sausage and cheddar frittata with marley spoon biscuits and salad

sausage and cheddar frittata with marley spoon biscuits and salad

Frittatas are a great way to feed eggs to a crowd. Especially when they’re filled with sausage, scallions, and cheddar.

It shares oven space with simple cream biscuits made from our own Marley Spoon Organic All-purpose Baking Mix. Served with a refreshing salad it’s a fine meal for a holiday brunch or a relaxed weeknight. Cook, relax and enjoy!

Cooking tip: let the kids assemble the biscuits dough – whisk the ingredients together and make the 6 mounds.

What you’ll need:
1 bag Marley Spoon all-purpose baking mix
-1½ cups all purpose flour
-½ teaspoon kosher salt
-2¼ teaspoons baking powder
8 oz heavy cream
6 scallions
4 oz sharp white cheddar
8 oz breakfast sausage
6 eggs
1 small shallot
2 Tbsp red wine vinegar
2 romaine hearts
olive oil
coarse salt
freshly ground pepper

Equipment:
medium skillet
rimmed baking sheet

Recipe steps:
1. Make biscuits
Preheat oven to 400°F with racks in upper and lower thirds. Line a baking sheet with parchment paper. Combine baking mix with 1 cup cream, stirring with a fork, until dough just comes together. Divide dough into 6 mounds on the prepared baking sheet. Bake on bottom rack until golden brown 18–20 minutes.

2. Prep ingredients
Meanwhile, trim scallions and thinly slice, separating whites and greens. Grate cheddar cheese. Remove casings from sausage. Beat eggs in a medium bowl with half of cheddar and season with salt and pepper.

3. Cook base
Heat 1 tablespoon oil in a medium skillet over medium-high. Add scallion whites and sauté until softened, about 1 minute. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 4 minutes more.

4. Bake frittata
Pour egg mixture evenly into skillet, tilting to distribute. Top with remaining cheddar and transfer to oven. Bake on top rack until just set, 8–10 minutes. Preheat broiler and broil until bubbly and lightly browned.

5. Make dressing
Halve, peel, and finely chop shallot and place in a small bowl. Add red wine vinegar and 3 tablespoons oil and whisk to combine; season with salt and pepper.

6. Serve
Halve romaine hearts and separate leaves on a large plate or platter. Drizzle dressing over top and season with salt and pepper. Top frittata with reserved scallion greens and serve with salad and warm biscuits. Enjoy!