.

Serve warm. ENJOY!

NOTES

Want a shorter and even faster way?  Use Jimmy Dean Sausage Crumbles that are already pre-cooked!  Use sheet crescent dough instead of the rolls.   

 

 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No pinching seems, no frying sausage!  Just buy 2 of the sausage crumbles and pour the bags into a large skillet. Add the cream cheese and cook on low until warm and combined. 

Use pork or turkey sausage.

Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or in the freezer for 2-3 months. 

 

Photography is the property of and copyrighted to Welcome Home.

Chicken And Rice Enchiladas in Cheese Sauce

 Chicken And Rice Enchiladas in Cheese Sauce

 

 

 

 

 

 

 

 

 

 

 

I love Mexican food!  Well, I love my version of it. I am not into hot and spicy but I do like a little kick.  I prefer more mild and creamy like my recipe for these delicious Chicken Enchiladas. Don't get me wrong. You can add all the spices and peppers you want to make them just the way you like them.  

Chicken And Rice Enchiladas in Cheese Sauce

10 soft corn or flour tortilla shells, medium size
1 can of whole kernel yellow corn, drained
1 rotisserie chicken, shredded (about 2 cups)
3 cups Mexican cheese blend, shredded and divided
1/2 cup Monterey Jack cheese for sauce
1/2 cup finely chopped red bell pepper
1 can (4 ounces) green chilies, diced
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
3 cups white rice, cooked

Preheat oven to 350 degrees. Prepare a 9 x 13-inch baking pan by lightly coating with non stick spray. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make white rice and spread out on the bottom of baking dish

 

 

 

 

 

 

 

 

 

 

Grate some fresh Monterrey Jack cheese for your sauce.

 

In a sauce pan on medium heat, melt the butter. Stir in flour and cook one minute while stirring constantly to make sure it doesn't burn. Add chicken broth and whisk until smooth. Add 1/2 cup Monterey Jack and sour cream and stir until melted. Remove from heat.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour about 1/2 cup of cheese sauce on top of rice and spread evenly with rubber spatula.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, mix together the shredded chicken, corn, 1 cup of the Mexican blend cheese, red pepper, chilies, and salt. Spread one large heaping spoonful onto one end of the Tortilla. Roll up the shell and place it seam side down on top of rice and cheese sauce. Repeat for remaining shells.

Next pour remaining sauce over the top of the enchiladas making sure to cover in between and the sides of the enchiladas. 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Top with the remaining 2 cups of cheese. Bake for 30 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Then turn on the broiler to high and broil quickly to melt and brown the cheese making sure to keep an eye on it. Remove from oven and serve.

 

 

 

 

 

 

 

 

 

 

 

 

Cheesy rice baked in a rich and creamy sauce filled with sweet corn and tender chicken.  YUM.

 

Want a bite?

Photography is the property of and copyrighted to ©Welcome Home.