Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.
2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.
3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.
4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.
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Breakfast Sausage & Eggplant Hash with Crispy Eggs
Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg.Â
Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional
Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.
2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.
3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.
4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.
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Savory Spelt Waffles with Sausage, Jammy Eggs & Fennel
Crisp, nutty spelt waffles go savory with maple-kissed sausage, jammy eggs and a bright tangle of fennel and greens.Â
Ingredients:
2 cups Chimacum Valley Grainery Spelt Pancake & Waffle Mix
Ingredients called for on package for waffles
2 tablespoons chopped Italian parsley, plus more for serving
Freshly ground black pepper
1 pound Skagit River Ranch Breakfast Sausage
4 farm-fresh eggs
1 small fennel bulb, very thinly sliced
2 cups frisée or baby lettuce greens
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Fennel flowers, for garnish, optional
Maple syrup, for serving, optional
Directions:
1. Prepare the waffle batter according to package directions. Fold in the parsley and a generous grinding of black pepper. Cook in a preheated waffle iron until deeply golden and crisp; keep warm while you prepare the toppings.
2. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into bite-size pieces, until browned and cooked through.
3. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks. Transfer immediately to a bowl of ice water, then peel and halve.
4. In a small bowl, toss the shaved fennel and greens with the lemon juice and olive oil. Season lightly with salt and pepper.
5. Top each warm waffle with sausage, a handful of the fennel salad and two egg halves. Finish with parsley and fennel flowers, if using. Serve as-is for a savory breakfast, or add a light drizzle of maple syrup for a sweet-savory finish.
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Skillet Breakfast Hash with Thyme, Sausage & Chèvre
Golden, crisp-edged potatoes tossed with maple-kissed sausage, sweet onions, and fresh thyme — finished with creamy chèvre for a rich, tangy contrast.Â
Ingredients:
4–5 medium potatoes, diced into ½-inch cubes
½ red or yellow onion, thinly sliced
4 Skagit River Ranch breakfast sausage patties
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
½ cup Bellsong Creamery chèvre, crumbled
Olive oil (if needed)
Optional: farm-fresh eggs, for topping
Method:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through, crumbling the meat into small, bite-sized pieces as you go. Remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add diced potatoes to the skillet in an even layer. Season lightly with salt and pepper. Cook, stirring occasionally, until golden and tender—about 15–20 minutes. If needed, add a drizzle of olive oil. Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.
3. Return bacon or sausage to the pan and toss to combine. Remove from heat and crumble chèvre over the warm hash so it just begins to soften. Serve immediately, topped with a fried or poached egg, if desired.
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Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Ingredients:
8 eggs
8 ounces breakfast sausage links
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the sausage links and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and onion and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
Ingredients:
1 pound chicken breakfast sausage, such as Double DD Meats
½ cup chopped sweet onion
â…“ cup all-purpose flour
4 cups whole milk
1 tablespoon chopped parsley leaves
½ teaspoon seasoned salt
2 teaspoons ground black pepper, more to taste
Method:
1. Break sausage into small pieces with a spoon and cook in a single layer in a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the chopped onion and continue to cook until onion is translucent and lightly browned.
2. Reduce the heat to medium-low. Sprinkle in the flour and stir to incorporate with the sausage, onion and pan drippings. Stir mixture and cook for another minute or so, then pour in the milk, stirring constantly until mixed.
3. Cook the gravy, stirring frequently, until it thickens. (This may take 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in ½ cup of milk or more if needed. Taste and adjust seasonings, then add chopped parsley. Spoon over warm split biscuits to serve.
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Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Ingredients:
1½ cups lentil beans, rinsed
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon each fresh chopped parsley and savory
½ teaspoon smoked paprika (optional)
2 cups waters or chicken broth
3-4 links Greek sausage
1 pound small sweet peppers, halved, seeded and cut lengthwise
1-2 spring onions, thinkly sliced (if desired)
Method:
1. Soak lentils in a pot of cold water for an hour prior to cooking. Drain and rinse.
2. Heat olive oil in large stock pot on low heat, add onion, paprika and garlic. Sauté until onion begins to look translucent and garlic browns a little. Add water or chicken broth and lentils, bring to a boil and reduce to a simmer. Cook until lentils are just cooked, not mushy, about 40-45 minutes. Remove from heat and add in fresh herbs and season to taste with salt and pepper.
3. Meanwhile, in a skillet, cook sausages in a half inch of water until done and
remove. Discard cooking water. In the same skillet, add peppers and onions along with a drizzle of olive oil and turn heat up to high. Sauté peppers and onions, until peppers and onions just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
4. To serve, ladle helpings of lentils into bowls and top with sausage and pepper mixture, garnishing with additional parsley if desired.
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Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, sweet onion and breakfast sausage.
Ingredients:
1 bunch collard greens, washed and patted dry, stems removed
6 links breakfast sausage
2 tablespoons olive oil
1 sweet onion, diced
2 cloves garlic
2 cups chicken broth
Sea salt and fresh ground pepper
Method:
1. Heat oil over medium heat in large skillet. Add onion and sausage and cook until onion is soft and translucent and sausage is browned.
2. Add garlic, greens, and broth, stirring to combine all ingredients.
3. Turn down heat to medium-low, cover, and simmer for about 15 minutes, until greens are nice and soft. Season with salt and pepper to taste.
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