Sausage And Potato Omelet Recipes

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FLUFFY SAUSAGE OMELET



Fluffy Sausage Omelet image

At Christmastime, we get family members together for a breakfast meal. I serve this omelet with a fruit salad, hash brown casserole and hot biscuits. -Jean Tyner Darlington, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound bulk pork sausage
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/4 cup sour cream
3 eggs, separated
3 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
1 tablespoon butter

Steps:

  • Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.

Nutrition Facts : Calories 357 calories, Fat 29g fat (14g saturated fat), Cholesterol 378mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

SAUSAGE, POTATO AND CHEESE OMELET



Sausage, Potato and Cheese Omelet image

This is definitely a hearty breakfast that is relatively quick to put together. It makes a great little brunch dish, served with a salad, some spiced juice, and a variety of fresh fruit.

Provided by JackieOhNo

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb bulk breakfast sausage
1/3 cup chopped onion
2 cups sliced peeled russet potatoes, 1/4-inch slices (about 1 lb.)
1/8 teaspoon fresh ground pepper
1/2 cup diced swiss cheese (about 2 oz.)
5 large eggs
1/2 cup milk

Steps:

  • Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
  • Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
  • Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 608.2, Fat 43.1, SaturatedFat 15.5, Cholesterol 344.5, Sodium 984.8, Carbohydrate 17, Fiber 1.9, Sugar 1.6, Protein 36.2

SAUSAGE AND POTATO OMELET



Sausage and Potato Omelet image

Categories     Egg     Potato     Breakfast     Brunch     Broil     Sauté     Kid-Friendly     Sausage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 ounces chorizo sausage or spicy Italian sausage, casings removed
3 teaspoons olive oil
1 small onion, chopped
1 small russet potato, peeled, thinly sliced
1/2 red bell pepper, cut into thin strips
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated mozzarella cheese

Steps:

  • Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.
  • Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.
  • Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS



Sheet-Pan Omelet with Sausage and Hash Browns image

A perfectly cooked oven omelet, crispy diner-style hash browns and sausage make for the ultimate one-sheet pan brunch with practically no clean up.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
Cooking spray
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 small scallions, thinly sliced
12 frozen fully cooked sausage patties
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs

Steps:

  • Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
  • Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
  • Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

SAUSAGE AND POTATO OMELET



Sausage and Potato Omelet image

Make and share this Sausage and Potato Omelet recipe from Food.com.

Provided by carolinafan

Categories     Breakfast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

1 (10 ounce) package pork sausage links
1/4 cup chopped onion
1/4 cup chopped green bell pepper
nonstick cooking spray
4 cups frozen shredded hash browns, thawed
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
4 large eggs
1/4 cup milk
1/2 cup shredded American cheese

Steps:

  • Cook sausage according to package directions; set aside.
  • Sprinkle onion and bell pepper evenly on bottom of a 10-inch skillet coated with cooking spray; top with hash browns, patting to flatten. Sprinkle evenly with 1/2 teaspoons salt and 1/2 teaspoons pepper. Cook over low heat 12 to 15 minutes or until underside is crisp and lightly browned.
  • Whisk together eggs, milk, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper; pour evenly over hash browns.
  • Arrange cooked sausage links in a spoke pattern in eggs. Cover and cook 8 minutes or just until edges are set.
  • Sprinkle shredded cheese evenly over top; cover and cook just until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 382.4, Fat 20.5, SaturatedFat 6.8, Cholesterol 211.7, Sodium 809, Carbohydrate 32, Fiber 2.7, Sugar 0.8, Protein 17.6

ANDOUILLE SAUSAGE AND POTATO OMELET



Andouille Sausage and Potato Omelet image

Categories     Egg     Pork     Potato     Breakfast     Brunch     Sauté     Mardi Gras     Father's Day     New Year's Day     Dinner     Lunch     Sausage     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 cup 1/2-inch cubes peeled small red-skinned new potatoes
1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces)
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons minced green onion
1/4 teaspoon ground cumin
6 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
  • Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
  • Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

SAUSAGE-POTATO CASSEROLE



Sausage-Potato Casserole image

A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.

Provided by Sue Lauderbaugh

Categories     Meat and Poultry Recipes     Pork     Sausage

Yield 6

Number Of Ingredients 7

3 large baking potatoes, peeled and thinly sliced
ground black pepper to taste
1 cup shredded Cheddar cheese
1 pound Polish kielbasa
½ teaspoon dried dill weed
¼ teaspoon caraway seed
⅔ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
  • Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
  • Bake at 375 degrees F (190 degrees) for 1 hour.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 35.1 g, Cholesterol 74.9 mg, Fat 28.7 g, Fiber 4.1 g, Protein 20 g, SaturatedFat 12.2 g, Sodium 802.2 mg, Sugar 2.8 g

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