This Sausage & Potato Breakfast Frittata is filled with vegetables, sausage, potatoes, and shredded cheddar. It’s both hearty and light and can make any breakfast or brunch special.Jump to Recipe
Frittata is a fun make-ahead breakfast for a special occasion, but it would sure make a typical weekend breakfast special too. It’s a perfect shareable egg dish to add to a brunch table or a great make-ahead dish meal-prepped for the week.
Frittata is a completely flexible dish that you can customize to be whatever you like. It’s a great way to pack vegetables into breakfast too, which can be a challenge. These types of toss together dishes are so friendly to leftover vegetables in the fridge that would otherwise get tossed.
This frittata is made with a filling that’s a combination of healthy vegetables and hearty sausage and potatoes. By loading it up with so many fillings, the end result can turn into something hearty, healthy, light, and filling. One slice of the frittata actually has 17 grams of protein, this is why it ends up being so filling. Pair it with some toast, fruit, yogurt, or eat on its own.
Frittatas have so many variations and even many methods of making them. You can try an all oven method, all stove method, a combo of stove and oven, and you can even try to make them in a muffin tin.
My first attempt at making this, I tried to cook the entire thing on the stove and I really burnt the bottom layer of potatoes. Needless to say, that method failed. I found that having a combo of cooking on the stove and oven works really well because the ingredients get a chance to cook more evenly in the oven.
If you do an all on the stove method, the bottom has a greater chance to burn. So, if you go about making your frittata that way, cover the eggs to cook quicker. You should also cook on a low temperature so the bottom doesn’t burn while the top is still cooking.
This is why cooking it in the oven is a little easier to control, since the heat is distributed all around the dish. You’ll worry less about the bottom layer burning and the center of the eggs cooking evenly. It’s probably the most straightforward approach too since you can kind of just pour the eggs and toppings into a casserole dish and forget about it. One drawback would be that you do not get to precook your ingredients, especially if you want this recipe to remain a one-pan dish.
Another reason I really like to utilize the stovetop before putting the eggs in the oven is because it gives a chance for the potato slices to get nice and crispy.
In case you want to try different combinations here’s a cheat sheet to help:
Vegetables – spinach, onion, tomato, mushrooms, potatoes, asparagus, leek
Meat – breakfast sausage, bacon, ham
Cheeses – cheddar, American, swiss
REHEATING & STORING
The storing for this is important so that the eggs keep. Store tightly sealed, you can also individually wrap each frittata wedge. Reheat in the microwave.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Sausage & Potato Breakfast Frittata
- 1 potato peeled and sliced thin
- Drizzle olive oil
- Salt and pepper
- Cooking spray
- 6 breakfast turkey sausage links
- 1 medium yellow onion
- 2 small tomatoes
- 1 cup torn spinach
- ¾ cup shredded sharp cheddar cheese
- 1 dozen eggs
- 3 tbsp half and half
- Pinch salt and pepper
Ingredients get added quickly to the frittata, so make sure your ingredients are prepped
Heat a large cast iron skillet on the stove on medium heat and drizzle with olive oil. Add the slices of potatoes into the skillet next by arranging just one layer of them. You may need to work in batches. Season all over with salt, pepper and spray directly with the cooking spray.
After potatoes are sizzling, cook for 2-3 minutes and then flip. Cook for another 2-3 minutes. They should be brown and crispy. Take them out of the pan and set aside.
Preheat oven to 340 degrees Fahrenheit.
Cut the breakfast sausage into bite sized pieces. Keep the pan on medium heat, Add the sausage and cook for about 5 minutes, moving around frequently. Add the diced onion and continue cooking until they start to brown, stirring frequently.
Prepare the eggs: whisk together 1 dozen eggs, half and half, salt and pepper.
Lay half of the potato slices back into the pan and create an even base. Pour the scrambled egg mix on top of everything. Add the rest of the potatoes, diced tomatoes, spinach, and cheese.
When the edges of the skillet start to cook, transfer to the oven and cook for 20-25 minutes. The middle may be a little jiggly, but will continue to cook after you take it out.
Cut into slices and serve immediately. If prepping in advance, reheat slices in the oven or microwave.
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