Ideal for prepping ahead of time, this protein-packed, easy breakfast frittata is customizable and loaded in flavor. This version is made with sausage, peppers, and cheese, but feel free to use any meat or veggies you have on hand. It’s delicious served warm, room temperature or chilled.
If you’ve followed me a while, you know I love to host. Whether it be a holiday dinner or get together with friends, I’ll volunteer! With spring coming just around the corner, I’m excited to start hosting brunch again with my girl friends, and being able to eat outdoors! Shopping at my local D&W Fresh Market makes hosting so easy as I can get fresh, quality ingredients at a great price. Recently I’ve really enjoyed using their Fresh & Finest pre-cut options to save time! Their fresh produce and other ingredients makes this Easy Breakfast Frittata a no-brainer for brunch!
Ingredients
- Butter: Helps to caramelize the onion and bell peppers, while adding some flavor! You could also substitute for olive oil.
- Onion: I use a yellow onion as they are a little bit sweeter, so they caramelize beautifully. You can get them pre-sliced from D&W Fresh Market!
- Bell peppers: Use an assortment of red, orange, and yellow bell peppers to make your finished frittata have wonderful pops of color.
- Sausage: I use a breakfast sausage, made from pork or turkey usually. But use a spicier sausage if you’d like!
- Our Family Eggs: This frittata uses 8 large eggs, which are a fantastic source of protein and loaded with many other nutrients.
- Milk: Low-fat or whole milk helps to make the eggs fluffier.
- Cheese: I like to use a mild cheddar, but you could also use feta cheese or parmesan.
How to Make an Easy Breakfast Frittata
Start your easy breakfast frittata by thinly slicing your onion and bell peppers, if you didn’t buy them pre-sliced.
Then heat a skillet over medium heat and melt the butter. Cast-iron skillets work great, but as long as it’s an oven safe pan, you’re good to go!
Add your slices of onion and bell pepper to the hot pan.
Season with a pinch of salt and pepper, then sauté until onions are caramelized. Remove from the pan and set aside.
In the same pan, add your breakfast sausage and crumble while it browns. Once fully cooked, add the onion and peppers back in.
While sausage is browning, whisk your eggs with a bit of milk, salt, and pepper in a large bowl.
Pour the eggs on top and stir a couple times to incorporate all of the ingredients.
Sprinkle over the top with the shredded cheddar cheese, then bake in the oven at 400 until eggs are set.
Once fully cooked, garnish with fresh herbs like chives or parsley, serve, and enjoy your Easy Breakfast Frittata!
Easy Substitutions
- Add some greens. Spinach or kale are great greens to cook into a frittata.
- Mix up the veggies. Sliced mushrooms, sundried tomatoes, and many other vegetables taste great in a frittata.
- Swap the protein. Use crumbled bacon, turkey sausage, or no meat at all!
Frequently Asked Questions
What is the difference between a quiche and a frittata?
What to serve with frittata for breakfast?
Is a frittata healthy?
More Brunch recipes
- Asparagus and Goat Cheese Frittata
- Authentic Chilaquiles Verdes
- Feta and Spinach Egg White Omelette
- Avocado Toast with Cottage Cheese and Tomatoes
- Fruit Salad with Honey Yogurt Dressing
Eat It, Like It, Share It!
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Whether serving alongside an array of items for brunch, or wanting a balanced breakfast for your family, give this Easy Breakfast Frittata a try! Use ingredients from your local D&W Fresh Market, and you can’t go wrong.
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Easy Breakfast Frittata
Ingredients
- 1 tablespoon butter
- 1 cup onion (thinly sliced, such as Fresh & Finest pre-cut)
- 2 cups thinly sliced bell peppers (any color, such as Fresh & Finest pre-cut)
- salt and pepper (to taste)
- 8 ounces breakfast sausage
- 8 large Our Family Eggs
- ¼ cup low fat milk
- 4 ounces shredded cheddar cheese
- minced scallions (optional garnish)
Instructions
- Pre-heat oven to 400 degrees and heat a medium skillet over medium-high heat. Add butter to pan to melt then add onions, peppers and pinch of salt and pepper. Saute until caramelized, stirring frequently, about 7-9 minutes. Remove from pan, set aside.
- To the same pan, add breakfast sausage and cook until browned through, about 6-7 minutes, using a wooden spoon to break up in to bite-sized pieces.
- While sausage is browning, in a medium bowl, whisk together eggs, salt, pepper and milk. Return caramelized peppers and onions back to the pan along with the cooked sausage and stir well.
- Pour egg mixture on top of the sausage and veggies in the skillet and stir two or three times to incorporate. Sprinkle cheddar cheese on top then bake in the oven until eggs are cooked through and fully set, about 12-14 minutes.
- Garnish with minced scallions and serve immediately or let cool and keep in the refrigerator in an air-tight container for up to 5 days.
Last Step:
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Nutrition
Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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