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The Ultimate Spring Luncheon with Smithfield


  • Author: Living the Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x

Ingredients

Scale

Egg and Smoked Sausage Cups:

  • ¼ Eckrich Smoked Sausage – diced
  • ½ cup shredded cheddar cheese
  • ¼ cup of fresh Italian parsley – stems removed and chopped fine (about 1 bunch)
  • ¼ red bell pepper – diced
  • 1 jalapeno – diced
  • 4 – scallions – chopped
  • ¼ cup of whole milk
  • 6 eggs – beaten
  • 1 tsp. baking powder
  • 1 tsp. fresh ground black pepper
  • ½ tsp. salt
  • 3 slices of thicker sliced white bread – quartered
  • Butter – for greasing the muffin tins

For the Bacon and Fresh Mozzarella Sub:

  • 1 lb. of Smithfield Bacon
  • Fresh mozzarella slices
  • 2 red bell peppers
  • 2 jalapenos
  • 1 large sweet onion
  • 1 bunch of fresh basil – stems removed and slightly chopped
  • 4 tbs. olive oil
  • 2 tbs. balsamic vinegar
  • ½ tsp. sea salt
  • ½ tsp. red pepper flakes
  • Your favorite sub rolls

For the Cheddar Jalapeno Hot Dog Wraps:

  • 1 package of Nathan’s Hot Dogs – halved
  • 1 store bought package of biscuits
  • 1 cup of shredded cheddar cheese
  • 2 jalapenos – chopped

Instructions

Egg and Smoked Sausage Cups:

  1. Preheat Oven 350 degrees F.
  2. Generously grease the muffin tins with butter.
  3. Push the quartered sliced of bread into each well buttered muffin tin.
  4. In a large bowl whisk the eggs with the milk and baking powder.
  5. Add in the sausage, scallions, parsley, cheese, bell pepper, jalapeno, baking powder and seasonings.
  6. Fill the muffin tins three-quarters of the way.
  7. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cups sit for a minute or two before trying to loosen each cup. Use a butter knife around the edges to loosen then gently lift out using a teaspoon.

For the Bacon and Fresh Mozzarella Sub:

  1. Preheat Oven 350 degrees F.
  2. Place the bacon on a baking sheet and bake until the bacon achieves a nice crisp.
  3. If you have a gas burner, place the bell peppers on a burner to char. Carefully, keep a close eye on the peppers. When they achieve a nice char, remove from the flame and let cool.
  4. This may also be achieved by place in a cast iron pan and let the peppers char in the pan, along with the onion and jalapenos. Leave the skin on the onion, so that the onion basically steams on the inside.
  5. Let the veggies cool.
  6. Scrape the char off of the peppers and peel the onion. Slice into strips.
  7. Place in a bowl with the fresh basil and season with the salt and red pepper flakes. Add the olive oil and balsamic vinegar.
  8. Taste for seasoning.
  9. Hollow out the rolls and give a gentle toasting.

To Build the Sub:

  1. Place the bacon slices, fresh mozzarella and the pepper salad.
  2. Wrap in tin foil and heat on a gentle heat for about 2 – 3 minutes.

For the Cheddar Jalapeno Hot Dog Wraps:

  1. Preheat Oven 350 degrees F.
  2. Combine the shredded cheese and chopped jalapeno in a bowl.
  3. Gently, roll out each biscuit and place a bit of shredded cheese mixture in on the flattened biscuit.
  4. Place the hot dog in the center and fold the biscuit and securely pinch the seal closed. Place on a baking sheet.
  5. Bake for 12 – 15 minutes or until a nice golden color appears and the biscuits are nice and puffed.

Nutrition

  • Serving Size: 1
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