Sausage & Pepper Biscuit Frittata

[JAE]

I made the Sausage & Pepper Biscuit Frittata for dinner tonight. It was good. I didn't quite follow the directions because I used all the sausage instead of just 8 oz. It took about 8 minutes longer to bake. I couldn't find Provolone cheese in a block or shredded, so I used Mozarella. I used sweet sausage instead of hot because I'm quite sensitive to spicy and my kids don't like it. But maybe Southwestern Seasoning would have been good. It needed a little more flavor.

I think this is a good recipe for shows because you can use the Executive cookware w/o needing a stove top. I would soften the cream chesse on a small plate and transfer it into the small stainless bowl rather than using the small batter bowl. It was hard to whisk the eggs into the cream cheese w/o it sloshing over the sides.

 

[kam]

Thanks for the info!

I read your post and re-read the recipe and it took me a minute to discover that the sausage is cooked in the microwave. I like that better than stove-top! And yes, it is nice to show the cookware without standing over a stove.

I am wondering if the Provolone might have given it more flavor. Or else I might be tempted to try Cheddar...? Maybe some salt would help too. For the Ham & Cheese Brunch Squares there was a tip on here to salt & pepper the hash browns before baking (I also use Cheddar on that one too).

How easy it it to flatten & shape the biscuits in the Skillet?

 

[JAE]

I actually used my hands to flatten the biscuits with no problem. I didn't use flour. To show the dough and pizza roller, you'll probably need the flour.

 

[kam]

I actually used my hands to flatten the biscuits with no problem. I didn't use flour. To show the dough and pizza roller, you'll probably need the flour.

Funny - because when I read the recipe, I pictured myself doing this with my hands also! That's why I wanted to know how the Roller worked! lol

 

[Staci]

Hi there! I'm so glad you tried the Sausage & Pepper Biscuit Frittata for dinner tonight. It sounds like you made some great adjustments to suit your preferences and I'm sure it turned out delicious with the sweet sausage and mozzarella cheese. The Southwestern Seasoning is definitely a great idea for adding some extra flavor. Thank you for the tip about using the Executive cookware - that's a great way to make this recipe at shows without needing a stovetop. I'll definitely keep that in mind. And I totally understand about the cream cheese sloshing over the sides - I've had that happen to me too. Softening it on a small plate is a great solution. Thank you for sharing your experience with the recipe and for your helpful tips. Happy cooking!