Crockpot little smokies are always one of the first appetizers to disappear. They’re made with 3 ingredients (plus optional sriracha), take just minutes to prep, and cook hands-off. They are the perfect make-ahead dish to make hosting a breeze.
Flavor: Sweet, smoky, and a little tangy, these little smokies are coated in a BBQ-jelly sauce that clings to every bite.
Smokies: Fully cooked, so they just need to heat through. Beef or turkey little smokies work.
BBQ Sauce: A thicker BBQ sauce gives a better coating. My favorite is sweet, but smoky or spicy work great too.
Grape Jelly: Grape jelly is the classic choice, but swapping in apricot preserves, cranberry sauce, or pepper jelly gives it a fun twist.
Sriracha (optional): A little sriracha adds a subtle kick. Swap with hot sauce, chili flakes, or leave it out for a milder version.
How to Make Little Smokies
Toss everything into the slow cooker (full recipe below).
Set on low and cook, stirring once.
Switch to warm, stirring occasionally, and serve straight from there with toothpicks.
Short on time? Cook on high for 1–1½ hours, stirring once.
Want a thicker sauce? Crack the lid slightly for the last 15–20 minutes.
Doubling the recipe works best in a larger crockpot for even heating.
Taste test near the end of the cooking time and add more BBQ sauce for tang or a spoonful of jelly for sweetness.
Storing and Reheating
Cool leftovers and store them in an airtight container in the refrigerator for up to 4 days. Or freeze in the sauce for up to 2 months.
Thaw them in the fridge overnight (if frozen), then microwave in short bursts (stirring in between) or warm in the crockpot on low until heated through
Party Appetizers That Travel Well
Did you enjoy these Crockpot Little Smokies? Leave us a comment and rating below!
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
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I created this low-carb spinach and sausage egg casserole based on our other egg casserole recipes, but I really wanted an easy, cheesy breakfast casserole with crumbled sausage for a hearty, but still healthy, start to your morning.
Best of all, you can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or weekend brunch!
Ingredients for Egg and Sausage Casserole
Breakfast Sausage: Provides savory, meaty flavor and richness. Its fat also helps keep the casserole moist and infuses the eggs and veggies with flavor.
Eggs: The main binder and base of the casserole. They set as they bake, holding everything together while adding protein and structure.
Skim Milk: Lightens the egg mixture, making the texture more custardy and less dense. It also helps distribute flavors more evenly throughout the dish.
Salt and Black Pepper: Basic seasoning to enhance all the other flavors. Salt balances richness, and pepper adds gentle warmth.
Sharp Cheddar Cheese: Adds bold, tangy flavor and creamy texture. Sharp cheddar stands out against the eggs and sausage, giving the casserole depth.
Dried Oregano: Brings a warm, earthy, slightly peppery note that complements both the sausage and cheese, adding a layer of herbal flavor.
Fresh Spinach: Adds color, nutrients, and a fresh contrast to the richness of the meat and cheese. It also brings a bit of moisture and balance.
How to Make Sausage and Egg Casserole
Prep: Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
Cook the Sausage: Heat a skillet over medium high heat and cook the sausage. Drain the grease and set aside.
Combine: Beat the eggs and milk in a large bowl and season with salt and pepper. Add in the sausage, cheese, oregano and spinach and stir to combine.
Bake: Pour the egg mixture into the prepared baking dish and bake for about 30-40 minutes.
Are Breakfast Egg Casseroles Healthy?
The short answer is that it depends! It depends on what goes into the egg casserole. This recipe is low carb (2g) and high protein (16g) with a full serving being only about 250 calories. That’s a hearty and satisfying breakfast!
If you’re a sweet and savory for breakfast type person, then I recommend a batch of bakery blueberry muffins!
Can I Make Sausage Egg Casserole Ahead of Time?
Yes! This is a great make ahead recipe. Follow the instructions exactly as written and then store in the fridge until ready to bake. It can be made up to a day ahead of time. Then bake as instructed.
Storing, Freezing and Reheating
Storing: Leftover casserole should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
Freezing: Egg casseroles freeze really well. After baking, let it cool completely then wrap in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months.
Reheating: To warm up a single serving, I usually just zap it in the microwave. To reheat a good portion of the casserole, I prefer to use the oven. Stick it in the oven preheated to 350 degrees F and it will take about 15 minutes to heat through.
To reheat a frozen casserole, let it thaw in the fridge overnight and then reheat in the oven as described above.
Easy, hearty, and wholesome—this healthy spinach and sausage egg casserole makes the perfect meal prep or holiday brunch recipe.
Watch How This Spinach Egg and Sausage Casserole is Made…
More Breakfast Recipes:
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
Heat a skillet over medium high heat and cook the sausage, crumbling as you cook for about 5-7 minutes. Drain the grease and set aside.
