Posts Tagged ‘Aggie’s Kitchen’

Baked Sausage and Mushroom Frittata Muffins

Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrifice in texture or flavor.

Ingredients

2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 oz whole baby bella mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
9 eggs
1/4 cup whole milk
1 cup shredded mozzarella cooking spray

Directions

Heat oven to 400 degrees. Spray a 12 cup muffin pan liberally with cooking spray.

In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.

In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.

Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.

Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!

Andouille Sausage, Mushroom and Sun-Dried Tomato Naan Pizza

You will love the flavor combination of this naan pizza creation by Aggie’s Kitchen! Enjoy a couple of slices of this hearty pizza with a green salad to keep things on the lighter side.

Ingredients

2 naan breads
4 tablespoons sun-dried tomato spread
2 links turkey andouille sausage, halved then sliced
1 teaspoon olive oil
8 oz. whole portabella mushroom, sliced
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
For the sun-dried tomato spread:
3 oz. sun-dried tomatoes, julienned and rehydrated in a bowl of water
1/4 cup olive oil
1 clove garlic, smashed
2 tablespoons water, reserved from rehydrating sundried tomatoes
good pinch coarse salt and pepper

Directions

  1. Preheat oven to 400 degrees. (if using a pizza stone set inside oven to preheat at this time as well)
  2. To prepare sun-dried tomato spread: Combine ingredients into blender or small food processor. Pulse a few times until spreadable. You do not need to puree, it can be chunky.
  3. In a large sauté pan, cook sausage slices for about 7 minutes or until browned. Set aside in bowl. In same pan, sauté mushrooms in 1 teaspoon olive oil. Add pinch salt and pepper and cook until softened, about 8-10 minutes. Set aside.
  4. Place naan breads on preheated pizza stone or baking sheet in oven and warm up for 5 minutes. Pull out and spread 2 tablespoons of sun-dried tomato spread on each naan. Spread shredded mozzarella cheese and Parmesan cheese over both breads. Top generously with cooked mushrooms and sausage pieces (I didn’t use all of sausage, set aside and use leftover in scrambled eggs or for nibbling).
  5. Place pizzas back into oven and bake for 12-15 minutes until bubbly and browned.

Notes:

To make the preparation of this pizza even easier, purchase sun-dried tomato spread in the jar where you find other sun-dried tomato products. Naan bread is not low in calories so if you are watching your weight you want to make sure you stick to serving size – which is half a naan bread. Serve your pizza with a nice sized salad to keep your portions in check!