This Sausage Potato Breakfast Frittata is an amazing and simple one-skillet meal. Layered with veggies, potatoes, sausage, eggs, and cheese – it’s everything you need in one pan.
I’ve recently discovered one pan meals and boy, do I love them. Even with a dishwasher and a couple of boys to help, I always love it when I sit down to a meal and only have one pan to wash afterward. I also used a cutting board, knife, medium-sized mixing bowl and wire whisk – to prepare this Sausage Potato Breakfast Frittata.
Even though I called this a BREAKFAST frittata, you could prepare it for ANY meal. Today I served it for lunch because Josh is home from college and he loves anything with meat and potatoes. There are so many words to describe this frittata.
- And last, but not least…EASY! Only ONE pan, ya’ll!
You might remember from my Sweet Potato Turkey Chili recipe, that Jennie-O contacted me several months ago, asking me to feature their products in exchange for free Jennie-O turkey. This is my second recipe feature, and I’m still very impressed with their products. I’ve actually been using their turkey for years, so talking about how much I love them is easy for me. I always keep Jennie-O ground turkey and turkey sausage links in my freezer, because I use them the most.
For my frittata recipe, I used the All Natural Lean Turkey Sausage and was surprised at how tasty it is. It’s super lean and you don’t have to feel guilty about eating sausage.
Like I said before, this meal was prepared almost entirely in one pan. I used just a few other meal prep dishes and stuck them all in the dishwasher. Here are a few time savers if you want to prepare this on a work night.
- Cut up all your veggies (onion, peppers, and garlic) the night before and store in a baggie in the refrigerator.
- Microwave your potatoes in advance. After you add them to the skillet, they will warm up quickly.
- Set your skillet and all cooking utensils on countertop ahead of time, so you can begin cooking immediately.
If you do the above things ahead of time, this Sausage Potato Breakfast Frittata will come together in 30-40 minutes.
Years ago, I started my cast iron skillet collection. My mother-in-law gave me a few, and Mike and I have picked up a few more along the way at various antique stores or flea markets. This one looks like a good one on Amazon, if you want to make it easy and start your own collection. Cast iron skillets are my go-to pan for homemade pizza, and I’ve just started using them for all kinds of other dishes, like this Sausage Potato Breakfast Frittata. I used a large deep 10 1/2 inch skillet for this recipe.
If you do own cast iron skillets, make sure you care for them properly. You can find all kinds of tutorials on-line, but here’s my two cents. Make sure you:
- Wash your pan with soap when you first get it. This is the ONLY time you will use soap on it.
- Season your pan with oil and then bake it in the oven.
- After using your pan, wash it in hot water only and season it with oil to store.
- Layer your cast iron with paper towels – to store them.
A delicious and easy breakfast frittata with sausage, potatoes, and tomatoes.
- 1 pound all natural lean turkey sausage Jennie-o
- 3-4 medium white potatoes cooked and diced
- 2 Tablespoons olive oil
- 1/2 large onion diced
- 1/2 red pepper diced
- 1 whole jalapeno diced with seeds (optional)
- 3 cloves garlic diced
- 10 large eggs
- 1/4 cup milk or half and half
- 8 oz shredded monterey jack and cheddar cheese
- 1 roma tomatoes sliced thin
- salt and pepper to taste
Preheat oven to 350 degrees.
Put the potatoes in the microwave and cook until just fork tender. Remove and let cool.
Heat cast iron skillet on stove to medium high heat. Add olive oil. sausage, diced onion and peppers, and sauté until sausage is cooked through. Add garlic and stir another 30 seconds. Then add diced potatoes, salt and pepper, and combine.
Meanwhile, combine eggs and milk in separate bowl and whip. Add shredded cheese and combine. Pour mixture in cast iron skillet. Keep on stove for a couple of minutes to slightly set eggs.
Remove from heat and top frittata with thin slices of tomato. Place cast iron skillet in oven and cook until eggs are set, approximately 20 minutes.
Serve with fresh parsley or extra cheese.