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.



Sausage and Cheese Breakfast Frittata

Course Main Dish
Cuisine Italian
Author Robin Follette


  • 8 eggs
  • 1 onion small, chopped
  • 1/2 cup bell pepper chopped
  • 1 pound ground sausage maple or mild is good
  • 1 tsp salt
  • 1 tsp black bepper
  • 2 cups cheddar cheese shredded
  • 1 T olive oil to oil the baking pan


  • 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.