Spinach, Mushroom & Sausage Frittata w/ Baked Bacon
Frittata is a great breakfast or brunch dish for a group, especially on the weekend, when you have about an hour to devote to cooking in the morning. You can get creative with the combination of vegetables and sausage that flavors it, however this one is an all-time favorite of mine. Served with baked bacon that can also be glazed with maple syrup if you’d prefer a sweeter taste.
Serves 4
Ingredients
- 10 eggs
- 4 oz cream cheese, softened
- 1/2 cup half & half
- 2 chicken sausages, chopped
- 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
- 1 cup sliced crimini mushrooms
- 1 yellow onion, chopped
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 pats butter
- salt & pepper
Preparation
- Heat olive oil in a saute pan, then add onions and stir until softened.
- Add mushrooms and continue to stir.
- Add sausage and allow them to start browning.
- In a mixing bowl, crack eggs and add cream cheese, half & half, garlic powder and salt & pepper. Beat well, making sure the cream cheese is well distributed (it’s OK if it remains fairly chunky).
- Add spinach and stir well.
- Melt butter in the bottom of a square baking dish, then pour in egg / spinach mixture.
- Sprinkle sausage mixture throughout the eggs.
- Bake for 50 – 60 minutes (depending on how firm you like your eggs) in a 325 degree oven.
Baked Bacon
Ingredients
- 1 package (~12 strips) bacon
- 2 tablespoons maple syrup (optional)
Preparation
- Lay bacon strips on a baking sheet and pop into a 325 degree oven.
- Bake for 15 minutes, then flip, drizzle with maple syrup (optional), and bake for another 15 minutes.
- Remove and lay on paper towels to absorb extra grease.
