This Sausage Breakfast Frittata with Veggies is a simple one-skillet meal and perfect for brunch. Layered with sausage, veggies, eggs, and cheese – it’s everything you need in one pan.
One skillet meals are definitely one of my favorite things, not only because of simplicity, but I love the combo of flavors and textures in ONE PAN. Breakfast skillets are so easy to adapt too, using a variety of proteins and veggies. Even the pickiest of eaters will surely love them as we do.
While I called this a BREAKFAST frittata, you could prepare it for ANY meal. We often enjoy this for dinner after a hectic day, and if we have leftovers, they go in Mike’s lunchbox.
There are so many words to describe this frittata.
- And last, but not least…EASY. Only ONE pan, ya’ll!
Ingredients needed for this Sausage Breakfast Frittata with Veggies:
- Sausage – I used a spicy turkey sausage for this frittata, but I also use mild or sweet, or even a pork sausage.
- Olive Oil – Used to sauté the veggies.
- Veggies – Onion, red bell pepper, jalapeño pepper, garlic, potatoes.
- Eggs – 10 large eggs, whisked.
- Milk – You can use any kind of milk or cream or half and half.
- Cheese – 6 oz. of a combo of Monterey Jack and Colby cheese.
- Tomato – One (or two) Roma tomatoes, sliced thin.
- Seasonings – Kosher salt and freshly ground black pepper, to taste.
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.
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. Cast iron skillets are my go-to pan for homemade pizza, cobblers, quick Tex-Mex dinners, and so many other things, including this frittata. I used a large deep 10 1/2 inch skillet for this recipe.
Caring for your cast iron skillet:
I recommend buying a pre-seasoned skillet, which are widely available in many stores. Link below.
- Wash your pan with a little bit of soap and a sponge. DO NOT soak it in water for any amount of time.
- Dry it VERY WELL with paper towel. I find that using a hand towel isn’t wise, because it’s hard to get the pan completely clean.
- Set the pans on your countertop for several hours to make sure they are completely dry. You can also heat them up for a couple of minutes to get rid of excess moisture.
- Apply a thin layer of neutral cooking oil to the insides of the pan, and rub it all over.
- To store them in a stack, layer with paper towels.
- Again. NEVER soak your cast iron or run through the dishwasher! This can cause damage to the surface that can’t be repaired.
- If needed, you can re-season the skillet. Apply a layer of neutral oil, place it upside down in the oven (at 375 degrees), with a tray underneath to catch drips, and bake for one hour.
Sausage Breakfast Frittata with Veggies
- 1 pound turkey sausage – or use pork sausage
- 1 Tablespoon olive oil
- 1/2 medium onion – diced
- 1/2 medium red bell pepper – diced
- 1 whole jalapeno – diced with seeds (optional)
- 2 medium white potatoes – microwaved and diced
- 3 cloves garlic – minced
- 10 large eggs
- 1/4 cup milk – or half and half
- 6 oz shredded monterey jack and cheddar cheese – combination of both cheeses
- 1 roma tomatoes – sliced thin
- kosher salt and freshly ground black pepper – to taste
- Preheat oven to 350 degrees.
- Place the potatoes in the microwave and cook until just fork tender. Let cool, and then chop into bite-sized pieces.
- Heat a cast iron skillet on 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 stir.
- Meanwhile, combine eggs and milk in separate bowl and whisk. Add shredded cheese and combine. Pour mixture (plus a little more salt and pepper) into the cast iron skillet and let cook 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 preheated oven and cook until eggs are set, approximately 25-35 minutes.
- Serve with extra freshly ground black pepper.