Sausage and Potato Breakfast Frittata

My kids LOVE breakfast and it does not matter what kind of breakfast that I make. That said, making the same old, same old is no fun. I am always looking for new and interesting ways to make a Sunday breakfast, or any day.

Frittatas are an open faced omelette which are started on the stove top and then finished in the oven. The possibilities for the ingredients are endless. The general rule is not to overfill frittatas with too many ingredients, you want to marry ingredients together that are going to compliment each other, as well as the delicate flavor of eggs.

Here are just a few of the combinations that go well together:

  1. Leeks and asparagus
  2. Tomato, basil and mozzarella
  3. Spinach, bacon and feta cheese

It is best to sauté vegetables to remove excess moisture prior to putting in the frittata.

Frittatas are great as appetizers, breakfast, brunch and dinner. They are wonderful served either hot or room temperature.

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Sausage and Potato Frittata
Frittatas are about as versatile as you can get, both with the ingredients that you put in them and when you serve them.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings
wedges
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
wedges
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350º
  2. In a mixing bowl add the eggs, half and half, and half of the thyme, salt and pepper. Whisk together until all the yolks are broken. Do not over whisk, you want to be sure it is just mixed together and the yolks are broken. Set aside.
  3. In a large non-stick, oven proof skillet, brown the ground breakfast sausage until no longer pink and thoroughly cooked through. Place in a large bowl and set aside.
  4. In the same skillet, add 1 tablespoon of the olive oil and butter. Add the diced onion and cook for 5 minutes, until translucent. When it is finished, add it to the same bowl as the cooked pork.
  5. Add the remaining butter and oil and the remaining half of the thyme, salt and pepper to the potatoes. Cook until the potatoes are heated through and have a nice golden color, about 5 minutes.
  6. Add the onions and sausage back into the skillet and mix the ingredients together.
  7. Stir the potato mixture together and spread evenly in the pan.
  8. Add the eggs, spreading them out to be sure they are evenly added to the pan.
  9. Sprinkle the cheese evenly over the top of the frittata and sprinkle with parsley (if desired).
  10. Place in oven and cook for 15-20 minutes. The top should have a golden brown color and when you give the pan a little shake, the eggs should not jiggle on the top. Insert a thin, stainless steel, butter knife in the center to be sure it is cooked through.
  11. Cut into wedges or squares. Can be served hot or at room temperature.
Recipe Notes

This Sausage and Potato Breakfast Frittata recipe is gluten free.

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