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
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 68%
  • Protein: 17g
  • Fat: 28g
  • Saturated fat: 11g
  • Carbohydrate: 13g
  • Fiber: 1.4g
  • Sodium: 747mg
  • Cholesterol: 299mg

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. 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. 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. 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. 4. Bake until potatoes are bubbling, 20 to 25 minutes.
  5. Note: Nutritional analysis is per serving.
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