Sitemap  |  Contact
Why Pioneer Meat  |  Our Products  |  Recipes  |  Articles and Guides  |  About Us

Breakfast Recipes
Lunch and Dinner Recipes
Soups
Breads
Salads
Side Dishes
Recipes
Have a look at some of our favourite recipes.
Testimonials
Hear what our happy customers have to say about our products.
Community
Check out our blog for the latest Pioneer Meat news.

Breakfast Recipes

Our breakfast recipes will get your family going in the morning.

Pioneer Sausage Scramble

Ingredients                      

  • 2 cups frozen hashbrowns
  • 1 tbsp onion, chopped
  • 1 tbsp vegetable oil
  • 1/2 pound of Pioneer Farmers Sausage ( approx 1/2 link )
  • 1 cup torn spinach
  • 4 eggs
  • 1 tbsp water
  • 2 slices American cheese, diced

Preparation

In large skillet, cook the hashbrowns sausage and onion in oil until hashbrowns are  tender. Add spinach. In a bowl, whisk the eggs and water. Pour over sausage mixture. Cook over medium heat, stirring occasionally, until eggs are completely set. Top with cheese. Serve immediately.

Back to Top

All Breakfast all the Time

Ingredients

  • 1 cup Buttermilk Bisquick Mix
  • 1/3 cup milk
  • 4 tbsp mayonnaise
  • 1 tbsp cooking oil
  • 1 lb Pioneer Sausage
  • 1/4 cup onion, chopped
  • 1 egg
  • 2 cups cheddar cheese, grated
  • 2-4 oz cans of green chilies, chopped (optional)

Preparation

Combine Bisquick mix with milk and 2 Tbsp mayonnaise. Stir and spread into greased 13 x 9 pan. Sauté sausage and onion in oil, spread over Bisquick mix. Beat egg with remaining mayonnaise, cheese and chilies (optional). Spread over meat. Bake at 375 ºF for 25 minutes. Cut into one inch squares and serve.
 

Back to Top

Breakfast Bake

Ingredients

  • 10 slices of white bread, cubed
  • 6 eggs, lightly beaten
  • 3 cups milk
  • ¾1 tsp dry mustard
  • 2 cups cheddar cheese, grated
  • 1 tbsp parsley
  • 2 cups Pioneer Sausage, cubed

Preparation

Combine cubed bread, cheese, sausage and parsley. Mix eggs, milk and mustard and pour over the other mixture. Cover and refrigerate overnight. Bake uncovered at 350 ºF for 1 hour. Let sit for 5 minutes to cool. Serve.
 

Back to Top

Fried Egg and Pioneer Sausage Breakfast Pizza

Ingredients

  • 1 loaf Ciabatta bread (about 1 pound)
  • 1 cup green onions, chopped
  • 8 tbsp olive oil, divided
  • 8 oz hot pepper Monterey Jack Cheese, sliced
  • 1 lb Spicy or Original Pioneer Sausage, casings removed
  • 8 large eggs

Preparation

Preheat oven to 450 ºF. Cut bread in half horizontally. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tbsp oil in small bowl. Season with salt and pepper. Reserve 2 tbsp olive oil and spread remaining oil over the bread. Top with cheese.

Sauté sausage in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizza until cheese melts and bread begins to crisp, about 10 minutes. Meanwhile, heat 1 tbsp oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizza bakes. Arrange 4 eggs atop each pizza. Spoon reserve olive oil over eggs. Cut each pizza between eggs into 4 pieces.
 

Back to Top

Pioneer Sausage, Cheese and Bell Pepper Strata

Ingredients

  • 6 large eggs
  • 2 ½ cups whole milk
  • 2 cups green onions, sliced
  • ½ cup whipping cream
  • ½ cup Romano cheese, finely grated
  • 2 tbsp fresh parsley, chopped
  • ½ tsp salt
  • 1 lb Pioneer Sausage, casing removed
  • 1 large red bell pepper, halved, seeded & cut into ½ inch wide strips
  • ½ lb asparagus
  • 1 1-pound loaf Rustic French Bread, cut into ½ inch thick cubes
  • 2 cups coarsely grated cheddar/sharp cheddar cheese, loosely packed

Preparation

Preheat oven to 350 ºF. Butter 13x9x2 inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté acute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Refrigerate overnight, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
 

Back to Top

Pioneer Sausage and Potato Breakfast Casserole

Ingredients

  • 1 lb Pioneer Breakfast Sausage
  • 2 tbsp all purpose flour
  • 1½ cup milk (do not use low-fat or non-fat)
  • 1 1-pound package frozen shredded hash brown potatoes
  • 4 green onions, finely chopped
  • 1¼ cups sharp cheddar cheese, grated

Preparation

Preheat oven to 350 ºF. Butter 8x8x2 inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup of cheese, 1/3 cup of green onions, sausage mixture and remaining ¼ cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
 

Back to Top

Raisin-Bread Strata with Pioneer Sausage and Dried Plums

Ingredients:

  • 1 lb Pioneer Sausage
  • 8 large eggs
  • 4 cups whole milk
  • 1 ½ tsp salt
  • ¾ tsp ground black pepper
  • 1 16-oz loaf raisin-cinnamon-swirl bread, sliced in halves diagonally
  • 18 dried pitted plums (prunes), each cut into 3 pieces
  • Maple Syrup

Preparation

Sauté sausages in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to bowl; cool.

