Fathers Day Brunch To Go With Ragu

I received product samples and compensation in exchange for my honest opinion. All opinions expressed are mine and mine alone.

We all love a easy and delicious recipe.  Sometimes we don;t always have time to sit down and enjoy a nice meal. We have to get moving with the kids, work, and life. Father’s day is coming up and not all father’s get to have off. That doesn’t mean we can;t spoil them and still let them know how much we appreciate them. Moms love breast fast in bed and so do dads. With times now a days we are always on the go. Whip up this recipe for dad and if he’s staying in or has to be on the move. Dad will still have the privilege to be spoiled in a little way.

Ragu has some amazing sauces and it’s super funt o think outside the box with everyday ingredients that everyone can afford. Tomato sauce seems to be one the biggest staples of our pantries. It’s the go to item when we need a quick meal. Did you ever think you could use Ragu for a breakfast entree. YEP! It is amazing too. We can now give dad that hearty breakfast to go.

I took Ragu’s Sausage and Peppers recipe and put a brunch spin on it. I made it into a quiche, sorta! We choose to create a cupcake, Since they are so fun to eat and easy to take on the go. I always seem to be on a cupcake kick.

Ingredients

1 Crest Rolls

1/4 Ragu Tradition sauce

1 cup of chopped up Sasuage

3/4 cup of chopped up Peppers

1/4 cup of cheese

1/2 cup of cooked chopped up potato

5 eggs

First you want to start by preparing the sausage. I cooked mine up nice and crispy and then chopped it really fine. I set that aside. Then I put the chopped up peppers in the same pan I used for the sausage and cooked it for a few minutes with the potatoes. Then I added in the Ragu sauce and let it simmer for a few minutes. Then I tossed the mixture of sausage, peppers, potatoes into a bowl with about 5 eggs.  I mixed it up and then folded in the cheese.

Now I used two cup cake liners and put them into the cupcake pan. I then rolled out the crest rolls and used a biscuit cutter to cut them into circles. Then I put the circles into the cupcake liners. Then on top of the crest roll. I add a nice heaping of the egg mixture. I then used the left over dough to put on top for extra crunch.

Then I baked it for about 15 minutes at 350 degrees until the egg was cooked and let cool. After it is cooled a little, you can enjoy right away or top it with more Ragu for extra tangy flavor.

This is super simple and can even be prepared ahead of time. It’s fun to eat on a plate or in your hand on the go. This recipe makes about 6 sausage and pepper quiche cupcakes