Mediterranean Sausage and Egg Breakfast Bars with Hatfield

Mediterranean Sausage and Egg Breakfast Bars with Hatfield

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HatfieldEaster #CollectiveBias

You guys, can you believe Easter is almost here already? Where is 2018 going?!

It’s time to pull your holiday menus together for the big day in just over two weeks. Last year I took over hosting the Easter holiday and I decided that I wanted to make it a brunch affair. I love brunch because you can have sweet and savory flavors along with breakfast and dinner type dishes all together on one table.

I also like the idea of a buffet for my large family. It keeps my decorated table free from clutter and ensures everyone will get a little of everything on their plate. In keeping with my new holiday tradition, I created an original brunch dish that’s going to be the hit of the celebration this year. Hatfield Mediterranean Sausage and Egg Breakfast Bars are the recipe and talk of this new blog post.

These bars have a flaky phyllo crust and sandwiched in the middle is a delicious mixture of creamy gouda, fluffy eggs, spinach, mushrooms, sundried tomatoes and the star of the show,Hatfield Recipe Essentials Sweet Italian Ground Sausage. It’s a hearty breakfast bar that hits all the right notes for a brunch meal. It’s also a very simple recipe to make and you can even do the prep ahead so all you need to do Easter morning is pop the baking dish in the oven, bake and cut the squares. That makes it an ideal crowd friendly, host friendly, and even potluck friendly meal.

Before I share the easy recipe, I want to talk a little more about Hatfield. I’ve been using this brand in my recipes for some time now and I was excited to pair up with them on this original recipe showcasing one of their Recipe Essentials products. Hatfield is a family owned company and they come with a pledge that I truly appreciate as a consumer. Hatfield pork isPork With a Pledge, meaning it’s ethically raised, no hormones or steroids added, and raised without growth promotants.

To learn more about Hatfield Quality Meats or find a retailer that carries their pork products near you, head here: http://cbi.as/a1qz4

Now onto the recipe!

…all for the love of the dish

Missy

Mediterranean Sausage and Egg Breakfast Bars with Hatfield Quality Meats

Prep Time: 25 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 45 minutes

Yield: 9-12 bars

Ingredients

  • 1 lb Hatfield Recipe Essentials Sweet Italian Ground Sausage
  • 1 pkg phyllo dough sheets, defrosted
  • 5 large eggs
  • 1 cup milk
  • 1 cup shredded gouda cheese
  • 1, 10oz box frozen spinach (defrosted)
  • 1/3 cup sliced sundried tomatoes (not in oil)
  • 2/3 cup sliced white mushrooms
  • 1 small sweet onion, diced
  • 1 tbsp olive oil - for veggies
  • 1/3 cup olive oil for phyllo
  • 1 tbsp fresh oregano, minced,
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. NOTE: take out the phyllo dough and spinach out of the freezer and put in fridge the night before to defrost.
  2. Preheat oven to 350 degrees.
  3. While that heats up, dice onion and wash and slice mushrooms.
  4. Heat 1 tbsp olive oil over medium high heat in a large skillet on stovetop.
  5. Add onion and mushrooms. Cook until soft about 5-6 minutes. Remove and set aside.
  6. Don't wipe out the pan, add the Sausage to the pan and cook until browned and no pink remains. Use a wooden spoon to crumble as it cooks.
  7. While that is cooking, rinse and drain the spinach. You want to squeeze as much liquid as possible out of the leaves.
  8. Add the onion and mushrooms back, along with sundried tomatoes and spinach and season the mixture with salt and pepper.
  9. In a separate mixing bowl, whisk together the eggs, milk and oregano. Then stir in the shredded gouda cheese.
  10. Lightly brush the bottom of a 9x13 baking pan with olive oil. Place 3 sheets of the phyllo down on top of this. Then brush the top of this layer with more olive oil. Add 3 more sheets and repeat with olive oil. Add a final layer of 3 sheets and brush with olive oil again.
  11. Pour the sausage and veggie mixture on top of the phyllo dough. spread out so that it hits all corners and edges to form the bar. Then pour the egg and cheese mixture evenly across the baking dish.
  12. Then follow the same first step process with the phyllo dough again. Using 3 sheets, 3 times and brushing the top layer with olive oil with each.
  13. Bake the bars for 1 hour.
  14. Let cool for 15 minutes and cut into bars, plate up and serve!
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