Butter 13x9x2 inch glass-baking dish. Whisk eggs, milk, salt and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover; chill overnight.

Position rack in centre of oven and preheat to 350 ºF. Place strata on rimmed baking sheet. Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes to cool. Cut strata into squares and serve with maple syrup.

Back to Top

Pioneer Sausage and Pancake Strata

Ingredients

  • 12 eggs
  • ½ cup milk
  • 1 cup cheddar cheese, shredded
  • ½ tsp salt
  • 1 package frozen Mini Pancakes, approx. 18
  • 1 package Pioneer Patties, approx. 8 - 9
  • Maple Syrup

Preparation

Preheat oven to 350 ºF. Coat an 11" x 7" baking dish with cooking spray. Beat eggs with milk and stir in cheese and salt and set aside. Cook the patties and pancakes. Arrange half of pancakes in bottom of dish. Top with patties. Pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat. Cover with foil and bake for 30 minutes. Uncover and drizzle maple syrup over the egg mixture, which has started to set at this point. Continue baking uncovered for another 30 minutes until set. Let stand 5 minutes to cool and serve drizzling with more maple syrup if desired.
 

Back to Top

Pioneer Sausage-Broccoli Puff Pancakes

Ingredients

  • ¼ cup butter or margarine
  • ¾ cup milk
  • 2/3 cup all purpose flour
  • 2 eggs
  • ½ tsp Salt

Filling

  • 2 cups fresh mushrooms, sliced
  • 1 small onion, sliced into rings
  • 2 tbsp butter or margarine
  • 1 lb Pioneer Sausage
  • 1 (10 0z) package frozen broccoli, chopped
  • 1/3 cup uncooked instant rice
  • 1 cup cheddar cheese, shredded

Preparation

Place butter in a glass 9-inch pie plate. Place in a 400 ºF oven for 2-3 minutes, or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth. Pour into hot pie plate. Bake at 400 for 25 minutes or until puffed and golden. Meanwhile, in a skillet, sauté mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook sausages over medium heat until no longer pink; drain. Stir in broccoli and rice. Cook until tender. Stir in mushroom mixture and cheese. Cover and keep warm. When pancake is removed from oven, immediately spoon filling into center and serve.
 

Back to Top

Blueberry-Pioneer Sausage Breakfast Cake

Ingredients

  • ½ cup butter, softened
  • ¾ cup sugar
  • ¼ cup brown sugar, packed
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup sour cream
  • 1 lb Pioneer Sausage, cooked and drained
  • 1 cup fresh/frozen blueberries
  • ½ cup pecans, chopped

Blueberry Sauce

  • ½ cup sugar
  • 2 tbsp cornstarch
  • ½ cup water
  • 2 cups fresh/frozen blueberries

Preparation

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.

Pour into greased 13 x 9 x 2-inch baking pan. Sprinkle with pecans. Bake at 350 ºF for 35-40 minutes or until cake test done.

For sauce, combine sugar and cornstarch in saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual serving.
 

Back to Top

Apple and Pioneer Sausage Cornbread Stuffing

Ingredients

  • 2 (8.5 oz) packages dry corn muffin mix
  • 1 lb Pioneer Sausages, thinly sliced
  • 1 Granny Smith Apple, peeled, cored and chopped
  • ½ lb fresh mushrooms, sliced
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, chopped
  • 8 slices white bread, cut into cubes
  • Salt and Pepper to taste

Preparation

Prepare corn muffin mix according to package directions. Cool and crumble. Preheat oven to 350 ºF. Place sausage in large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In another large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft. In a large bowl, mix the crumbled prepared corn muffin mix, sausages, mushroom mix, apple, bread, salt and pepper. Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Back to Top

Pioneer Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

Ingredients

  • 1 lb Pioneer Sausage, casing removed
  • ½ cup shallots, chopped
  • 2 cloves garlic, minced
  • ½ cup oil packed sun-dried tomatoes, drained & chopped
  • 4 tbsp fresh parsley, chopped
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup half and half
  • 1 cup whipping cream
  • 2 cups mozzarella cheese, grated
  • ½ tsp salt

Preparation

Preheat oven to 375 ºF. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of a fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 more minutes. Add sun-dried tomatoes and 2 tbsp parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate)

Whisk eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining ½ cup cheese and 2 Tbsp parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand to cool before serving.

Back to Top



© Copyright 2010. Pioneermeat.ca  |  All Rights Reserved Sitemap  |  Site Designed by Webtech