Smoked Paprika Chicken Sausage Omelets with Fluffy Biscuits
Smoked Paprika Chicken Sausage Omelets with Fluffy Biscuits
Ingredients
For the Fluffy Biscuits
- 1 canned biscuits, 8-count, alpha gal safe
For the Omelets
- 8 large eggs
- 1/4 cup milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 12 ounces chicken sausage, fully cooked, diced into 1/2-inch pieces
- 1/2 yellow onion, small, finely diced
- 1 bell pepper, small, any color, finely diced
- 4 ounces cremini mushrooms, sliced
- 2 cups fresh spinach, packed
- 1 cup cheddar cheese, shredded
- 1 tablespoon butter, divided
For Garnish
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Preheat your oven to the temperature specified on the canned biscuit package, typically around 375°F. Place the canned biscuits on a baking sheet and bake according to package directions, usually 12-15 minutes, until golden brown.
⏱️ 15 min•🌡️ 375
- 2
While the biscuits bake, prepare the omelet filling. Heat olive oil in a large non-stick skillet over medium heat. Add the diced chicken sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned and heated through. Remove the sausage from the skillet and set aside.
⏱️ 5 min
- 3
Add the diced onion and bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they release their liquid and start to brown.
⏱️ 10 min
- 4
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Return the cooked chicken sausage to the skillet with the vegetables. Stir to combine and keep warm over low heat while you prepare the eggs.
⏱️ 3 min
- 5
In a medium bowl, whisk together the large eggs, milk, smoked paprika, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 6
Heat a 10-inch non-stick skillet over medium-low heat. Add 1/2 tablespoon of butter and swirl to coat the pan. Pour half of the egg mixture into the skillet, tilting to evenly coat the bottom. Cook for 2-3 minutes, without stirring, until the edges begin to set.
⏱️ 3 min
- 7
Sprinkle half of the shredded cheddar cheese over one half of the omelet. Spoon half of the chicken sausage and vegetable filling onto the cheesy side. Cook for another 1-2 minutes, then carefully fold the plain side of the omelet over the filling. Cook for an additional minute, or until the cheese is melted and the omelet is set to your liking. Slide the omelet onto a plate.
⏱️ 4 min
- 8
Repeat steps 6 and 7 with the remaining butter, egg mixture, cheese, and filling to make the second omelet.
⏱️ 7 min
- 9
Serve the Smoked Paprika Chicken Sausage Omelets immediately with the warm, fluffy biscuits. Garnish with fresh chives, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Chicken Sausage Omelets with Fluffy Biscuits
Ingredients
For the Fluffy Biscuits
- 1 canned biscuits, 8-count, alpha gal safe
For the Omelets
- 8 large eggs
- 1/4 cup milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 12 ounces chicken sausage, fully cooked, diced into 1/2-inch pieces
- 1/2 yellow onion, small, finely diced
- 1 bell pepper, small, any color, finely diced
- 4 ounces cremini mushrooms, sliced
- 2 cups fresh spinach, packed
- 1 cup cheddar cheese, shredded
- 1 tablespoon butter, divided
For Garnish
- 2 tablespoons fresh chives, chopped, optional
Instructions
- 1
Preheat your oven to the temperature specified on the canned biscuit package, typically around 375°F. Place the canned biscuits on a baking sheet and bake according to package directions, usually 12-15 minutes, until golden brown.
⏱️ 15 min•🌡️ 375 - 2
While the biscuits bake, prepare the omelet filling. Heat olive oil in a large non-stick skillet over medium heat. Add the diced chicken sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned and heated through. Remove the sausage from the skillet and set aside.
⏱️ 5 min - 3
Add the diced onion and bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they release their liquid and start to brown.
⏱️ 10 min - 4
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Return the cooked chicken sausage to the skillet with the vegetables. Stir to combine and keep warm over low heat while you prepare the eggs.
⏱️ 3 min - 5
In a medium bowl, whisk together the large eggs, milk, smoked paprika, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 6
Heat a 10-inch non-stick skillet over medium-low heat. Add 1/2 tablespoon of butter and swirl to coat the pan. Pour half of the egg mixture into the skillet, tilting to evenly coat the bottom. Cook for 2-3 minutes, without stirring, until the edges begin to set.
⏱️ 3 min - 7
Sprinkle half of the shredded cheddar cheese over one half of the omelet. Spoon half of the chicken sausage and vegetable filling onto the cheesy side. Cook for another 1-2 minutes, then carefully fold the plain side of the omelet over the filling. Cook for an additional minute, or until the cheese is melted and the omelet is set to your liking. Slide the omelet onto a plate.
⏱️ 4 min - 8
Repeat steps 6 and 7 with the remaining butter, egg mixture, cheese, and filling to make the second omelet.
⏱️ 7 min - 9
Serve the Smoked Paprika Chicken Sausage Omelets immediately with the warm, fluffy biscuits. Garnish with fresh chives, if desired.
⏱️ 1 min