1 lb Breakfast Sausage
Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the sausage, cheese, oregano and spinach.
11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Sharp Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach
Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
We choose this year’s winner of Houston’s Best Pizza.
Best Pizza: Pizaro’s Pizza Napoletana
Pizaro’s has been firing up some of Houston’s best pies since 2011, with two locations and three killer styles — authentic Napoletana blistered at 900 degrees, foldable New York, and cheesy, twice-baked Detroit. Each pie proves why this spot’s a certified Houston classic, but the team still keeps things fresh with inventive specials like the Mortadella & Stracciatella sandwich and the Oh My Goud pie, loaded with butternut squash and crispy prosciutto. Regulars swear by the Sweet Pea and the fiery Vesuvius, a ghost pepper-laced masterpiece tamed by housemade ricotta.
Dinner made easy with this delicious Italian Casserole, loaded with cheese and super versatile.
❤️WHY WE LOVE THIS RECIPE
his cheesy Italian hamburger casserole makes a wonderful meal for family on a busy weeknight or make it anytime along with a salad for a dish you can throw together and put in the oven and forget it until done. You could cut this recipe in half or double for a large group. If you like Italian food, you will love this dish.
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SWAPS& ADDITIONS
You can switch out the pasta for any you like! If you are not a fan of green peppers or onions, you can simply leave them out. You could use low-fat cream cheese and low-fat sour cream in this recipe. We love it with the mozzarella, but you could easily use an Italian blend too.
This Cheesy Italian Casserole will quickly become a family favorite. The combination of spices and pasta makes this a great dish.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Main Course
Cuisine American, southern
1poundground beef or you could use Italian sausage
2cupsuncooked rotini pastacooked
1cupchopped green onion or regular onion
1cupchopped green pepper
1(14.5 ounccan diced tomatoesundrained
1(8 ounccan tomato sauce
1(4 ounccan sliced mushroomsdrained
1teaspoongarlic powder
1teaspoonItalian seasoning
1teaspoondried basil or could use fresh
1(8 ouncpackage cream cheesesoftened
1/2cupsour cream
1/2cupshredded mozzarella cheese
Cook pasta according to package directions, drain and set aside. Brown ground beef, onions and green pepper in skillet on top of the stove and drain if needed. Add diced tomatoes, tomato sauce, sliced mushrooms, garlic powder, Italian seasoning and basil to skillet and heat for about 10 minutes.
Spread pasta in the bottom of a large casserole dish. Cover with hamburger mixture. Combine softened cream cheese and sour cream by mixing together with a spoon and then spread over top of hamburger in casserole. Sprinkle on cheese. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes 6 to 8 servings.
These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.
❤️WHY WE LOVE THIS RECIPE
We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.
SWAPS& ADDITIONS
We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.
CAN I FREEZE THESE?
Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!
A Childhood Full of Biscuits
“Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “
⭐TIP
I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.
These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Course biscuit, bread, Breakfast
Cuisine American
3cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1stick butter or margarinecut into small pieces or grated (8 tablespoons)
1poundpork sausagecooked, drained and crumbled
1/2cupshredded cheese of your choiceI used sharp cheddar
1 1/2cupsbuttermilkcan use regular milk
Cook sausage, drain and let cool. Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl. Cut in butter until crumbly. Stir in cooled sausage and cheese.
Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface. Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.
Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them. Enjoy!
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This easy one-pot wonder is on the table in less than 30 minutes from start to finish!
Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!
Cajun shrimp pasta is a 30-minute meal.
It uses simple ingredients and a few spices, and it’s packed with flavor
The sauce is really easy to make and so delicious.
It’s versatile; add extra veggies or swap the shrimp for chicken or sausage.
What You’ll Need To Make Cajun Shrimp Pasta
Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking.
Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons.
Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine.
Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor.
Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.
Favorite Cajun SeasoningAndy Roo’s. It’s packed with flavor and is less salty than most brands (and it’s made in Louisana).
If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish.
Variations
For extra heat, add a pinch of cayenne pepper or red pepper flakes.
Other vegetables, such as mushrooms, can be added.
How to Make Cajun Shrimp Pasta
Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.
Toss shrimp with Cajun Seasoning and garlic powder. Cook until pink.
In a Dutch oven or deep skillet, cook onion, peppers, and sausage.
Once softened, add crushed tomatoes, cream, and cajun seasoning. Simmer for a few minutes to thicken.
Stir in shrimp, pasta, and Parmesan cheese.
Serve with salad and garlic bread.
Tips For a Perfect Pasta Dish
Choose medium shrimp that are peeled and deveined to make this dish easy to prepare.
If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily.
Use bacon grease or butter in place of oil if desired.
