Ingredients for Wine And Cheese Brunch Skillet
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 pounds small red potatoes
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 1 pound breakfast sausage
- frozen green beans
- 1/2 cup dry sherry
- 4 ounces cream cheese
- 4 ounces Muenster cheese
- 4 eggs
- 1 (15-ounce) can cannellini beans
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How to Make Wine And Cheese Brunch Skillet
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet (12-inch) over medium-high heat.
- Add 1.5 pounds small red potatoes, cut into 1-inch pieces. Cook, stirring occasionally, until well-browned and slightly crispy (about 8-10 minutes).
- Add 8 ounces cremini mushrooms, sliced, and 2 cloves garlic, minced. Stir for 1 minute until fragrant.
- Stir in 1 tablespoon Dijon mustard.
- Add 1 pound breakfast sausage, cooked and crumbled, and 1 (15-ounce) can of cannellini beans, rinsed and drained. Cook, stirring occasionally, until heated through (about 3-5 minutes).
- In a small saucepan, place ½ cup dry sherry. Bring to a boil.
- Reduce heat to low and stir in 4 ounces cream cheese until melted and smooth.
- Add 4 ounces Muenster cheese, shredded. Stir until melted and creamy.
- Pour the sherry cheese sauce over the sausage and vegetables in the skillet. Stir well to combine.
- For egg variation: Gently crack 4 eggs directly into the skillet. Stir to incorporate before serving. If not using eggs, proceed to the next step.
- Transfer skillet to a preheated 375°F (190°C) oven for 5-7 minutes, or until heated through and bubbly. Garnish and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
19g
Fat
187g
Carbs
17g
