Recipe Ingredients
- 3 1/2 cups Alexia® Crispy Potato Puffs with Roasted Garlic & Cracked Black Pepper, thawed
- 1 tablespoon olive oil
- 5 white button mushrooms, thinly sliced
- 5 large eggs
- 1 1/4 cups milk
- 2 teaspoons minced fresh sage, plus more for garnish
- 1 1/2 cups frozen diced butternut squash, thawed
- 1 cup frozen chopped kale, thawed and drained
- 1/2 cup crumbled goat cheese
Recipe Directions
- Preheat oven to 400°F. Place thawed potato puffs in a 9-inch pie dish. Press potato puffs, using the back of a greased measuring cup, into the bottom of the pie dish and up the sides, creating a crust. Bake until golden-brown and crisp, about 20 to 25 minutes. Remove crust from oven. Reduce oven temperature to 350°F. 2.
- Meanwhile, heat oil in large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and light golden-brown, about 5 to 7 minutes. Season with salt and pepper.
- Whisk eggs, milk and sage together in large bowl until combined. Stir in cooked mushrooms, squash, kale and goat cheese until combined. Season with additional salt and pepper.
- Pour egg mixture into crust. Bake until eggs are set, about 30 to 40 minutes. Cool for 15 minutes. Garnish with additional sage. Slice and serve.