Cook the pasta just to al dente (firm), and be sure to salt the water.
Leftovers
Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.
Did you love this Cajun Shrimp Pasta? Be sure to leave a rating and comment below!
5 from 23 votes↑ Click stars to rate now! Or to leave a comment, click here!
Cajun Shrimp Pasta
Cajun Shrimp Pasta is a flavor-packed 30-minute meal.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
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In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.
In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.
While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.
Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.
Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.
Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This hearty soup is one your family will love. Loaded with delicious vegetables, pork breakfast sausage, beans and pasta!
If you like this recipe, you must try out Homemade Vegetable Beef Soup! It’s a great dish too and one we love on a cold night!
❤️WHY WE LOVE THIS RECIPE
Pasta soup is great for any day or meal and when you add sausage and white beans this is a delicious comfort food meal. Serve this pasta soup with a sandwich or cornbread and your family and guests will be coming back for more. This soup is so good in fall, autumn, winter or anytime you want an easy crock pot or slow cooker recipe.
🍴KEY INGREDIENTS
Breakfast pork sausage (You can use mild or hot. I used the mild)
Onion, chopped
Dried basil
Minced garlic
Chicken broth
Diced tomatoes, undrained
Water
Tomato sauce
Cream of celery soup
Baby carrots
Dried great northern beans
Elbow macaroni or pasta shells
Black pepper
Salt to taste
Cabbage, shredded (Optional)
SWAPS
We love this soup made with pork sausage but you could easily use ground beef or ground turkey.
🍽️HOW TO MAKE
Like most soups, the most time-consuming part is combining all the ingredients. The prep for this one involves cooking the sausage.
COOKING STEPS
Step 1 Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta.
Step 2 Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta.
Step 3 This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes.
⭐TIP
This delicious soup is really good the next day so you can easily make it a day in advance. If you wanted to add a little heat to this dish, you could easily switch out the tomatoes for Rotels.
DELICIOUS SOUP RECIPES
Italian Sausage Tortellini Soup – This is a creamy soup made with Italian Sausage and tortellini. It is fantastic and one your family will love!
Easy Cowboy Stew – This is a dish made for a man, it’s loaded with sausage, bacon and ground beef. It’s so good!
Pinto Bean Soup– This soup is one of our favorites and wonderful with cornbread.
Pasta E Fagioli Soup – This is a really great soup which most people will remember from Olive Garden.
SERVE THIS SOUP WITH
STORING, REHEATING & SERVING SIZE
We store this soup in the refrigerator, reheat in the microwave and makes 10 servings.
This Sausage, White Bean and Pasta Soup has wonderful reviews! Super easy to make in the crock pot and one your family will love. Just add cornbread and you’re set.
Prep Time 15 minutesmins
Course Soup
Cuisine American, southern
1poundbreakfast pork sausageYou can use mild or hot. I used the mild
1small onionchopped
1tablespoondried basil
1teaspoonminced garlic
114 ounce can chicken broth
114.5 ounce can diced tomatoes, undrained
1 1/2cupswater
18 ounce can tomato sauce
110 3/4 ounce can cream of celery soup
1/2package Kroger baby carrots or 3 to 4 carrots cut in pieces
1cupdried great northern beans
1/2cupelbow macaroni or pasta shells
1tablespoonblack pepper
Salt to taste
1/2cupcabbageshredded (Optional)
Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta
Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta.
This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This recipe for Fried Cabbage with Sausage is so easy and so good. Great for a busy night and reheats well too. Super versatile dish!
If you love cooking with cabbage you should try our Cajun Cabbage Jambalaya. No, it’s not a traditional jambalaya but it’s delicious and has great reviews.
❤️WHY WE LOVE THIS RECIPE
We love this recipe for a few reasons but one is it’s super easy to make and it’s also versatile. It comes together really quickly and it reheats well. You an make this in under 30 minutes and add any vegetables you like and switch up the sausage as well.
🍴KEY INGREDIENTS
Butter
Cabbage
Green pepper
Onion
Polish sausage (can use smoked sausage), I use Hillshire Farm.
Can of diced tomatoes
Salt
Pepper
Hot sauce, optional
SWAPS
You can swap out the smoked sausage in this recipe. You can use turkey smoked sausage for a lower fat and higher protein. You could also use chicken sausage. This dish is super versatile, if you are using summer vegetables from your garden, I think zucchini would be great in this too.
🍽️HOW TO MAKE
The most time consuming part of this dish is chopping up all the vegetables. Once you have that done this dish comes together really quickly!
COOKING STEPS
Step 1 Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan.
Step 2 Add remaining ingredients, cover and simmer for 20 – 25 minutes.
