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Queen's Puff

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 50 mins

Serves 8 to 10

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.


  • 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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.