1. Crumble or dice the Petite Breakfast into small cubes and let it come to room temperature. Set aside about 2 Tablespoons of the cheese for garnish.
2. Heat 1 Tablespoon of olive oil in a cast iron skillet over medium high heat. Once the oil is shimmering, add the smoked sausage and cook, stirring occasionally, until the sausage is caramelized on the edges, 3-4 minutes. Transfer the sausage to a bowl.
3. Reduce the heat to medium and add the remaining 1 Tablespoon of olive oil to the pan. When it’s hot, add the diced onion, a big pinch of Kosher salt, and black pepper, to taste. Sauté, stirring often, until the onion is softened and starting to caramelize on the edges, another 3-4 minutes. Add the garlic, Italian seasoning, red pepper flakes, and bay leaf, and sauté until fragrant, about 30 seconds.
4. Next, deglaze the pan with the white wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. Simmer until the wine is mostly reduced. Add the chicken broth and cannellini beans. Bring the mixture to a simmer, partially cover the pan, and simmer for 10-15 minutes, until the beans are warmed through.
5. Turn the heat to low and discard the bay leaf. Then, add the Petite Breakfast and stir constantly until the cheese is completely melted and the sauce is smooth. Add the smoked sausage and baby spinach to the pan. Cook for 2-3 more minutes, until the spinach is wilted and the sausage is warmed through.
6. Taste the sauce and add more salt and pepper, if needed. Garnish the skillet with the remaining crumbled Petite Breakfast and a drizzle of olive oil. Enjoy with crusty bread.
Alcohol-free version: Skip the white wine & add 1 Tablespoon of fresh lemon juice at the end.