⭐TIP
When buying cabbage select the ones with the greenest leaves on the outside. Dark green leaves mean more flavor. Once you cut a head of cabbage it starts losing its Vitamin C content. This is why it is better to shred cabbage yourself for your recipes instead of buying it already shredded. Uncut cabbage will keep up to 2 weeks in a perforated plastic bag, once cut, wrap in plastic wrap but use within a few days for best flavor and nutrients.
OTHER RECIPES WITH CABBAGE
Sausage and Cabbage Casserole – This dish is made with pork breakfast sausage and it’s one of our favorites. Great flavor!
Cabbage Roll Casserole – If you love cabbage rolls, this is one you must try! It has a little bit of a sweet taste and it also has great reviews.
Black-Eyed Pea Cabbage Soup – This recipe is a winner! Add this one to your recipe list and it’s great on New Years Day!
SERVE THIS DISH WITH
Southern Fried Cornbread – This is a must have with this dish, if you are a fan of cornbread this is the recipe to use! Always a hit!
Quickest Ever Yeast Rolls – These rolls are super easy and have great reviews. Delicious right out of the oven with butter!
Cornmeal Biscuits – These biscuits are a hybrid between cornbread and biscuits. We love them and they have a wonderful texture.
STORING, REHEATING & SERVING SIZE
This dish is stored in the refrigerator and you can reheat it in the microwave or toss it back in the skillet on lower heat. It makes 6-8 servings.
This easy skillet recipe for Fried Cabbage and Sausage is one you will make over and over. Great comfort food and can be made in under 30 minutes. Perfect for a busy night.
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Course Main Course
Cuisine American
1stick butter
1small head of cabbagechopped
1small green pepperchopped or cut into strips
1small onionchopped
1poundpolish sausagesliced into round pieces (can use smoked sausage)I use Hillshire Farm.
115 ounce can diced tomatoes
1/2teaspoonsalt
1/2teaspoonpepper
few drops of hot sauceoptional
Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
If summer had a flavor, this good ol’ shrimp boil would be it!
This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!
What is a Shrimp Boil?
Also known as a Southern Boil, shrimp boils dump everything onto a newspaper-lined table so everyone can dig in! This version uses a large serving platter or tray.
Since the protein and veggies are cooked in one pot, everything gets infused with robust Cajun flavor.
So simple! This recipe tastes delicious and fresh – all you need are lemon wedges, melted butter, and sliced baguettes for all that juicy broth!
Ingredients Needed For Shrimp Boil
Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.
Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.
Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.
Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.
Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.
Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.
How to Make a Shrimp Boil
Bring water, beer, lemon, garlic, ½ cup of Old Bay, and bay leaves to a boil in a large stockpot, per the recipe below.
Add potatoes and then the corn and sausage and reduce heat to a simmer.
Add shrimp and cook until they are pink and cooked through.
Discard bay leaves and drain the stockpot.
Transfer to a platter and drizzle with melted butter and some fresh parsley.
A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!
PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.
Storing and Reheating Leftovers
Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.
More Shrimp Faves
Did your family love this Shrimp Boil recipe? Leave us a rating and a comment below!
5 from 5 votes↑ Click stars to rate now! Or to leave a comment, click here!
Shrimp Boil
Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Prevent your screen from going dark
In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.
Add the potatoes and boil for 10 minutes.
Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.
Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).
Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.
Serve with lemon wedges, Old bay seasoning and sliced baguette.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler.
Adding Italian sausage makes a quick sauce taste like it’s been cooking for hours.
This ziti dish is perfect to make ahead, and it reheats and freezes well.
Ingredients for Baked Ziti
Meat: Italian sausage adds great flavor to the sauce. Feel free to replace it with ground beef (or ground turkey).
Sauce:This should be browned before adding to the casserole. Add more seasonings, spices (and some chili flakes for heat), and a tablespoon of olive oil for flavor. To make this dish vegetarian, use finely minced vegetables like mushrooms, eggplant, or zucchini.
Pasta:I use ziti in this recipe however, penne, rigatoni, or other tube-shaped pasta can be used in place.
Cheese:– Ricotta cheese makes the creamy cheese layer in this recipe. Replace it by blending cottage cheese with an egg until smooth. Feel free to add spinach or additional herbs to the cheese mixture.
Topping:– I sprinkle mozzarella cheese overtop for a browned bubbly topping. Just before serving, I love to add freshly grated parmesan cheese and some fresh herbs like parsley or basil.
Variations
Swap the sausage with turkey sausage or another ground meat of your choice. Add extra seasonings, salt, and a couple of cloves garlic if not using sausage.
Add 1/2 cup heavy cream to the simmering tomato sauce if desired.
More fresh herbs can be added to the cheese mixture or on top before serving.
How to Make Baked Ziti
Brown the sausage and onion (per the recipe below) in a large sauté pan. Add sauce ingredients and simmer.
