EGG SAUSAGE FRITTATA RECIPES
COTTAGE CHEESE EGG AND SAUSAGE FRITTATA (HIGH PROTEIN ...
This protein-packed Cottage Cheese Egg Bake with spinach and chicken sausage is filling and delicious. Enjoy for breakfast, lunch, or dinner with a salad and some crusty bread.
Provided by Gina
Categories Breakfast Brunch Dinner Lunch Meal Prep
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Move oven rack to the second highest from the top.
- Lightly spray a 10-inch oven safe skillet with cooking spray.
- In a medium bowl, whisk eggs, cottage cheese, Pecorino, spinach, salt and pepper. Set aside.
- Add sausage to a skillet, breaking it up in small pieces with a wooden spoon over medium heat and cook, until browned and cooked through, about 4 minutes.
- Add the egg mixture to skillet and cook 1 minute to let the bottom set.
- Bake in the oven until the top is set, about 16 to 18 minutes.
- With a spatula, carefully slide frittata out of the skillet onto a cutting board and cut into 4 wedges.
- Serve with salad and whole grain bread, if desired.
Nutrition Facts : ServingSize 1 wedge, Calories 233 kcal, CarbohydrateContent 2 g, ProteinContent 21.5 g, FatContent 15 g, SaturatedFatContent 5.5 g, CholesterolContent 386 mg, SodiumContent 723 mg, FiberContent 0.5 g, SugarContent 1 g
POTATO SAUSAGE FRITTATA RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 39g fat (13g saturated fat), CholesterolContent 430mg cholesterol, SodiumContent 1213mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 25g protein.
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SAUSAGE EGG BAKE RECIPE: HOW TO MAKE IT
This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend.
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Total Time 50 minutes
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Calories 181 calories per serving
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Reviews 4.6
Total Time 1 hours 15 minutes
Reviews 4.6
Total Time 1 hours 15 minutes
- 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!
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Reviews 4.6
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Category main-dish
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Reviews 4.6
Total Time 20 minutes
Category main-dish
Cuisine italian
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Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
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