Individual Breakfast Strata

0 Reviews

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

35 min

GLUTEN FREE

YES

The subtle sweetness of maple pork sausage pairs wonderfully with tangy goat cheese, fresh tomatoes and—wait for it—crushed potato chips.

This recipe is made with Jones Canadian Bacon.

CanadianBacon (554x429)
ingredients
1/2 tablespoon butter 
1/2 cup shallots, thin sliced and chopped shallots 
4 fully cooked Jones Dairy Farm Maple Pork Sausage links, thawed and diced (1/4-inch dice) 
4 slices Jones Dairy Farm Canadian bacon, diced (small dice) 
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grape tomatoes, chopped
5 large eggs 
2/3 cup half and half 
1/8 teaspoon salt 
1/8 teaspoon dried roasted garlic powder 
1/3 cup crumbled goat cheese 
1 cup grated sharp white cheddar cheese, divided 
1 cup coarsely crushed original kettle potato chips, divided
DIRECTIONS
Heat oven to 350 degrees F. Butter four 10-ounce oven-proof custard cups or ramekins and place on edged baking sheet. In small nonstick skillet melt butter over medium heat. Add shallots; cook stirring until shallots are golden then add sausage and bacon to skillet. Stir and cook 1 minute. Add spinach and tomatoes; stir and cook 1 minute then remove from heat and transfer mixture to a bowl. Cool 5 minutes.

In large bowl, lightly whisk eggs, half and half, salt and roasted garlic together. Whisk goat cheese, 1/2 cup cheddar cheese and skillet mixture into egg mixture until combined. Divide 3/4 cup kettle chips among ramekins. Pour equal amounts of egg mixture over chips. Bake 23 minutes and remove from oven. Top each cup with equal amount of remaining cheese. Return to oven 5 to 8 minutes or until set. Remove from oven and sprinkle remaining potato chips over each. Let set 10 minutes and serve. 

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Ingredients

1/2 tablespoon butter 
1/2 cup shallots, thin sliced and chopped shallots 
4 fully cooked Jones Dairy Farm Maple Pork Sausage links, thawed and diced (1/4-inch dice) 
4 slices Jones Dairy Farm Canadian bacon, diced (small dice) 
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grape tomatoes, chopped
5 large eggs 
2/3 cup half and half 
1/8 teaspoon salt 
1/8 teaspoon dried roasted garlic powder 
1/3 cup crumbled goat cheese 
1 cup grated sharp white cheddar cheese, divided 
1 cup coarsely crushed original kettle potato chips, divided

Directions

Heat oven to 350 degrees F. Butter four 10-ounce oven-proof custard cups or ramekins and place on edged baking sheet. In small nonstick skillet melt butter over medium heat. Add shallots; cook stirring until shallots are golden then add sausage and bacon to skillet. Stir and cook 1 minute. Add spinach and tomatoes; stir and cook 1 minute then remove from heat and transfer mixture to a bowl. Cool 5 minutes.

In large bowl, lightly whisk eggs, half and half, salt and roasted garlic together. Whisk goat cheese, 1/2 cup cheddar cheese and skillet mixture into egg mixture until combined. Divide 3/4 cup kettle chips among ramekins. Pour equal amounts of egg mixture over chips. Bake 23 minutes and remove from oven. Top each cup with equal amount of remaining cheese. Return to oven 5 to 8 minutes or until set. Remove from oven and sprinkle remaining potato chips over each. Let set 10 minutes and serve.