Breakfast Frittata with Sausage and Cheese

Breakfast Frittata with Sausage and Cheese

Sausage and Cheese Breakfast Frittata

Our “kids” are grown so Christmas morning is quiet at our house. This year Steve is working “weekend duty” at work so he’ll be out to morning meeting and make sure everything’s alright. While he’s gone I’ll make our breakfast. We traditionally have a hot breakfast, not too big, that holds us over until we have dinner in the early afternoon. This year I’m making a favorite, sausage and cheese breakfast frittata. I’ll give you a couple of ideas to make this a brunch frittata or even a breakfast-for-supper fritta, too.

breakfast frittata, fritatta, frittata recipeIt’s easy to change up the breakfast frittata. Add a teaspoon of red pepper flakes for a bit of heat. Fresh or granulated garlic changes the flavor slightly. When using fresh mushrooms, saute them first to remove excess moisture. Add leftover vegetables such as asparagus (there’s never leftover asparagus at my house) or broccoli.

For a buffet, remove the breakfast frittata from the oven in time to let it cool for five to ten minutes, then slice. Or, serve it cold. This dish travels well for potlucks because it can be served hot or cold. I’ve learned that when served cold, guests are more likely to add this to their plates if the pieces are small. Instead of cutting the frittata into eight pieces, try 12 or even 16.

 

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Sausage and Cheese Breakfast Frittata
Sausage and Cheese Breakfast Frittata
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Sausage and Cheese Breakfast Frittata
Instructions
  1. Heat the oven to 350°F Crumble and brown the sausage and drain fat. Don't cook the sausage. Browning it will release some of the fat and help maintain the frittata's texture. Set aside to cool while you chop the onions and peppers. Whisk the eggs and then add the sausage, onion, bell pepper, salt, black pepper, and one cup of cheddar cheese. Use the olive oil to coat a 10" x 10" baking pan or cast iron skillet. Pour the mixture into the oiled pan and top with the second cup of cheese. Bake at 350°F for 20 to 25 minutes. Cool ten minutes before cutting.
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4 thoughts on “Breakfast Frittata with Sausage and Cheese

  1. That looks great. We have had a super busy month and it was nice to relax. There is a blizzard here so we just enjoyed watching the snow fall. I will have to give your recipe a try tomorrow. Merry Christmas!

    1. I saw that you were crazy busy. I had a hard time settling into fall, and again with winter. Now that Christmas is over I’m definitely ready for some quiet time. I have books downloaded from Audible and a stack of books on the table, and more books our daughter Kristin gave me for Christmas. C’mon nor’easter! I’m ready!

  2. Frittatas are one of my favourite make-ahead lunches!

    I like to dice some root veggies, fry them in some bacon fat or olive oil until crispy and browned on the outside. Add spring onions/shallots. Add gently shredded kale. Beaten eggs. I cook it on the stovetop for about 5 minutes then sprinkle graed cheese over the top and pop in the oven. Delicious

    1. Oh gosh! It sounds fantastic, Tara. I haven’t had lunch yet. I wish I had kale. I do something like this in the spring with a friend duck egg but without roots other than radish. I’m going to have to use roots this year. I’m glad you shared it!

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