Sausage and Polenta Breakfast Bake Recipe

INGREDIENTS:

1 1/4 cups
reconstituted Emergency Essentials Freeze Dried Sausage Crumbes
2 cups
reconstituted Emergency Essentials Freeze Dried Green Onions
2 tablespoons
reconstituted Emergency Essentials Freeze Dried Red Bell Pepper Dices
4 1/2 cups
reconstituted Emergency Essentials Instant Nonfat Dry Milk
1 1/2 cups
reconstituted mixed Emergency Essentials Freeze Dried Cheddar Cheese and Emergency Essentials Freeze Dried Mozzarella Shredded Cheese (reserve the half-cup for topping)
1/2 cup
Emergency Essentials Scrambled Egg Mix, reconstituted with 2/3 cup water
2 teaspoons
Emergency Essentials Minced Garlic
2/3 cup
Emergency Essentials Yellow Cornmeal
3/4 teaspoon
Emergency Essentials Iodized Salt
1 1/2
powdered thyme
2 teaspoons
hot pepper sauce
2 teaspoons
olive oil
Cooking Spray

DIRECTIONS

  1. Reconstitute first six ingredients; drain well.
  2. Bring milk to a simmer in a large saucepan, then reduce heat to medium-low. Stir in cornmeal and salt and whisk together. Allow to cook until thickened, whisking often.
  3. While cornmeal is cooking, heat a large, nonstick skillet over medium-high heat. Add olive oil and swirl to coat. Add sausage, green onions, thyme, garlic, and red bell pepper dices and mix well. Allow to cook for 5 minute, then remove form heat.
  4. When cornmeal mixture is thickened (but not stiff), remove from heat and stir in one cup of cheese. Allow to stand for 10-15 minutes to cool, stirring form bottom often to release steam.
  5. Add hot pepper sauce and eggs, stirring to mix well. Add sausage mixture and stir well.
  6. Pour into a prepared 2-quart casserole or baking dish. (At this point, casserole may be wrapped in plastic and refrigerated overnight to bake the next morning if desired.)
  7. Bake at 425 F for 25-35 minutes, until just set. Remove from oven.
  8. Turn oven to broil. Sprinkle the remaining cheese over the top of the casserole.
  9. Place casserole under broiler, watching carefully until cheese is melted and top is just lightly browned.
  10. Let stand 5 minutes before serving.


  11. Adapted form David Bonom's recipe via MyRecipes.com
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Sausage and Polenta Breakfast Bake Recipe