- 2 Loaded Baked Potato Sausages
- 4 teaspoons vegetable oil
- ½ cup mushrooms, sliced
- ½ cup scallions, sliced into thin rings
- 4 oz fresh baby spinach
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 5 large eggs
- 2 ½ cups heavy cream
- ⅔ cup grated sharp cheddar cheese
- 1 9 inch ready-to-use baked pie shell
DirectionsPreheat oven to 350°F
Slice sausage into ⅛-inch rounds.
Heat skillet over medium-high heat, and add oil once hot. Reduce heat to medium and, when the oil is shimmering, add mushrooms to skillet. Cook until browned, about 4 minutes. Add scallions to the pan and saute 2 minutes. Add spinach and cook until wilted, and until the liquid has evaporated, 2-3 minutes. Transfer vegetables to a bowl. Add salt and pepper, and mix together evenly. In a separate bowl, whisk eggs and cream together until combined. Whisk grated cheese into egg mixture.
Line the bottom of the pie crust with sausage rounds. Top with vegetable mixture and spread evenly. Pour egg mixture over the vegetables and sausages, covering them completely. Bake for 40-45 minutes, or until set and golden brown. Cool to warm before serving.