On our weekends at home we like to celebrate with a big breakfast, whether it be The All American, quiche, tacos, waffles or breakfast casserole. My personal all time favorite breakfast is scrambled egg whites, baked bacon, toast and hash browns. Typically I see this type of breakfast MAYBE once a month just because that is a lot of food preparation and a lot to eat. Oh yea and I can not forget my morning coffee from my keurig. In fact I go thru about 2 cups every morning.
It’s the 4th week of the H-E-B Meal Maker Challenge and the main ingredient is Egg Beaters.
I decided to incorporate the egg beaters in a sausage and potato frittata dish. Not only do we enjoy our nice breakfasts meals on the weekend but we also enjoy breakfast for dinner every once in a while. Actually it’s been real common for us to cook it during the week at night just because we have all the ingredients. This frittata is basically a one pot dish and that makes clean up super easy. I forgot to mention that this recipe also takes less than 30 minutes to make. In our household these days we need any type of meal or dish that takes less than one hour. We like to eat our dinner when Olivia eats her table food which is right after 6 o’clock. I pick her up from daycare and get home around 4:45 so that doesn’t leave much time to play and make dinner. Our house is also a huge mess right now but I will touch on that subject sometime this next week. Stay tuned….. for some big news from The Wieds!
The H-E-B pin to win contest is still taking place and if you want to help me out please repin THIS image.
ENJOY ~ Meagan
Sausage and Potato Frittata
Prep Time: 15 minutes
Cook Time: 15-16 minutes
Total Time: 30 minutes
4 Tbsp olive oil
1 lb. breakfast sausage
2 cups hash browns, shredded
1/2 cup red onion, diced
3 cups fresh spinach
1 16oz. carton egg beaters
1/2 cup mozzarella cheese, shredded
salt and pepper
Preheat oven to 400 degrees.
In a large saute pan add the sausage and cook over medium heat. Cook until sausage is brown and then set aside.
Add 1 Tbsp of olive oil in an iron skillet over medium heat. Pour in the hashbrowns and season well with salt and pepper. Cook for 4 minutes, stirring occasionally. Remove the potatoes and set aside. Add another 1 Tbsp of olive oil and saute the onions and spinach. Remove them after they have cooked for about 3 minutes. Add the remaining olive oil to the skillet and layer with potatoes, sausage, vegetables, egg beaters and then top with mozzarella cheese. Season with salt and pepper.
Place in the oven for 14-16 minutes.
Disclosure: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.