Sausage & Potato Mini Breakfast SoufflésUser Submitted Recipe
2 Tbsp Olive Oil
½ lb Sausage, turkey or pork depending on preference
6 Eggs, beaten
4 oz Cream Cheese, softened
¾ cup Cheese, shredded
1 tsp Pepper, freshly ground
1 tsp Kosher Salt
¼ cup Milk
1 cup Spinach, coarsely chopped
½ cup Red Pepper, finely diced
1 lb Package Puff Pastry, thawed according to package directions
Preheat oven to 400⁰.
Wash and cut potato into ½ inch cubes. Heat sauté pan over medium heat and add olive oil. Add potato into pan and brown for about 10 minutes, turning once or twice. Pour ½ cup water into pan, cover, and allow potatoes to finish cooking, about 5 minutes or until water is evaporated. Set aside to cool.
Add sausage to pan to cook through. If using bulk sausage, break into bite sized pieces with a wooden spoon. If using links, cut into pieces once cooked through, and cool enough to handle. Set aside with potatoes.
Wisk cream cheese and cheese into eggs. Don’t worry about the cream cheese blending in fully; you want to keep the little bits.
Stir in milk, spinach, and red pepper into egg mixture. Add in potatoes and sausage, salt and pepper.
Lightly spray a 12 cup muffin tin with nonstick spray. Lay out a sheet of puff pastry and cut along folds, and then cut in half. You should have 6 rectangles. Press each piece into a muffin cup, pushing into bottom edges, and allowing corners to overhang. Repeat with second sheet.
Fill cups with egg mixture being sure not to overfill. It works best to scoop in sausage and potato first, and then fill in to top with egg. Once all cups have been filled, fold excess pasty over each soufflé.
Bake for 22 minutes. Allow to set and cool slightly for 5 minutes before taking out of muffin tin. They should pop out easily, but may need a little coaxing around the edges from any overflow. Enjoy warm or at room temperature.