Best Sausage Potato And Cheese Omelet Recipes

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BAKED SAUSAGE & POTATO OMELET



Baked Sausage & Potato Omelet image

I served this omelet with cut up fruit and clabbered milk cheese (aka easy cottage cheese, which you'll see in the Cultured Dairy & Basic Cheese eCourse). Also nice on the side is a kefir parfait. Yield: 11" square pan full. Serves 9.

Provided by Wardee Harmon

Categories     Breakfast     Lunch

Number Of Ingredients 11

3 medium red potatoes
extra virgin olive oil
1/2 to 1 pound grass-fed sausage (turkey, chicken, pork, beef, lamb, etc.)
12 organic or pastured eggs (or 15 if small)
1/2 cup raw whole milk
1 to 2 fire-roasted red bell peppers (diced)
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub potatoes.
  • Slice very thinly.
  • Arrange on the bottom of a baking pan (I use a deep dish 11" square), overlapping so all the pan is covered.
  • Brush with olive oil and sprinkle with salt and pepper.
  • Bake for 20 to 25 minutes, until potatoes begin to brown and soften.
  • Remove from oven.
  • Turn oven down to 375 degrees Fahrenheit.
  • While potatoes are baking, cut sausage into bit size pieces and fry until done.
  • Set aside.
  • Whisk together the eggs, milk, roasted peppers, salt, pepper, garlic and basil.
  • Layer sausage pieces over the baked potato slices.
  • Layer 3/4 cup of the shredded cheese over the sausage and potatoes.
  • Pour egg mixture into the potato crust.
  • Bake for 30 to 40 minutes, until browned and an inserted knife comes out clean.
  • The center will also feel firm when pressed lightly.
  • Remove from oven.
  • Sprinkle the remaining cheese on top.
  • Return to oven to melt and lightly brown the cheese, a few minutes.
  • Remove from oven and turn off oven.
  • Let stand 10 to 15 minutes.
  • Serve.

SAUSAGE, POTATO AND CHEESE OMELET



Sausage, Potato and Cheese Omelet image

This is definitely a hearty breakfast that is relatively quick to put together. It makes a great little brunch dish, served with a salad, some spiced juice, and a variety of fresh fruit.

Provided by JackieOhNo

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb bulk breakfast sausage
1/3 cup chopped onion
2 cups sliced peeled russet potatoes, 1/4-inch slices (about 1 lb.)
1/8 teaspoon fresh ground pepper
1/2 cup diced swiss cheese (about 2 oz.)
5 large eggs
1/2 cup milk

Steps:

  • Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
  • Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
  • Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 608.2, Fat 43.1, SaturatedFat 15.5, Cholesterol 344.5, Sodium 984.8, Carbohydrate 17, Fiber 1.9, Sugar 1.6, Protein 36.2

ANDOUILLE SAUSAGE AND POTATO OMELET



Andouille Sausage and Potato Omelet image

Categories     Egg     Pork     Potato     Breakfast     Brunch     Sauté     Mardi Gras     Father's Day     New Year's Day     Dinner     Lunch     Sausage     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 cup 1/2-inch cubes peeled small red-skinned new potatoes
1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces)
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons minced green onion
1/4 teaspoon ground cumin
6 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
  • Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
  • Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

SAUSAGE AND POTATO OMELET



Sausage and Potato Omelet image

Categories     Egg     Potato     Breakfast     Brunch     Broil     Sauté     Kid-Friendly     Sausage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 ounces chorizo sausage or spicy Italian sausage, casings removed
3 teaspoons olive oil
1 small onion, chopped
1 small russet potato, peeled, thinly sliced
1/2 red bell pepper, cut into thin strips
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated mozzarella cheese

Steps:

  • Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.
  • Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.
  • Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.

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