Cook the pasta in a large pot of salted water.
Combine the cheese mixture in a small bowl.
In a greased casserole dish, layer sauce, ziti, and the ricotta mixture.
Top with the remaining shredded mozzarella and bake.
Tips for a Great Baked Ziti
Use a large skillet for browning meat so the sauce can simmer in the same pan.
Cook the pasta al dente (firm) as it will continue to cook as it bakes.
To make baked ziti ahead of time, prepare as directed, cover with plastic wrap, and refrigerate for up to 48 hours. Remove it from the fridge at least 30 minutes before baking, and add 10 to 15 minutes of baking time.
If desired, this pasta casserole can be divided into two 9-inch baking dishes, and half can be frozen. Thaw overnight in the fridge and bake until hot and bubbly.
Did you enjoy this Baked Ziti? Be sure to leave a rating and a comment below!
4.97 from 584 votes↑ Click stars to rate now! Or to leave a comment, click here!
Easy Baked Ziti
Baked ziti has layers of zesty meat sauce, ricotta cheese, and tender ziti noodles baked until golden. Serve with garlic bread and salad.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Prevent your screen from going dark
Preheat the oven to 375°F. Grease a 9x13inch baking dish.
In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.
Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste,
Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.
In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
Add 1 cup of sauce to the bottom of the prepared baking dish. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake uncovered for 25-30 minutes or until golden and bubbly.
If replacing the sausage with ground beef or turkey, add 2 cloves of garlic, and 1 teaspoon of Italian seasoning to the meat as it cooks. ½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight. Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.
This Sausage Spinach Quiche is made without a crust. Great to make on a Sunday and enjoy throughout the week. It’s super versatile too and my family loves it!
If you are a fan of pizza you will love this Supreme Pizza Crustless Quiche. It’s a great variation that your family will love.
❤️WHY WE LOVE THIS RECIPE
This sausage spinach crustless quiche is a family favorite and so easy to throw together if you had a busy day or just want something quick. You can add ingredients you like or use different meats and cheeses in this quiche and make it your own. I like that I don’t have to have a crust or have to make one but you could make this in a crust if you want. It is good reheated in the microwave.
🍴KEY INGREDIENTS
Pork sausage
Fresh spinach
Can chopped mushrooms, drained
Mozzarella cheese
Green or regular onion
Eggs
Milk
Sour cream
Garlic powder
Black pepper
Salt
SWAPS
You can switch out the cheese and spices in this recipe. If you are not a fan of mushrooms, simply leave them out. This is a versatile recipe! You could also use turkey breakfast sausage for a lighter version.
🍽️HOW TO MAKE
This is a very simple recipe and since it’s crustless it takes nothing to put together. We love having a quiche in the fridge for a easy breakfast!
COOKING STEPS
Step 1 Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese.
Step 2 Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this. In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt.
Step 3 Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese. Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.
⭐TIP
This quiche will puff up in the oven and once removed and cool will fall some. That is nothing to worry about!
Heavy Cream Cinnamon Rolls – This was a recipe that went viral for how simple it is and how delicious! Only 5 ingredients and perfect for a weekend morning.
This Sausage Spinach Crustless Quiche is one you will make over and over. Made with pork sausage, mushroom, spinach and delicious cheese, this will quickly become a favorite.
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Breakfast, Brunch, Dinner
Cuisine American
1/2poundpork sausage
3cupschopped fresh spinach
14 ounce can chopped mushrooms, drained
1cupshredded mozzarella cheese
1/2cupchopped green or regular onion
5eggs
1/2cupmilk
1/2cupsour cream
1/2teaspoongarlic powder
1/4teaspoonblack pepper
Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese. Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this.
In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt. Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese.
Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.
You could also make this with turkey breakfast sausage.
Million Dollar Spaghetti Casserole is a budget-friendly casserole that’s easy to make.
Layers of spaghetti and cheese are smothered in a savory beefy sauce and baked until brown and bubbly.
Casseroles are an easy way to feed a hungry family!
Million Dollar Spaghetti is a combination of baked spaghetti and lasagna.
It’s is a large and hearty casserole that reheats and freezes well for future meals.
While the ingredients are simple this meal is delicious, everyone raves about it.
Ingredients in Million Dollar Spaghetti
Meat: I like using Italian sausage as it has lots of flavor, but in a pinch, you can substitute ground beef or ground turkey. If substituting the sausage, I would recommend adding extra seasoning to the sauce.
Sauce: This recipe uses pasta sauce as the base to keep it quick and easy. You can use homemade marinara sauce or your favorite jar of sauce. Feel free to stir in fresh herbs if you’d like!
Cheese: The cheese layer is made with either cottage cheese or ricotta cheese. I prefer cottage cheese because I think it adds so much creaminess to the recipe.
