Sausage N Spinach Eggs Food

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

Steps:

• Defrost the spinach in the microwave, and then wring out any excess liquid.
• Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
• Arrange half of the bread in a casserole dish.
• Whisk the eggs with the milk, Dijon and some salt and pepper.
• Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
• Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
• Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

EASY SPINACH, SAUSAGE, MUSHROOM, CHEESE QUICHE

Steps:

• Bake Pie Crust According to package directions. Preheat oven to 375 degrees
• Chop Onion, slice Garlic.Cook Sausage.
• Add Onions and Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
• Add Mushrooms. Cook mushrooms until they start to breakdown and get soft. Add the Sherry. Cook for one additional minute
• Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes
• The Spinach/Kale will cook way down. Or if using frozen spinach cook until it is heated through
• Add 1/2 of the Sausage mixture/Mushroom mixture to each pie shell or to the baking dishs. If making this crustless remember to spray the pan with cooking oil. We used Pam Butter spray
• Sprinkle the cheese on top of the sausage mixture
• Whisk the eggs and milk together
• Pour the eggs over the sausage mixture
• If crustless pour into baking dish
• Place in 375° preheated oven
• Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook faster.
• Enjoy!!!!

MAKE AHEAD SAUSAGE EGG CUPS

Steps:

• Preheat your oven to 350.
• Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.
• In a large skillet add 1 tbsp olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.
• Add the 2 cups fresh baby spinach and 3/4 cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the 1/2 cup fresh basil, stir to combine. Set aside and let cool for a few minutes.
• Meanwhile whisk the 8 eggs, 1 1/2 cups half & half, 1/2 tsp salt, and pepper together until the eggs and milk are completely smooth.
• **This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with Parmesan cheese.
• Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.You may need to run a knife around the edge of each muffin cup to remove them from the pan.

SAUSAGE 'N' SPINACH EGGS

Steps:

• Crumble sausage into a 10-in. ovenproof skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute the onions, mushrooms, garlic and seasonings in oil until vegetables are tender. Add spinach in batches; cook over medium-low heat for 3-4 minutes or until spinach begins to wilt., In a large bowl, whisk eggs and hot pepper sauce. Return sausage to skillet; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 8-10 minutes., Meanwhile, preheat broiler. Broil egg mixture 6 in. from the heat for 30-60 seconds or until set. Sprinkle with cheese; broil 30 seconds longer or until melted. Cut into wedges. Serve immediately.

SAUSAGE AND SPINACH FRITTATAS

Steps:

• Heat oven to 325ºF.
• Cut sausage lengthwise into quarters, then crosswise into thin slices. Place in 12 muffin pan cups sprayed with cooking spray; top with spinach and 1/2 cup cheese.
• Whisk eggs and milk until blended; spoon into muffin cups.
• Bake 30 min. or until tops are puffed and centers are set. Top with remaining cheese; bake 5 min. or until melted.

SAUSAGE AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium high heat brown the ground breakfast sausage until it is almost cooked through. Drain excess grease and return to the skillet.
• Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
• Place baby spinach in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until spinach is lightly steamed and tender.
• In a bowl add eggs and 1 cup of heavy cream. Whisk together.
• Spoon the sausage cream cheese mixture into a greased 11x7 inch casserole dish.
• Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
• Pour the egg mixture over the sausage and spinach and use a spoon to move things around just a big to let the eggs get down into the mixture.
• Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn't shake in the center.
• Remove and let cool for about 5 minutes before cutting and serving.

