The care and feeding of house guests over the holidays can be stressful. As a clutter bug and mama of three messy boys, I can almost guarantee that you’ll never see the disaster that lies outside the frames of my blog and Instagram photos. But my in-person family and friends will, err, notice, so I’ll usually cancel a run or trip to the gym to get the house tidy — and that can feel like quite a workout in itself! And, while I love to cook, I’m used to feeding 4 or 5 at a time– not 15 people plus! Cooking bacon or sausage for an army in the morning is one of my pet peeves. It’s messy, time-consuming and I’m usually stuck in the kitchen and missing out on all the Christmas morning fun around the tree! 
To solve this breakfast prep problem, I came up with Sheet Pan Maple Beef Sausage – I was super excited to share it with my breakfast-obsessed friends at BeefLovingTexan.com It’s basically one HUGE sausage patty cooked all at once in the oven – no flipping, splattering or batch cooking. Plus, my always-starving teen boys and teen nephews can’t come by to “sample” it all away before serving time! When ready to serve, simply slice into bars or wedges, it couldn’t be any easier!
Everyone who eats my sheet pan sausage always raves and mentions how much better homemade sausage tastes – they are always pleasantly surprise to discover it’s made with lean beef – not fattier pork. The secret to making lean ground beef taste like breakfast sausage is all in the spices and flavorings. This beef sausage uses ingredients like paprika, cayenne and real maple syrup for a mildly spicy-sweet flavor.
So, should you feel guilty about indulging in this sausage for a holiday brunch or even “brinner”? NO! There are 24 servings per batch, with each piece containing approximately 100 calories and 12 grams of protein. In addition to protein, lean beef is also a great source of iron, zinc and other essential nutrients. For optimal protein intake (25 – 30 grams per meal) have a couple slices, or pair a slice with an egg scramble.
Prefer a breakfast sandwich? After sausage is cooked, use a biscuit cutter to make a round shape and use a halved buttermilk biscuit to bookend! The leftover bits from cutting circles can be crumbled up to use in soups, quesadillas, salads and more.
Do you have a traditional dish for breakfast or brunch? Are you a sausage or bacon person? Are you tidy or messy, a hoarder or minimalist when it comes to keeping house? Please share in the comments – XOXO, Jennifer
Feed your hungry holiday crowd a special breakfast or brunch -- this easy beef sausage bakes in the oven and is low mess, low stress and very delicious!
Course:
Breakfast
Cuisine:
American
Servings: 24 servings
-
3
pounds
90%/10% ground beef
-
3
tablespoons
pure maple syrup
-
1
tablespoon
onion powder
-
1
tablespoon
garlic powder
-
1
tablespoon
dried sage
-
2
tablespoons
brown sugar
-
1
tablespoon
paprika
-
1/2
teaspoon
all spice
-
1/2
teaspoon
caynne pepper
-
1
teaspoon
black pepper
-
1
teaspoon
salt
-
Preheat oven to 375F.
-
Place ground beef in large bowl and gently work in syrup with hands. In small bowl, toss together onion, garlic, sage, thyme, syrup, brown sugar, paprika, allspice, cayenne, salt and pepper. Sprinkle over beef and work spices in with hands, taking care not to over handle beef (creates toughness).
-
Line rimmed baking sheet (approx. size 13” x 18”) with foil and gently press in meat mixture to reach corner to corner, maintaining an even thickness.
Place pan on center rack of oven and bake for approximately 20 minutes, or until internal temperature reaches 160F degrees with instant-read meat thermometer.
-
Carefully remove pan and drain off any excess liquid. Let rest for 5 minutes.
-
For wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.or wedges, cut into 12 equal-sized rectangles (3 columns, 4 rows) and then cut each rectangle on the diagonal. Or, use biscuit cutter to make rounds and then crumble up remnants for use later.
When life hands you lemons, make Preserved Lemons! Although back in 80-degree weather in January (!), a super cold spell last weekend required harvesting of citrus off the Meyer Lemon trees . . . including a bumper crop coming from my aunt in Houston. While making lemonade, lemon curd, lemon preserves and other citrus-y staples are a sweet way to use an abundance of the fruit, I was looking for something to use in savory dishes.
