Print Options:

Queen’s Puff





Yields
Serves 8 to 10



Total Time
50 mins

With a nod to the English breakfast classics bangers and mash and toad-in-the-hole, we've used leftover mashed potatoes to create a quick and delicious one-dish breakfast.

Queen’s Puff




Photo: Annabelle Breakey; Styling: Dan Becker
  About 2 tbsp. vegetable oil, divided
  About 3 cups mashed potatoes
 12 ounces breakfast sausage links
 5 ounces baby spinach leaves
 12 large eggs
 1/3 cup flour
 1 teaspoon baking powder
 3/4 teaspoon kosher salt
 2 teaspoons chopped fresh thyme leaves
 1/4 cup chopped green onions
 1 cup shredded cheddar cheese
Step 1
1

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 tbsp. oil. Drop 1/2-cup scoops of mashed potatoes into dish, spaced about 2 in. apart.

Step 2
2

Heat remaining 1 tbsp. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage.

Step 3
3

Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top.

Step 4
4

Bake until potatoes are bubbling, 20 to 25 minutes.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 373Calories from Fat 68
% Daily Value *
Total Fat 28g44%

Saturated Fat 11g56%
Cholesterol 299mg100%
Sodium 747mg32%
Total Carbohydrate 13g5%

Dietary Fiber 1.4g6%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.