Pasta: We most often make this with spaghetti but other types of pasta can be used. Try ziti or rigatoni noodles.
Serving Suggestions
Million dollar spaghetti is a hearty casserole that is a complete meal on its own. You can pair it with garlic bread and a fresh salad if you’d like.
Leftovers and Prep Ahead
The leftovers of this casserole reheat well! The pasta softens up a bit when reheating, but the flavor is just as good as when it was fresh out of the oven.
Prep Ahead: Million Dollar Spaghetti Casserole can be made up to 24 hours ahead of time. Remove it from the fridge at least 30 minutes before baking and add an additional 15 minutes to the baking time.
Freezing: To freeze the casserole, wrap it in plastic wrap first, then aluminum foil. Let it thaw overnight in the fridge before baking.
More Favorite Spaghetti Recipes
Did your family love this Million Dollar Spaghetti Casserole? Leave us a rating and a comment below!
4.94 from 655 votes↑ Click stars to rate now! Or to leave a comment, click here!
Million Dollar Spaghetti Casserole
Loaded with layers of spaghetti, cheese, zesty sauce, and Italian sausage, this is an easy hearty casserole that’s budget-friendly and perfect for a crowd.
Prep Time 40 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour25 minutesminutes
Prevent your screen from going dark
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain well and return the pasta to the original pot. Add 24 oz of prepared spaghetti sauce and toss to combine. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add sausage and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain excess fat. Add the remaining 24 oz of spaghetti sauce to skillet. Set aside.
In a medium mixing bowl, combine cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.
Place half the slices of butter (if using) in a 9×13 baking dish. Spread half of the spaghetti in the dish, then top with the cheese mixture. Spread the remaining spaghetti over the cheese mixture. Top with the remaining butter slices (if using). Pour tomato meat sauce evenly over top.
Top with remaining mozzarella and bake uncovered in the preheated oven until the casserole is heated through, about 35-45 minutes.
Rest 15 minutes before serving.
If replacing the sausage for ground beef or turkey, add additional seasoning to the sauce. For a little kick, add ½ teaspoon red pepper flakes. This casserole can be prepared 24 hours in advance. If made ahead of time, let set at room temperature for at least 30 minutes before baking. Add 15 minutes to the baking time. Store leftovers in a covered container in the fridge for up to 4 days.
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.
Just reach into your freezer!
It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much I LOVE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having homemade breakfast sandwiches on hand is a life saver and most importantly, a time saver.
For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.
To Make These Sausage Egg and Cheese Breakfast Sandwiches You Will Need:
nonstick spray – I like to use either extra light olive oil or ghee oil spray.
eggs – For extra protein and less fat, you can substitute 3 tablespoons egg whites for each egg you take out.
kosher salt – Enhances flavors.
freshly ground black pepper – Adds a distinct bite and flavor.
turkey breakfast sausage – I use my low fat homemade sausage but you can use store-bought.
cheese slices– I like cheddar and pepper jack but you can use your favorite.
English muffins – We like sourdough but use whichever you prefer.
Make the (low fat but high protein) turkey breakfast sausage mixture. I use this recipe and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.
Make The Eggs:
Preheat your oven to 350℉ (or 180℃).
Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.
In a liquid measuring cup, add 6 large eggs.
Whisk well to combine.
Pour eggs into the mold.
Season with a pinch of salt and some freshly ground black pepper.
Bake on the middle rack of your preheated oven for 10 minutes or until set.
Combine the ingredients for the low fat turkey sausage.
Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.
Next press flat using either a mallet or the flat side of a drinking glass.
Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat.
Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.
Transfer to a paper towel lined plate and repeat with the second batch.
Build The Breakfast Sandwiches:
Cut 6 English muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them.
On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.
Replace the top of the English muffin.
Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.
Freezing Instructions:
Make sure everything has cooled to room temperature before assembling.
Wrap in paper towel and then cling wrap.
Place in a freezer friendly resealable bag or container and freeze.
How To Heat Frozen Breakfast Sandwiches:
The night before, remove a sandwich and place in the fridge to thaw overnight.
Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.
Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6sandwiches
Sausage Egg and Cheese Breakfast Sandwiches
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.
In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.
MAKE THE BREAKFAST SAUSAGE:
Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.
Place one portion onto a piece of wax paper and cover with a second piece of wax paper. Next press flat using either a mallet or the flat side of a drinking glass. Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat. Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side. Transfer to a paper towel lined plate and repeat with the second batch. Allow the sausage patties to cool if meal prepping and planning on freezing.
BUILD THE BREAKFAST SANDWICHES:
Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.
On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese – or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.
See the recipe notes for tips on freezing and reheating.
