How To Cook Sausage Quickly & With No Mess: Oven “Fry” It!

I recently shared with you how to “fry” bacon in the oven. I figured if that worked, it would probably work with sausage too. And it did! Here’s how to cook sausage in the oven.

How to cook sausage without any messes or splatters. When you oven "fry" sausage you're done in 20 minutes & throw away the mess! Includes a link to how to oven "fry" bacon too.

Why would you want to cook sausage or bacon this way? Because it saves you time and a big mess. I love that I can throw it all in the oven and finish up all of my other prep work while it’s cooking. It cooks it perfectly and evenly…and I don’t have to do a thing! When it’s done cooking, I just throw the foil in the trash. Nothing to clean up!

I’ve tried this with both bulk sausage that I broke up into pieces and with sausage links. It works well both ways.

How To Cook Sausage In The Oven (How To Oven Fry Sausage)

How To Cook Sausage Quickly & With No Mess: Oven "Fry" It!
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Ingredients

  • 1 pound bulk sausage (links work well too)

Instructions

  1. Cover a cookie sheet with tin foil.
  2. Break bulk sausage into small pieces or cut into patties.
  3. Place raw sausage on the tin foil.
  4. Place the cookie sheet in a cold oven (do not preheat!) and then bake at 400 for about 20 minutes.
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For recipes that use sausage, check out my Italian Sausage and White Bean Dip, Jalapeno Popper Wontons and my Jalapeno Popper Dip.

For more fun kitchen tips (like how to hard boil eggs without boiling water) that will save you time and make your life a little easier, check out my board ofKitchen Tips and Tricks on Pinterest!

How To Cook Bacon Quickly & With No Mess: Oven “Fry” It!

If there’s one thing I do a lot, it is cooking bacon. Whether I cook bacon for breakfast, to put on a sandwich, or to put in a recipe, I always dread having to do it because it’s so messy. So when I found a tip on Pinterest on how to cook bacon in the oven (oven “fry” it), I thought I’d try it out. And it worked! So now I share with you how to “fry” bacon in the oven.

An easy way to cook bacon without any messes or splatters. When you oven "fry" bacon you're done in 20 minutes & throw away the mess! Includes a link to how to oven "fry" sausage too.

How To Cook Bacon With No Messy Clean Up

How To "Fry" Perfect Bacon

How to "fry" bacon in the oven. No splatters and no mess!

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Ingredients

  • 1 pound bacon

Instructions

  1. Cover a cookie sheet with tin foil.
  2. Place raw bacon strips on the tin foil.
  3. Place the cookie sheet in a cold oven (do not preheat!) and then bake at 400 for about 23 minutes.
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This simple technique for how to cook bacon in the oven was a game changer for me – who knew that such a simple thing could change your daily life! It’s super easy to do, and there’s no mess or really much effort on your part (just don’t forget to set the timer.) You can also oven “fry” sausage too. I’ve even oven fried both sausage and bacon at the same time.I have lots of recipes that use bacon including my simple Tater Tot Breakfast Casserole, mini quiches, Grilled Cheese, Bacon, and Apple Sandwiches, and my Hot Spinach Salad with Bacon and Vinegar.

For more fun kitchen tips (like how to hard boil eggs without boiling water) that will save you time and make your life a little easier, check out my board of Kitchen Tips and Tricks on Pinterest!

How To Hard Boil Eggs (Without Boiling Water)

This post is so exciting for me to share…especially so close to Easter when everybody hard boils tons of eggs to color and decorate! And the best part? You don’t have to wait 20 minutes for a big pan of water to boil.

How to hard boil eggs without boiling water by baking them in the oven.The eggs are easy to peel and come out perfectly. Also a recipe for oven fried bacon.

photo source

How To Hard Boil Eggs (Without Boiling Water)

How To Hard Boil Eggs (Without Boiling Water)
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Ingredients

  • 1 dozen eggs (or as many eggs as you want to hard boil)

Instructions

  1. Preheat your oven to 325.
  2. Place eggs in a muffin tin to prevent them from rolling around. Cook for 30 minutes. Remove eggs from the oven.
  3. Place in a bowl of ice water for 10 minutes to help stop the cooking process.
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I’ve done this several times, and every time the eggs come out perfectly. And I don’t know if it’s true or just my imagination, but they eggs seem to peel much easier as well. And that is how to hard boil eggs!

And while I’m sharing easy cooking tips, I should also tell you about how easy (and mess free!) it is to “fry” bacon and sausage in the oven. Head over and read more about oven frying bacon and sausage.

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mini_breakfast_quiches This oven fried bacon would be perfect to chop up and use in my simple mini quiches recipe! Or maybe my Grilled Cheese, Bacon, and Apple Sandwiches? Or how about Hot Spinach Salad with Bacon and Vinegar? Bacon Jalapeno Popper Wontons? Jalapeno Popper Dip? I could go on and on…

If you have a recipe you’d like to share, feel free to leave a link in the comments below!

Best Mashed Potatoes Recipe: Baked and Loaded Mashed Potatoes Casserole

I love mashed potatoes. Love, love, love them. I especially like them fully loaded, with bacon, cheese, sour cream, and chives. So I came up with the best mashed potatoes recipe: it’s a cross become loaded baked potatoes and twice baked potatoes. It’s also much easier to make than twice baked potatoes.

