Sausage, Red‑Pepper & Burrata Breakfast Skillet (Egg Bake/Frittata style)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1.5 cups (6 oz) of the cooked rigatoni (or crumble 1 cup of pasta into pieces), 6 oz crumbled cooked sausage, 1/3 cup roasted‑red‑pepper/burrata sauce, and 1/4 cup peas. leftover Roasted Red Pepper and Sausage Rigatoni
- 4 large eggs
- 1 TBSP olive oil or butter for the skillet
- 2 TBSP milk or cream
- 1/2 cup shredded cheese (cheddar, mozzarella, or fontina)
- salt and pepper to taste
- optional: chopped scallions or fresh basil for garnish
Directions
- Make a breakfast skillet or crustless frittata that folds the leftover pasta into eggs.
- Whisk eggs with milk, salt and pepper.
- Sauté the reserved sausage briefly in an oven‑safe skillet, add the pasta pieces, peas and red‑pepper/burrata sauce and warm through.
- Pour the egg mixture over the sausage/pasta, sprinkle with shredded cheese, and cook on the stovetop 3–4 minutes until edges set.
- Transfer to a 375°F (190°C) oven for 8–10 minutes until the center is set (or finish under a broiler briefly).
- Slice and serve with toast or a simple arugula salad.