By Protein

Sunrise Sausage Skillet Frittata Recipe

Name: Sunrise Sausage Skillet Frittata Recipe
Ingredients: 16 ea. Large Eggs; 1 cup Whole Milk; 8 cups Jimmy Dean® Fully Cooked Sausage Skillet, Heated; 1 cup Shredded Cheddar Cheese; 1 tsp. Kosher Salt; 1/2 tsp. Ground Black Pepper; 1/2 tsp. Garlic Powder; 1/2 tsp. Smoked Paprika; 24 ea. Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices, Cooked; As needed Pan Release Spray

Sunrise frittata cut into squares with two bacon slices served alongside

Ingredients

16 ea. Large Eggs

1 cup Whole Milk

8 cups Jimmy Dean® Fully Cooked Sausage Skillet, Heated

1 cup Shredded Cheddar Cheese

1 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1/2 tsp. Garlic Powder

1/2 tsp. Smoked Paprika

24 ea. Jimmy Dean® Fully Cooked Hickory Smoked Thick Bacon Slices, Cooked

As needed Pan Release Spray

Serve a sunny, sliceable brunch favorite made with Jimmy Dean® Fully Cooked Sausage Skillet, tender potatoes, peppers and onions and melty cheddar folded into fluffy eggs. Bake it in one pan, cut it into squares and serve with crisp Wright® Brand bacon slices for an easy, scalable brunch or breakfast buffet item.

Directions

Preheat a convection oven to 325°F. Lightly coat a half-size hotel pan (2 1/2 inches deep) with pan release spray.
Heat the frozen Sausage Skillet on a 350°F flat top grill for 7 to 8 minutes, stirring occasionally, until heated through to 165°F. Measure 8 cups of the heated skillet blend.
Spread the heated skillet blend on a sheet pan and let it stand for 5 to 10 minutes so the steam releases and it is no longer piping hot.
In a large bowl, whisk the eggs, milk, salt, black pepper, garlic powder and smoked paprika until fully blended with no streaks of egg white.
Add the skillet blend and cheddar cheese to the egg mixture and stir until evenly distributed.
Pour into the prepared pan, spread level and gently press the skillet blend down so it is mostly covered with egg.
Bake for 40 to 50 minutes, until the center is set with no liquid egg, the top is lightly golden and the internal temperature reaches 160°F. Cover loosely with foil if the top browns too quickly.
Rest for 10 minutes so the frittata firms up for clean cuts. Cut 6 squares by 4 squares to make 24 squares.
While the frittata bakes, heat the bacon strips on a flat top grill for 1 to 2 minutes. Drain on paper towels and hold warm.
For each serving, place 2 frittata squares on a warm plate and serve with 2 bacon slices alongside. Serve hot.