SAUSAGE, MUSHROOM, AND SPINACH QUICHE

Steps:

• Cut butter into 1/2" cubes, wrap in plastic wrap, place in freezer for at least 30 minutes. Once butter has chilled, combine dry ingredients for crust and cut butter into dry ingredients (using blender or pastry cutter) until the butter is broken down into pea-sized pieces.
• Add water to the mixture and knead until the dough just comes together when pressed between your fingers. Gather into a disc, wrap disc in plastic wrap, and place in refrigerator for at least 20 minutes to chill. Once dough has chilled, preheat oven to 425 degrees and roll out dough to fill pie pan. Bake crust until light brown, about 10-15 minutes. Set aside to cool.
• Heat oil in sauce pan over medium heat and stir in onions. Cook onions on medium heat until soft, about 5 minutes. Add mushrooms, garlic and a generous amount of salt and sauté until all the water released from mushrooms has evaporated, about 10-15 minutes. Stir in baby spinach and cook until heated through, about 1-3 minutes. The spinach will shrink up a lot during this step. Remove from heat and set aside.
• Break sausage up into bit sized pieces and brown in skillet over medium heat until fully cooked, about 10-15 minutes. The internal temperature should reach at least 160 degrees F.
• Layer the sausage and mushroom-onion-spinach mixture along the bottom of the crust, cover with cheese. Whisk eggs, milk, salt, and pepper together. Pour egg mixture into pie crust until pan is filled (you may have some egg mixture leftover).
• At this point you proceed to the next step and bake the quiche or you can cover the quiche, place in refrigerator, and let sit for up to a day before baking.
• Once you are ready to bake the quiche, preheat the oven to 350 degrees F and place quiche pan on a baking sheet (to avoid spilling in oven). Bake until filling appears firm, about 45-55 minutes. Remove from the oven and let sit for at least 10 minutes before serving. Enjoy!

SPINACH-SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. , In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach., Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

SAUSAGE EGG MUFFIN CUPS

Steps:

• Preheat the oven to 350 Fahrenheit (175 Celcius) and grease a large size muffin tin.
• In a large bowl, combine everything except the eggs, cheese and chives. Mix well using your hands.
• Using hands soaked in water to prevent sticking, separate the pork mixture into 12 equal portions and press into each muffin cavity, pressing up and over the sides.
• Pop the pork muffin tin into the preheated oven for 10 minutes.
• Meanwhile crack an egg, and separate the yolk from the white. Leave the egg yolk in the shell, and add the egg white to a measuring jug.
• Remove the pork cup from the oven after 10 minutes.
• Add one yolk into each partially cooked pork cup.
• Using the measuring jug, add some egg white into each cup, making sure not to overflow. (Note: you do not have to use all of the egg white)
• Add enough cheese to cover the top of each sausage and egg cup.
• Bake for another 10 minutes (increase this to 15 minutes if you do not want a runny egg yolk).
• After 10 minutes, turn off the oven, but leave the pork and sausage egg cup in the oven for another 5 minutes.
• After 5 minutes of resting, remove from the oven.
• Top with chives and serve.

SAUSAGE 'N' SPINACH EGGS

Steps:

• Crumble sausage into a 10-in. ovenproof skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute the onions, mushrooms, garlic and seasonings in oil until vegetables are tender. Add spinach in batches; cook over medium-low heat for 3-4 minutes or until spinach begins to wilt.
• In a large bowl, whisk eggs and hot pepper sauce. Return sausage to skillet; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 8-10 minutes.
• Meanwhile, preheat broiler. Broil egg mixture 6 in. from the heat for 30-60 seconds or until set. Sprinkle with cheese; broil 30 seconds longer or until melted. Cut into wedges. Serve immediately.

SAUSAGE 'N' SPINACH EGGS

Steps:

• Crumble sausage into a 10-in. ovenproof skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute the onions, mushrooms, garlic and seasonings in oil until vegetables are tender. Add spinach in batches; cook over medium-low heat for 3-4 minutes or until spinach begins to wilt.
• In a large bowl, whisk eggs and hot pepper sauce. Return sausage to skillet; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 8-10 minutes.
• Meanwhile, preheat broiler. Broil egg mixture 6 in. from the heat for 30-60 seconds or until set. Sprinkle with cheese; broil 30 seconds longer or until melted. Cut into wedges. Serve immediately.