Freezing Instructions:
Make sure everything has cooled to room temperature before assembling.
Wrap in paper towel and then cling wrap.
Place in a freezer friendly resealable bag or container and freeze.
How To Heat Frozen Breakfast Sandwiches:
The night before, remove a sandwich and place in the fridge to thaw overnight.
Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.
This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!
Easy Peasy Sausage & Rice: Your Weeknight Winner!
This One Pot Sausage and Rice Recipe is so darn easy to make. Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. No need for a last-minute grocery store dash – hallelujah!
With this recipe, dinner is on the table in just 30 minutes. That’s less time than it takes to watch an episode of your favorite TV show – talk about a win-win situation!
This recipe isn’t just easy and quick – it’s also downright delicious. Imagine tender, juicy sausages mingling with perfectly cooked fluffy rice, all infused with the mouthwatering flavors of garlic, onions, and bell peppers. It’s like a flavor explosion in every bite!
Did I mention that this dish is made in ONE-POT? YAY. Anytime I can make an entire meal using just one pot/skillet, I’m definitely a happy camper. Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some bread or biscuits for a satisfying dinner.
What To Love About This Recipe
Easy to make: With just a handful of simple steps, this recipe is a breeze to whip up, even for novice cooks.
Simple ingredients: Nothing fancy here! Just everyday pantry staples and some delicious sausage for a hearty and satisfying meal.
Ready in just 30 minutes: When time is of the essence, this dish comes to the rescue. In just 30 minutes, you’ll have a piping hot meal on the table.
Hassle-free dinner for busy weeknights: We get it – life can be hectic! That’s why we designed this recipe to be your go-to for those evenings when you need a quick and hassle-free dinner option.
One pot meal: Less cleanup means more time to relax after dinner. With everything cooking in a single pot, you’ll love how easy it is to get this meal on the table and clean up afterward.
Versatile and Customizable: Another great thing about this recipe is its versatility. Feel free to customize it to suit your family’s tastes by adding extra veggies or swapping out the sausage for their favorite protein.
Perfect for School Lunches: When you’re rushing to get the kids out the door in the morning, the last thing you need is a complicated lunch to prepare. With this One Pot Sausage and Rice, you can whip up a big batch in no time and portion it out into convenient lunch containers for the week ahead.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Olive oil: A flavorful base for sautéing our aromatics and sausage. You can also use another type of oil if you prefer.
Onion: Adds sweetness and depth of flavor to the dish once sautéed.
Garlic: Because everything tastes better with garlic, right? It adds a delicious aromatic element to the dish.
Bell peppers: Not only do they add vibrant color to the dish, but they also provide a subtle sweetness that complements the savory sausage.
Sausages: Choose your favorite type of smoked sausage – whether it’s Cajun, pork, beef, or even Italian sausage. The options are endless!
Broth: Provides moisture and flavor to the rice as it cooks. You can use chicken, beef, or vegetable broth, depending on your preference.
Seasonings: I like to use a packet of Sazon with saffron. If Sazon is not available, you can use garlic powder, cumin, paprika, oregano (ground or leaves), and turmeric powder. Details and quantities are in the recipe card below.
Salt and black pepper: When adding the salt, consider the broth already has salt. So use a light hand! Adding more salt than correcting an overly salty dish is easier, so start with a conservative amount and gradually add more as needed. Remember, you can always add more salt but can’t take it away once it’s been added.
Cilantro leaves to garnish (optional): Adds a fresh, herbaceous touch to the finished dish. Feel free to skip if cilantro isn’t your thing.
Process Overview: How To Make XXX Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Saute Veggies and Sausages
Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute. Add sausage and seasonings and cook until browned on both sides, about 5 minutes.
Step 2 – Toast the Rice
Add rice and cook for 2 minutes, stirring constantly.
Step 3 – Add Broth and Simmer
Add vegetable broth and mix well. Taste and adjust salt and pepper if necessary. Cook uncovered over medium-high heat until most of the liquid evaporates. When the liquid has evaporated, cover it, reduce heat to low, and cook for 15-20 minutes or until the rice is tender.
Step 4 – Garnish and Serve
Garnish with cilantro, if desired. Serve hot.
Recipe Tips
Make sure to slice the sausage into uniform pieces to ensure even cooking.
Don’t rush the cooking process – allowing the rice to simmer gently ensures it cooks evenly and absorbs all the delicious flavors.
Feel free to customize the recipe with your favorite veggies or herbs. Bell peppers, peas, and spinach all make great additions.
Variations & Additions
Spicy: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.
More Veggies: Want to up the veggie quotient? Toss in some diced tomatoes, carrots, corn kernels, celery, and/or zucchini along with the bell peppers.
Creamy Version: For a creamier texture, stir in a cup of heavy cream or coconut milk towards the end of cooking.
