Polish Easter Breakfast – a delicious recipe with kielbasa, fresh kielbasa, eggs, horseradish root, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4"" pieces. Bake ham if needed; cool and slice to 1/4"" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.", "Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.", "Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.", "Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer."]
399
kcal
Calories
26
g
Fat
4
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb smoked kielbasa, 1 lb fresh kielbasa, 1 lb good-quality cured ham, 6 hard-boiled eggs, and more.
Yes, Polish Easter Breakfast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