Best Mashed Potatoes Recipe

Loaded & Baked

The BEST mashed potatoes recipe! It's like a twice baked loaded potato casserole! Recipe can be doubled for potlucks and put in a crock pot to keep warm.

Best Mashed Potatoes Recipe: Baked and Loaded Mashed Potatoes Casserole
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Ingredients

  • 2 lbs. potatoes, peeled and cubed
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste
  • 8 ounces (or more!) cooked bacon, diced
  • 1 cup shredded cheddar cheese (or any cheese you like on your baked potato)
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced

Instructions

  1. Preheat oven to 350ºF.
  2. Heat water in a large saucepan to boiling; add potato pieces. Cover and reheat to boiling. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  3. Transfer potatoes to a large mixing bowl. Add butter and whipping cream. Using a potato masher or electric mixer, mash potatoes to desired consistency. Some people like lumpy potatoes, others like them completely smooth. Totally up to you.
  4. Fold in the bacon, cheddar cheese, sour cream, and green onions.
  5. Transfer the potatoes to a 13x9 casserole dish. Because of all the cheese and butter, you don't need to coat with cooking spray.
  6. Bake uncovered for 30 minutes. Stir potatoes before serving. To make the potatoes extra yummy, you can add some grated cheese, bacon, and green onions to the top after you stir the potatoes.

Notes

Too lazy, ahem, I mean busy, to peel, dice, and boil potatoes? You can do what I sometimes do and buy a bag of frozen microwaveable potatoes instead. Follow the instructions and the package and then continue with the recipe from Step 2 on.

Like garlic mashed potatoes? In Step 2, throw in some fresh minced garlic (about 3 cloves) or season with garlic powder to your liking.

Want to make the casserole ahead of time and refrigerate to use later? After Step 4, you can cover and refrigerate up to 24 hours.

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Feeding an army? You can easily double or triple this recipe. After baking, transfer to a crock pot to keep it all warm.

This would be a great mashed potatoes recipe for Thanksgiving! Looking for more Thanksgiving recipes? Check out the Ultimate Thanksgiving Guide on Pinterest.

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On a diet and can’t stand the thought of all these calories? Try my mock mashed potatoes recipe instead!

Brussels Sprouts And Bacon With Leeks And Pine Nuts

With all of the holiday parties and get togethers, it’s hard to eat healthy throughout the season. So while I rarely do this, I’m going to share a healthy side dish – my recipe for Brussels Sprouts and Bacon.

The original Brussels sprouts and bacon recipe that I make calls for much more bacon than this version, and I also added pine nuts to it. If you are leary of the bacon’s extra calories and fat, you can either use turkey bacon or leave it out completely!

This recipe for Brussels sprouts and bacon is healthy and delicious. It also has leeks and pine nuts, and will leave your whole family asking for more!

Brussels Sprouts and Bacon

With Leeks And Pine Nuts

Quick Note: I know this Brussels sprouts and bacon recipe looks like it will take a lot of time because it has a lot of steps…not to worry! It looks like a whole lot more work than it actually is, I promise.

Brussels Sprouts And Bacon With Leeks And Pine Nuts
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Ingredients

  • 16 ounces fresh Brussels sprouts (trust me, you don't want to use frozen Brussels sprouts for this recipe!)
  • 1/4 cup pine nuts
  • 1/2 cup water
  • 2 strips bacon, each cut into 1/4-inch pieces
  • Salt and pepper
  • 1 large (1-pound) leek
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon vinegar

Instructions

  1. Trim tough ends from Brussels sprouts and cut each sprout in half.
  2. Put the Brussels sprouts and water in a 12-inch skillet. Cover and cook over medium heat for 12 minutes or until tender.
  3. Meanwhile, put the pine nuts in a small skillet and cook on low heat for about 8 minutes (or until fragrant), stirring occasionally.
  4. Drain the Brussels sprouts and transfer to large bowl; set aside.
  5. In the same skillet that you cooked the sprouts i, add bacon and cook on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain.
  6. To the same skillet, add the sprouts back in with a 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook over medium-high heat for 6 to 8 minutes or until Brussels sprouts are browned, stirring frequently.
  7. While the sprouts are cooking, trim and discard the root and dark green top from the leek as well as any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
  8. Place the leek in a large bowl of cold water and using your hand, swish to remove any sand. Place leek in a colander and repeat the process with fresh water, changing water several times until sand is removed. Drain leek well.
  9. Remove the sprouts from the pan and keep warm. In the same skillet, heat olive oil on medium until hot. Add the pine nuts, leek, garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 12 to 14 minutes or until leek is tender and browned, stirring frequently.
  10. Add the bacon, Brussels sprouts, and vinegar; cook 2 minutes, stirring occasionally.
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Now I know that a lot of people don’t like Brussels sprouts, but this Brussels sprouts and bacon recipe may make you change your mind! Try it and let me know.

Looking for more quick and easy side dishes to make? Check out my board for Side Dishes on Pinterest.