There is a fantastic little brunch place near us that makes the juiciest, most flavorful sausage bake. If you’re looking for a fast yet amazing brunch dish, you must try this recipe! If you plan on serving four people, it’s easy to double the recipe Place the sausage patties in an 8-inch square casserole dish. Pour the broth over the patties and place the dish in the oven.
Broil for 7 minutes or until the patties are cooked through. Meanwhile, cook the diced bacon in a skillet over medium heat, stirring often, for 5 minutes or until the bacon is cooked through and crispy. Remove from the heat and set aside. Remove the dish from the oven and top the sausage patties with the cheese and cooked bacon.
Return the pan to the oven for 1 minute or until the cheese is melted. Garnish with the green onions. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
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Grease an 8-inch crepe pan or nonstick skillet with coconut oil or coconut oil spray and set it over medium-high heat. When hot, pour ¼ cup of the batter into the skillet and swirl the skillet to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes.
Remove from the pan and repeat with the remaining batter Place 1 slice of ham and 1 slice of cheese in the center of each crepe. Fold the crepe in half, then fold it again into quarters. Make the glaze: Place all the ingredients in a small bowl and whisk until well combined. Taste and add more sweetener and/or extract, if desired.
Serve the crepes drizzled with the glaze. Store extra crepes and glaze in separate airtight containers in the refrigerator for up to 3 days. Reheat the crepes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Bring the glaze to room temperature, then drizzle it over the crepes.