Wine and Cheese Brunch Skillet Recipe

Name: Wine and Cheese Brunch Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 4 russet potatoes, cooked, peeled and cut into 1/2-inch cubes; 4 ounces white button mushrooms, sliced; 1 teaspoon roasted garlic, minced; 1 teaspoon spicy brown mustard; 4 links Polish sausage, sliced; 1 (9 ounce) package frozen green beans, cooked according to package directions; ½ cup dry sherry; 3 ounces cream cheese, cut into cubes; 4 ounces muenster cheese, shredded; 4 eggs, beaten

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
4 russet potatoes, cooked, peeled and cut into 1/2-inch cubes
4 ounces white button mushrooms, sliced
1 teaspoon roasted garlic, minced
1 teaspoon spicy brown mustard
4 links Polish sausage, sliced
1 (9 ounce) package frozen green beans, cooked according to package directions
½ cup dry sherry
3 ounces cream cheese, cut into cubes
4 ounces muenster cheese, shredded
4 eggs, beaten

1
Heat oil and butter in a large skillet over medium-high heat.
2
Add potatoes and cook, stirring occasionally, until well-browned.
3
Add mushrooms and garlic and stir for about 1 minute more.
4
Stir in mustard.
5
Add sausage and beans and cook, stirring occasionally, until heated through.
6
Place sherry in a small saucepan and bring to a boil.
7
Reduce heat to low and stir in cream cheese.
8
Cook, stirring, until cheese is almost melted.
9
Add muenster and cook, stirring, until melted.
10
Pour sauce over sausage and vegetables in skillet and stir well.
11
For egg variation: Stir eggs into pan just before adding sausage and beans.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon butter, 4 russet potatoes, cooked, peeled and cut into 1/2-inch cubes, 4 ounces white button mushrooms, sliced, and more.

Yes, Wine and Cheese Brunch Skillet 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.

Wine and Cheese Brunch Skillet

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