![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Queens-Puffs.jpg\")
Queen’s Puffs<\/p>\nQueen’s Puffs<\/p>\n
<\/p>\n
About 2 T. vegetable oil, divided<\/p>\n
About 3 C. mashed potatoes<\/p>\n
12 ounces breakfast sausage links<\/p>\n
5 ounces baby spinach leaves<\/p>\n
12 large eggs<\/p>\n
1\/3 C. flour<\/p>\n
1 tsp. baking powder<\/p>\n
\u00be tsp. kosher salt<\/p>\n
2 tsp. chopped fresh thyme leaves<\/p>\n
\u00bc C. chopped green onions<\/p>\n
1 C. shredded cheddar cheese<\/p>\n
<\/p>\n
Heat oven to 375\u00b0 with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1\/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.<\/p>\n
<\/p>\n
8 servings, 373 calories; fat 28g; fiber 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Queen’s Puffs About 2 T. vegetable oil, divided About 3 C. mashed potatoes 12 ounces breakfast sausage links 5 ounces baby spinach leaves 12 large eggs 1\/3 C. flour 1 tsp. baking powder \u00be tsp. kosher salt 2 tsp. chopped fresh thyme leaves \u00bc C. chopped green onions 1 C. shredded cheddar cheese Heat oven to 375\u00b0 with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil….<\/p>\n