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Serve this Sausage and Egg Frittata for anything from breakfast to dinner. It’s easy to make and packed with flavor.
I make this Sausage and Egg Frittata all the time as a part of a two-night meal. One night I make extra servings of sausage and peppers, and on night two, I use the leftovers for an easy weeknight meal.
Why This Recipe Works
- The feta and parmesan cheeses add a salty, tangy flavor that goes great with the eggs, while the cream adds richness.
- The garlic and onions add a ton of flavor, while the bell peppers add a touch of sweetness.
- The Italian sausage gives the frittata a hearty, savory flavor.
Ingredient Notes
Italian Sausage: I like to use mild or sweet Italian Sausage in this frittata. You can also use hot Italian Sausage if you want a bit of a kick.
Eggs: Use 10 large or jumbo-sized eggs. I use a ratio of 1 egg per inch of pan size, so if you have a 10-inch pan, use 10 large or jumbo eggs.
Cheese: I like to mix feta and parmesan cheese, but you can use any cheese you like, such as mozzarella, cheddar, or Swiss. Suitable substitutes for feta are goat’s cheese or Mexican cotija cheese.
Peppers: I used red, yellow, and orange bell peppers, but you can use any bell pepper you like.
Onions: I used yellow onions, but white or red onions work just as well.
Step By Step Instructions
Preheat the oven to 425°F/220°C.
Place the sausages, garlic, sliced peppers, and onions in a medium mixing bowl. Coat with extra virgin olive oil.
Arrange evenly in a single layer on a baking sheet and season with salt and pepper and any fresh herbs you want to use.
Bake in an oven for 25 to 35 minutes or until the vegetables are tender and sausages reach an internal temperature of 160°F/71°C.
Remove from the oven, and lower the temperature to 400°F/200°C. Pop the garlic cloves out of the skin and mash them well with a fork.
Toss the mashed garlic into the sausage and peppers, and set aside to cool while you make the egg mixture.
Add the eggs and cream to a medium bowl.
Add the kosher salt, fresh ground pepper, and Parmesan cheese.
Whisk together until the yolks and whites are fully blended. Set the mixture aside.
Slice the cooled sausage. Then in a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the egg mixture with the sausage, onions, and peppers.
Crumble on the feta and cook for 5 to 7 minutes over medium heat until the bottom is set, lightly browned, and the sides start to puff up.
Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan.
Let rest for ten minutes before serving your Sausage and Egg Frittata.
Storage & Freezing Instructions
Make Ahead: Follow the recipe, but instead of adding the eggs and sausage mixture to a pan, add it to an uncovered food container and refrigerate the mixture for an hour before covering (this will stop too much condensation from forming and watering down your mix). Then seal the container and refrigerate for up to two days. Grease a casserole dish and cook as directed, topped with feta.
Storing Leftovers: I don’t recommend freezing this Sausage and Egg Frittata, and Leftovers keep well for up to three days in the refrigerator. You can serve portions chilled at room temperature or warm individual slices for 30 seconds in the microwave.
Erren’s Top Tips & Variations
- Don’t skip precooking your peppers and onions, as adding them raw will release too much moisture and won’t be fully cooked by the time the egg cook.
- Drain away any liquid after cooking your sausage and peppers, as leaving it can affect the texture of your finished dish.
- Keep an eye on your frittata while it bakes. Cook until the eggs have puffed and browned, and the center jiggles slightly when you shake the pan.
- Try not to overcook your frittata – You want it to have a slight jiggle in the center when you remove it from the oven. The pan’s residual heat will continue cooking the frittata once you remove it from the oven. Eggs that cook too long have a spongey, dry, unpleasant texture.
Recipe
Sausage and Egg Frittata
Ingredients
- 3 links Italian Sausages
- 2 bell peppers (medium, sliced)
- 1 large onion ( sliced)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic (unpeeled and whole)
- salt & pepper ( to taste)
- 10 large eggs
- ⅓ cup cream (or milk)
- ¾ teaspoon kosher salt
- black pepper (Fresh ground )
- ½ cup Parmesan cheese (freshly grated)
- ¾ cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven to 425°F/220°C.
- Place the sausages, sliced peppers, onions, and garlic in a medium mixing bowl or large zip lock bag seasoned with salt and pepper.
- Toss to coat with two tablespoons of extra virgin olive oil.
- Arrange the sausages and pepper mixture evenly in a single layer on a large, rimmed baking sheet.
- Season with salt and pepper. Bake for 25 to 35 minutes until the peppers are as tender and the sausages reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
- Carefully remove the garlic cloves from the peel (they should easily pop right out), mash with a fork, and mix into the rest of the dish.
- Taste for seasoning and add salt as needed before setting it aside to cool.
- Lower the temperature to 400°F/200°C
- Whisk together eggs and cream in a medium bowl until the egg whites and yolks are completely blended with the milk. Then whisk in kosher salt, fresh ground pepper, and Parmesan cheese. Set the mixture aside.
- Slice the cooled Sausage into rounds.
- In a 10-inch oven-safe skillet, heat one tablespoon of olive oil over medium heat.
- Pour the egg mixture into the skillet with the cooked sausage and pepper mixture and rearrange them in an even layer.
- Sprinkle with the feta and parsley.
- Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned and the sides puff slightly. You can check by pulling it up on the side with a spatula. Sprinkle the top with a little more Parmesan cheese.
- Place the skillet in the oven and bake for 10 to 15 minutes until the top is puffed and slightly browned. The center of the frittata should jiggle slightly when you shake the pan.
- Let rest for ten minutes, then cut into wedges and serve warm.
Tips
- Don’t skip precooking your peppers and onions, as adding them raw will release too much moisture and won’t be fully cooked by the time the egg cook.
- Drain away any liquid after cooking your sausage and peppers, as leaving it can affect the texture of your finished dish.
- Keep an eye on your frittata while it bakes. Cook until the eggs have puffed and browned, and the center jiggles slightly when you shake the pan.
- Try not to overcook your frittata – You want it to have a slight jiggle in the center when you remove it from the oven. The pan’s residual heat will continue cooking the frittata once you remove it from the oven. Eggs that cook too long have a spongey, dry, unpleasant texture.
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