POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
SAUSAGE-POTATO FRITTATA RECIPE
This smoky, savory, and filling frittata is going to be a breakfast-time winner. Its hearty ingredients will win over your morning crowd. Start by cooking smoked sausage and sliced baby red potatoes in a piping hot skillet. This will give the sausage a nice golden crust and ensure the potatoes are nice and tender for your frittata. Be sure to grease the inside of your slow cooker so that nothing sticks during the cooking process. Next, you'll layer the ingredients starting with the sausage and potatoes. A mixture of eggs, milk, parsley, chives, salt, and pepper comes next. You won't want to skimp when it comes to adding the shredded Monterey Jack cheese. It will give your frittata a deliciously gooey topping. Once all your ingredients have been added to the slow cooker, close the lid and cook on the low setting until the frittata is set. Plan for around two and a half to three hours of cook time. After plating, top each serving with chopped fresh flat-leaf parsley and chopped fresh chives.
Provided by Southern Living Editors
Categories Slow Cooker Recipes
Time 3h20m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Cook sausage and potatoes in a large nonstick skillet over medium-high, stirring often, until sausage browns and potatoes are lightly browned and slightly tender, about 10 minutes. Drain grease from skillet.
- Lightly grease a 5- or 6-quart slow cooker with cooking spray. Spread sausage and potatoes in slow cooker. Whisk together eggs, milk, parsley, chives, salt, and pepper in a medium bowl; pour egg mixture over sausage and potatoes. Sprinkle evenly with Monterey Jack cheese. Cover and cook on LOW until set, about 2 1/2 to 3 hours.
POTATO, SAUSAGE AND BROCCOLI FRITTATA
Provided by Molly Yeh
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
- Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
- Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
- Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!
SAUSAGE AND ROSEMARY POTATO FRITTATA
A great dish to make for the family for breakfast- potatoes, eggs and sausage with a light rosemary flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Cook garlic in oil 1 minute. Add potatoes, onion, rosemary, salt and pepper. Stir to blend. Cook over medium heat about 10 minutes or until potatoes are tender, turning potato mixture halfway through cook time. Stir in cooked sausage.
- In large bowl, beat eggs and milk with whisk. Pour over potato mixture in skillet. Cook 2 minutes. Place in oven.
- Bake pan of mixture about 12 minutes or until golden brown. Top with cheese; bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 12 g, Cholesterol 310 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
SAUSAGE AND PEPPER FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
- In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.
ROSEMARY POTATO FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.
SAUSAGE AND POTATO FRITTATA
Make and share this Sausage and Potato Frittata recipe from Food.com.
Provided by foxysnana
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
- Transfer with slotted spoon to a bowl.
- Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
- Whisk eggs, water, salt and freshly ground pepper in a bowl.
- Reduce heat to medium; sprinkle sausage over potatoes.
- Pour eggs over sausage and cook for 5 minutes.
- Heat broiler.
- Cover skillet handle with foil.
- Broil frittata 5 inches from heat source 3 minutes until just cooked through.
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