Queen's Puff

Photo: Annabelle Breakey; Styling: Dan Becker
With a nod to the English breakfast classics bangers and mash and toad-in-the-hole, we've used leftover mashed potatoes to create a quick and delicious one-dish breakfast.

Yield:

Serves 8 to 10

Recipe from

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 373
Caloriesfromfat 68 %
Protein 17 g
Fat 28 g
Satfat 11 g
Carbohydrate 13 g
Fiber 1.4 g
Sodium 747 mg
Cholesterol 299 mg

Ingredients

About 2 tbsp. vegetable oil, divided
About 3 cups mashed potatoes
12 ounces breakfast sausage links
5 ounces baby spinach leaves
12 large eggs
1/3 cup flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped green onions
1 cup shredded cheddar cheese

Preparation

1. Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil. Drop 1/2-cup scoops of mashed potatoes into dish, spaced about 2 in. apart.

2. Heat remaining 1 tbsp. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage.

3. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top.

4. Bake until potatoes are bubbling, 20 to 25 minutes.

Note: Nutritional analysis is per serving.

Note:

November 2010