Simply Potatoes Sausage Scallop: A Hearty and Comforting Breakfast Bake

The scent of sage and browned potatoes always takes me back to chilly autumn mornings at my grandmother’s farm. She had a knack for whipping up the most comforting dishes with just a handful of ingredients, and this recipe reminds me of those simple, delicious breakfasts around her worn kitchen table. This sausage scallop is a perfect example: a savory, satisfying bake that’s easy enough for a weekday meal but special enough for a weekend brunch.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Dietary Type: Varies (see variations for gluten-free/dairy-free)

Ingredients

• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 1 (16 ounce) package sage pork sausage (or without sage, if preferred)
• 3 eggs, beaten
• 1 1/4 cups milk
• 3/4 cup flour

Equipment Needed

• Large frying pan
• 9×13 inch baking pan
• Mixing bowl or jar with lid
• Knife

Instructions

1. In a large frying pan, saute the sausage and Simply Potatoes Diced Potatoes with Onion over medium heat. Cook until the sausage is no longer pink and the potatoes are slightly browned. Be sure to break up the sausage as it cooks, creating smaller, more even pieces. Drain any excess grease for a lighter dish.
2. Preheat your oven to 350°F (175°C). Make sure the rack is positioned in the center of the oven for even baking.
3. In a mixing bowl or a jar with a lid, combine the eggs, milk, and flour. Mix well until the batter is smooth and there are no lumps. If using a jar, simply secure the lid tightly and shake vigorously until combined.
4. Pour the browned sausage and potato mixture into a 9×13 inch baking pan, spreading it evenly across the bottom.
5. Pour the egg, milk, and flour mixture evenly over the sausage and potato mixture in the baking pan.
6. Using a knife, poke holes throughout the mixture, ensuring the liquid can run down through the sausage and potatoes. This helps the scallop cook evenly and prevents a soggy top layer. Make sure to space the holes evenly across the surface.
7. Bake for 35 minutes, or until the top is golden brown and the egg mixture is set. A knife inserted into the center should come out clean. If the top is browning too quickly, you can loosely tent the pan with aluminum foil during the last 10-15 minutes of baking.

Expert Tips & Tricks

• For extra flavor, consider adding a pinch of garlic powder, onion powder, or black pepper to the egg mixture. A dash of hot sauce can also add a pleasant kick.
• To save time, the sausage and potato mixture can be cooked ahead of time and stored in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before adding the egg mixture and baking.
• If you prefer a crispier top, you can broil the scallop for the last 1-2 minutes of baking. Watch it carefully to prevent burning!
• To customize the dish, consider adding other vegetables like bell peppers, mushrooms, or spinach to the sausage and potato mixture.
• If you want to make individual portions, divide the sausage and potato mixture into muffin tins before pouring the egg mixture over them. Reduce the baking time accordingly.

Serving & Storage Suggestions

Serve the Simply Potatoes Sausage Scallop warm, straight from the oven. It’s delicious on its own, but you can also serve it with a side of fresh fruit, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheese. Ketchup or hot sauce are also great additions for those who like a little extra flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also freeze the baked scallop for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. Frozen scallop can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	160mg	53%
Sodium	450mg	19%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	7%
Sugars	3g	6%
Protein	15g	30%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the labels to ensure the blend is suitable for baking.
• Dairy-Free: Replace the milk with unsweetened almond milk, soy milk, or oat milk. Ensure the sausage is also dairy-free if needed.
• Vegetarian: Substitute the sausage with a plant-based sausage alternative or simply add more vegetables like diced bell peppers, mushrooms, and zucchini.
• Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the egg mixture for a spicy kick. You could also use a spicy sausage variety.
• Cheesy: Sprinkle shredded cheddar cheese, Monterey Jack cheese, or mozzarella cheese over the top of the scallop before baking.
• Deluxe: Adding caramelized onions will deepen the dish’s flavor profile. Saute sliced onions slowly in butter until golden brown and sweet, then add to the potato and sausage mixture before adding the egg mixture.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes! You can assemble the scallop ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold.

Q: Can I use a different type of potato?
A: While this recipe is designed for Simply Potatoes Diced Potatoes with Onion, you could use other diced potatoes, but the onions add a lot of flavor. If substituting, consider adding some diced onion to the potato mixture.

Q: Can I freeze this scallop?
A: Yes, you can freeze the baked scallop. Wrap individual portions tightly in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator before reheating.

Q: How do I know when the scallop is done?
A: The scallop is done when the top is golden brown and a knife inserted into the center comes out clean. The egg mixture should be set and no longer jiggly.

Q: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add your favorite vegetables, such as bell peppers, mushrooms, spinach, or zucchini, to the sausage and potato mixture. Adjust the cooking time as needed.

Final Thoughts

This Simply Potatoes Sausage Scallop is more than just a recipe; it’s a comforting hug on a plate, perfect for any occasion. I encourage you to try this recipe and experience the simple joy of a hearty, homemade meal. Feel free to experiment with different variations and substitutions to make it your own. And don’t forget to share your feedback and creations with me! Enjoy this dish with a side of fresh fruit or a warm cup of coffee for a truly satisfying experience.