Cajun: Use Andouille sausages and cajun seasoning.
Serving Suggestions
Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some crusty bread for a satisfying dinner.
Storing and Freezing Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Absolutely! Keep in mind that brown rice typically requires a longer cooking time and may require additional liquid, so adjust accordingly.
Can I make this recipe vegetarian?
Certainly! Swap out the sausage for your favorite plant-based sausage, or add extra veggies like mushrooms, eggplant, or chickpeas for protein.
Can I use a different type of grain, like quinoa or barley?
While this recipe is specifically tailored for rice, you can certainly experiment with other grains. Just be sure to adjust the cooking time and liquid ratios accordingly.
This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6servings
Instructions
Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute.
Add sausage and seasonings (sazón envelope or spices); cook until browned on both sides, about 5 minutes. Add rice and cook for 2 minutes or until lightly toasted and opaque, stirring constantly.
Add broth and mix well. Taste and add salt and pepper if necessary. Cook uncovered, over medium heat, until most of the liquid has evaporated.
When the liquid has evaporated cover with a lid, reduce heat to low and cook for 15-20 minutes, or until rice is tender.
Garnish with chopped cilantro, if desired. Serve hot.
Sazón with saffron: I like to add 1 envelope of Goya Foods Sazón Seasoning With Azafran, which adds flavor and color to the rice. You can substitute for 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/4 teaspoon of dried oregano leaves, and ¼ teaspoon of turmeric powder.Salt: When adding the salt, consider the broth already has salt. So use a light hand! Adding more salt than correcting an overly salty dish is easier, so start with a conservative amount and gradually add more as needed. Remember, you can always add more salt but can’t take it away once it’s been added. In my case, I did not add any more salt.Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.Recipe Tips
Make sure to slice the sausage into uniform pieces to ensure even cooking.
Don’t rush the cooking process – allowing the rice to simmer gently ensures it cooks evenly and absorbs all the delicious flavors.
Feel free to customize the recipe with your favorite veggies or herbs. Bell peppers, peas, and spinach all make great additions.
Variations & Additions
Spicy: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.
More Veggies: Want to up the veggie quotient? Toss in some diced tomatoes, carrots, corn kernels, celery, and/or zucchini along with the bell peppers.
Creamy Version: For a creamier texture, stir in a cup of heavy cream or coconut milk towards the end of cooking.
Cajun: Use Andouille sausages and cajun seasoning.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
These stuffed mushrooms are the perfect appetizer for game day or a party!
Mushrooms are stuffed with a cheesy sausage stuffing and baked until juicy and melty.
Selecting Mushrooms for Stuffing
Choose smaller mushrooms for a single bite or medium-sized for a two-bite appetizer.
White button mushrooms or cremini mushrooms are smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!
Clean mushrooms with a soft-bristled brush or a damp paper towel to remove any dirt or debris.
They absorb water easily, so if you do rinse mushrooms, do it quickly and then dab them dry with a paper towel. This helps keep them from becoming soggy and watery.
Other ingredients needed for sausage stuffed mushrooms include:
Cheese: Cream cheese is the base for these mushrooms while cheddar cheese adds flavor.
Sausage: I use breakfast sausage, but you can swap in spicy Italian sausage if you’d like.
Flavor: Mushrooms and sausage add a lot of flavor to this recipe. I also add a little bit of onion, garlic, and Parmesan cheese for flavor.
How To Make Sausage Stuffed Mushrooms
To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller, or a tomato corer to create a well in the center. Once the mushrooms are prepared, fill and bake!
Sautee the diced stems, onion, sausage, and garlic in a pan per the recipe below.
Combine the cream cheese, the mixed cheeses (reserve some for topping), & the sausage mixture in a bowl.
Fill mushroom caps, sprinkle with cheese, & bake until melted & cooked through.
Prepare This Appetizer Ahead of Time
Make these sausage stuffed mushrooms up to days in advance. Cover in plastic wrap and store in the fridge. Bake as directed.
To freeze,prepare as directed and freeze them in a single layer before baking. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.
Yummy Stuffed Mushroom Recipes
Did you make these Sausage Stuffed Mushrooms? Be sure to leave a rating and a comment below!
5 from 20 votes↑ Click stars to rate now! Or to leave a comment, click here!
Sausage Stuffed Mushrooms
These Stuffed Mushrooms are filled with cheese & sausage and then baked until golden brown.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Preheat oven to 400°F.
Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.
Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.
In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Drain any fat and cool the sausage.
In a small bowl, mix cheddar and parmesan cheese. Reserve ¼ cup for topping.
In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.
Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.
These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab, or shrimp. If you’d prefer a crumb topping, combine the following:
Course Appetizer
Cuisine American
