Sausage Bread And Pepper Frittata Recipes

SAUSAGE AND PEPPER FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
• In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

SAUSAGE AND PEPPER FRITTATA

Steps:

• Preheat the oven to 350˚. Coat a 10-inch ovenproof nonstick saute pan with the olive oil. Add the sausage and cook over medium heat until browned, 3 to 4 minutes. Add the bell peppers and sauté until tender, about 5 more minutes.
• Whisk the eggs and 1/4 cup water in a large bowl. Add the cheese and season lightly with salt. Using a heatproof rubber spatula, stir the eggs into the pan with the sausage and peppers until evenly distributed. Cook the frittata until the eggs are set on the bottom and around the sides of the pan, about 4 minutes.
• Place the pan in the oven and bake until the eggs are cooked through, about 15 minutes. Remove the frittata from the pan and cut into wedges. Serve hot or at room temperature.

SAUSAGE, BREAD, AND PEPPER FRITTATA

Steps:

• Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
• Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
• Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

SAUSAGE-AND-PEPPER FRITTATA

Steps:

• In medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes.
• Using a slotted spoon, transfer to a medium bowl.
• In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes.
• Stir in the cooked sausage and the butter; reserve the bowl.
• Preheat the broiler.
• In the same bowl, whisk together the eggs, milk and 1/2 t salt and pour into the skillet.
• Cook, scrambling the mixture, until almost set; top with the mozzarella cheese.
• Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.

SAUSAGE & PEPPER BREAD

Steps:

• Cook sausage and pepper until sausage is brown breaking up the meat as you go along.
• Drain and set aside to cool.
• Pour warm water into large bowl, stir in yeast until dissolved.
• Proof 10 minutes.
• Add sugar, salt, seasoning, butter, 1 egg and 2 cups flour.
• Beat until smooth then gradually add enough flour to make a soft dough.
• Knead for about 10 minutes.
• Place in a greased bowl, turn to grease top. Cover and let rise until doubled about 1 hour.
• Punch down dough and divide into 6 pieces.
• Roll each piece into a 14" x 4" strip.
• Stir cheese into sausage mixture then spoon down the center of each strip.
• Seal long edges of strips together to form a 14" rope.
• Braid 3 ropes together and seal.
• Place loaves on greased baking sheet, cover and let rise until doubled about 45 minutes.
• Beat remaining egg and brush on loaves.
• Bake for 25 minutes at 400 degrees.
• Serve warm.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

CHEESY SAUSAGE FRITTATA WITH PEPPERS

Steps:

• Heat oven to 350ºF.
• Cook sausage in large skillet until done, stirring frequently to break patties into small pieces. Add peppers and 3 Tbsp. chives; mix well. Cook 5 min., stirring frequently.
• Whisk eggs and sour cream in large bowl until blended. Add VELVEETA and sausage mixture; mix well.
• Pour egg mixture into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 40 min. or until top is puffed and golden brown. Sprinkle with remaining chives. Let stand 5 min. before cutting to serve.

SAUSAGE AND GRITS FRITTATA

Steps:

• In a small heavy saucepan bring the water to a boil, add the grits and salt to taste, and cook the grits, covered, over low heat, stirring occasionally, for 5 minutes, or until they are very thick. Spoon the grits onto a sheet of plastic wrap, using the plastic wrap form them into a 1/2-inch-thick rectangle, and chill them, wrapped in the plastic wrap, for 15 minutes. Cut the grits into 1/2-inch dice.
• In a 9-inch non-stick skillet cook the kielbasa and the bell pepper in 1 tablespoon of the oil over moderate heat, stirring, for 5 minutes. In a bowl whisk together the eggs, the scallions, the Cheddar, the cayenne, and salt to taste and stir in the kielbasa mixture and the diced grits, gently. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and cook the frittata, without stirring, for 8 minutes, or until the edge is set but the center is still soft. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until it is golden, and let it cool in the skillet for 5 minutes. Run a knife around the edge, slide the frittata onto a serving plate, and cut it into wedges. Serve the frittata warm or at room temperature.