A lot of us skip breakfast, mostly because of our busy lives, but also because breakfasts aren’t always as inviting as other meals. After a while, bacon and eggs; cereal or oatmeal; or even pancakes or waffles don’t seem that exciting.
However, few people will skip breakfast if you make this Impossible Sausage Breakfast Pie, especially if you add these Baked Doughnuts.
One advantage to this breakfast casserole is you can make it the night before and bake it in the morning to save time. You also can make it and bake it immediately.
A great thing about these doughnuts is they’re baked, not fried, which leaves a lot less mess. In addition, a lot of people try to avoid fried foods, but with this recipe, they can still enjoy a sweet treat for breakfast.
IMPOSSIBLE SAUSAGE BREAKFAST PIE
1 (12-ounce) package bulk pork sausage
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces), divided
1/2 cup baking mix (like Bisquick)
1 cup milk
1/8 teaspoon pepper
3 eggs
Heat oven to 400 degrees. Spray oblong baking dish or 9-by-1 1/2-inch pie plate with cooking spray.
Cook sausage, bell pepper and onion in 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 cup of the cheese. Spread in pie plate. Stir the rest of the ingredients, except for the remaining cup of cheese, in medium bowl with wire whisk or fork till blended. Pour into pie plate or dish.
Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with rest of cheese.
Bake 1-2 minutes longer or just till cheese is melted. Let stand 5 minutes before serving. Serve with or without salsa. Makes 6 servings.
BAKED DOUGHNUTS
2 (1/4-ounce) packages active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/3 cup shortening
1/2 cup sugar
2 eggs
1 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
4 1/2 to cups all-purpose flour, divided
1/4 cup butter, melted
Glaze:
1/2 cup butter
2 cups powdered sugar
5 teaspoons water
2 teaspoons vanilla
In a large bowl, dissolve yeast in water. Add the milk and shortening. Stir for 1 minute.
Add the sugar, eggs, salt and cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (don’t knead). Cover and let rise in a warm place till doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/2-inch thickness. Cut with a 2 ¾-inch doughnut cutter; place 2 inches apart on greased baking sheets. Brush with butter; cover and let rise till doubled.
Bake at 350 degrees for 20 minutes or till lightly browned.
Meanwhile, for glaze, melt butter in a saucepan, add powdered sugar, water and vanilla; cook over low heat until smooth, but don’t boil. Keep warm.
Dip warm doughnuts, one at a time into the glaze and turn to coat. Drain on a wire rack. Best when served immediately. Makes 2 dozen doughnuts.
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