Breakfast Sausage Frittata (Easy 30-Minute High-Protein Breakfast Recipe)
This Breakfast Sausage Frittata is an easy 30-minute one-pan frittata packed with protein from savory breakfast sausage and eggs. Perfect for meal prep, Sunday brunch, or a quick weeknight dinner, this gluten-free, keto, and low-carb frittata recipe is both satisfying and nutritious. Whether you're looking for a high-protein egg breakfast, a hearty breakfast skillet, or a simple egg breakfast bake, this versatile sausage and egg dish is an easy family favorite that works for breakfast, brunch, or dinner.
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Servings: 2
Equipment
Ingredients
- 40 grams Cheddar cheese
- 4 eggs
- 3 cooked sausages (I use left over BBQ sausages)
- 10 Cherry tomatoes
- handful Mushrooms
- handful Washed spinach
- 1 tablespoon Creme fraiche
Instructions
- Heat a little oil and a knob of butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until softened and lightly golden. Remove from the pan and set aside.
- Add the cherry tomatoes and chopped cooked sausages to the skillet. Sauté for 3 to 4 minutes until the tomatoes begin to soften and release their juices. Transfer to a plate and set aside
- Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and set aside.
- In a large mixing bowl, whisk together the eggs, crème fraîche, grated cheese, salt, and black pepper until well combined.
- Stir the cooked mushrooms, tomatoes, sausage, and spinach into the egg mixture, ensuring everything is evenly distributed.
- Wipe out the skillet if needed, then add a little more oil and another knob of butter. Pour the frittata mixture into the skillet and spread it evenly. Cook over a low heat for 3 to 4 minutes, allowing the base to begin setting.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until the frittata is set in the centre and lightly golden on top.Remove from the oven and allow to rest for a few minutes before slicing and serving.
Notes
- Use an oven-safe skillet so you can easily transfer the frittata from the stovetop to the oven.
- Cooked sausages work best in this recipe. Simply chop them into bite-sized pieces before sautéing with the tomatoes.
- Feel free to customize the vegetables. Bell peppers, onions, kale, or zucchini are great additions.
- For extra flavor, use a mature cheddar, Gruyère, or Parmesan cheese in the egg mixture.
- The frittata is ready when the centre is just set and no longer looks runny.
- This recipe is naturally gluten-free, low-carb, and keto-friendly, making it a great option for a nutritious breakfast, brunch, or light dinner.