Directions:

1. Preheat oven to 350°F.  Cut sausage into ½“ cubes; set aside.  Place eggs, cream, dry mustard, salt and black pepper in a large bowl; whisk until smooth.
2. Stir in sausage, 1 cup of cheese and green pepper.  Pour egg mixture into a greased 13x9-inch baking dish. 
3. Bake 40-45 minutes or until eggs are set.  Sprinkle with remaining ½ cup cheese.  Let stand 5 minutes before serving.

Directions:

1. Cut sausage into ¼” slices; set aside.  Heat oil in large non-stick skillet over medium-high heat.  Add potatoes, cover and cook without stirring for 5 minutes.
2. Stir in sausage, onion, green pepper, salt and pepper; cover and cook 5 minutes.
3. Stir; reduce heat to medium.  Press 6 indentations into potato mixture using back of spoon.  Carefully break and slip an egg into each indentation; sprinkle with cheese.   Cover and cook 7-9 minutes or until whites are set.  Serve with salsa if desired.

• Cook’s Tip: Rodeo Breakfast Skillet also makes a great weeknight dinner!

Directions:

1. Cut sausage into small cubes.  Heat large non-stick skillet over medium-high heat for 3 minutes.  Add sausage, onion, garlic and black pepper; cook, stirring frequently 4-5 minutes or until onion is tender.  Stir in beans and hot sauce.   Reduce heat to low, cover and cook 5 minutes.
2. Melt butter in large skillet over medium heat.  Add eggs and cook, stirring occasionally 5 minutes or until no liquid egg remains.
3. Warm tortillas according to package directions.  Place a generous ½ cup of sausage mixture on tortilla, top with ¼ cup cooked egg and ¼ cup of cheese.  Roll up tortilla and repeat with remaining ingredients.  Serve with salsa if desired.

Directions:

1. Melt 2 tablespoons butter in medium non-stick skillet over medium heat.  Add ham, potato, peppers and onion; cook stirring frequently 10 minutes or until potatoes are tender.  Add mushrooms; cook 2 minutes, stirring occasionally.
2. For each omelet, in a small bowl whisk together 2 eggs, 2 tablespoons water, salt and pepper.
3. Heat 1 teaspoon butter in an 8-inch non-stick skillet over medium-high heat until hot.  Pour egg mixture into pan.  As egg starts to set at edges, gently push cooked portions from edges toward the center.  Continue cooking, tilting pan to allow uncooked egg to flow to edges.
4. When no visible liquid egg remains, place ¼ of ham filling (about 1/3 cup) on one side of omelet.   Sprinkle filling with 2 tablespoons of cheese.  Fold omelet in half with turner and cook 1-2 minutes until cheese melts.  Slide omelet onto plate and repeat with remaining ingredients.

• Cook’s Tip:  To save time, make one large omelet instead of 4 individual ones.    Combine all the eggs, water, salt and pepper in a large bowl.   Cook eggs as directed above in a large non-stick skillet using 4 teaspoons of butter.  Use all of ham filling in omelet.  Cut into 4 portions for serving.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid. Lay bread slices in bottom of lightly greased 13 x 9-inch baking dish. Sprinkle cheese over bread; arrange Lit’l Smokies® on top of cheese.

2. Place remaining ingredients in large bowl and whisk until smooth. Pour over Lit’l Smokies®. Cover pan with aluminum foil and refrigerate overnight.

3. Preheat oven to 325°F. Bake egg mixture 1 hour covered; remove foil and bake 10-15 minutes longer or until knife inserted in center comes out clean.

Directions:

1. Cut sausage in ½”cubes.  Pull each biscuit apart into two layers.  Place biscuit pieces in bottom of greased 13 x 9-inch baking pan.  Push biscuit edges together to form 1 large crust.
2. Combine beaten eggs with onion, bell pepper, 1 cup of cheese, salt and pepper.  Pour over prepared crust.  Top with sausage and sprinkle with remaining 1 cup of cheese.  Cover with foil and refrigerate overnight.
3. Preheat oven to 375°F.   Remove foil and bake 45 minutes or until golden brown and eggs are set.  Let stand 5 minutes before serving.

Directions:

1. Preheat oven to 375°F.  Whisk eggs, milk, flour, baking powder and garlic powder in medium bowl until thoroughly combined.  Stir in 1½ cups of cheddar cheese, sausage, and cottage cheese.
2. Pour into greased 9-inch pie plate.  Bake 25-30 minutes or until knife inserted in center comes out clean.  Sprinkle with remaining ½ cup cheddar cheese.  Let stand 5 minutes, cut into 6 wedges and serve.

Directions:

1. Cut sausage into ½” slices; set aside.  Melt butter in large skillet over medium heat.  Add mushrooms and onion; cook, stirring occasionally 4 minutes.  Stir in flour, salt and pepper; cook, stirring constantly for 1 minute.
2. Add broth, bring to a boil stirring constantly.  Cook and stir 1 minute; add kielbasa and return to a boil.  Cook for 6-7 minutes over medium heat or until heated through, stirring occasionally.
3. Reduce heat to low; stir in sour cream and parsley.  Heat 5 minutes, stirring occasionally.  Serve on toasted English muffins.  Sprinkle with chives if desired.

• Cook’s Tip: Turn this recipe into a dinner entrée by serving over hot buttered egg noodles in place of the English muffins.