Wednesday, March 19, 2014

Sausage-Broccoli & Biscuit Frittata -- Low Carb & Grain-Free

This evening I made a quick and easy dinner. I had a package of Aidells Habanero & Pepper Jack Smoked Chicken Sausage Links that I wanted to use, so I decided to make a big frittata for dinner. I used steamed fresh broccoli florets as the veggie for my frittata. I had a leftover chunk of extra sharp white cheddar cheese in the fridge that needed to be used and thought that would be a great addition, so I grated it and set it aside. I diced and browned my sausage links in an ovenproof skillet and then layered the steamed broccoli and white cheddar on top. I poured the beaten eggs (beat together with Parmesan) on top of the sausage/broccoli/cheddar mixture. I glanced over at the plate of leftover biscuits sitting beside my stove and decided to try crumbling a couple of the biscuits into crouton-sized chunks on top of the frittata. I sprinkled a bit more Parmesan on top and popped it into the oven to bake. It turned out amazing and only took about 15 minutes or so to bake. Adding biscuits to the top layer reminded me of the breakfast casseroles I used to make at holiday time (before going grain-free) -- you know, the kind where you put everything including the bread into the casserole the night before and then just bake it in the morning? You can substitute the sausage I used for your favorite sausage or meat and swap the broccoli out for your favorite veggie, as well as use your favorite cheese if you don't have (or like) sharp white cheddar. The frittata would be delicious without the biscuits on top...but I really liked it with them. The biscuits sort of transformed the frittata into a little skillet breakfast casserole. I snapped some photos below as well as the easy peasy recipe. This would be great for breakfast, lunch or dinner. Enjoy!

Browned sausage and steamed broccoli
Topped the sausage with broccoli and white cheddar
Eggs have been poured over top
Biscuits have been crumbled on top...ready for the oven
Fresh out of the oven
I diced and used 3 of these sausage links


Sausage-Broccoli & Biscuit Frittata -- Low Carb & Grain-Free


1 tablespoon butter
3 3-ounce Aidell's Smoked Chicken Sausage Links (I used Habanero-Pepper Jack flavor), diced
2 cups fresh broccoli florets, steamed and drained
3/4 cup shredded sharp white cheddar cheese
8 large eggs
4 tablespoons finely grated Parmesan cheese, divided
Sea salt and black pepper, to taste
2 Cheddar Black Pepper Biscuits, broken into pieces


Preheat oven to 375 degrees F.

Melt butter in a 10-inch ovenproof non-stick skillet over medium-high heat. Add diced sausage and cook, stirring frequently, until browned; about 5 minutes. Spread sausage evenly on bottom of skillet. Layer drained broccoli on top of sausage and top with shredded cheese. 

Beat eggs along with 3 tablespoons of Parmesan cheese in a medium bowl; salt and pepper, to taste. Evenly pour eggs over the sausage broccoli mixture in skillet. Scatter crumbled biscuits over top of egg mixture and top with remaining 1 tablespoon of Parmesan cheese. Cook on stove over medium-high heat for 2 to 3 minutes to allow outer edges to begin to crust slightly. Place skillet in oven and bake for about 15 minutes until lightly golden on top and center of frittata doesn't jiggle when the skillet is shaken slightly. Let frittata sit for a few minutes. Use a rubber spatula to help slide the frittata onto a cutting board. Cut into wedges and serve.



Janet said...

I have a favorite family cookie recipe. Any chance if I give you the ingredients, you might be able to make it edible again?



Gourmet Girl Cooks said...

Hi Janet -- I will certainly be more than happy to try. If you want, you can click on the little "envelope" icon (above my picture on the top right side of my blog). That will allow you to email it to me. Hope that I can make it work for you! :-)

Darlene said...

This gives me an you think a strata would be possible using your biscuits instead of bread? That's another thing I miss. It would be good for Easter breakfast!

CyberSis said...

Happy Spring, GGC!

The Frittata King at my house will love this recipe! :-)

Gourmet Girl Cooks said...

Hi Darlene -- Yes, that's very similar to the "breakfast casserole" I referenced in my post. The only change I would make to either the casserole OR the strata would be, I would add the biscuits shortly before baking it rather than the night before. I'm afraid the biscuits might get too soggy and lose texture if soaked overnight. I plan to make a "test run" this weekend! :-)

Gourmet Girl Cooks said...

Hi CyberSis -- Happy Spring to you, too! it "Frittata King". It's a great way to use leftover biscuits...and I bet that stale ones would work even better! :-)

Roberta said...

Could this be made in a glass pie plate? I don't have an oven-proof skillet.