Sausage and Potato Frittata
Elevate your breakfast or brunch game with this hearty Sausage and Potato Frittata, a one-pan wonder that's as easy to make as it is satisfying. Packed with savory Italian sausage, tender golden potatoes, and a creamy blend of eggs and cheddar cheese, this dish is bursting with flavor in every bite. A touch of garlic and fresh parsley adds depth and brightness, while the oven-baked finish creates a perfectly golden top. Ready in just 45 minutes, this frittata is ideal for feeding a crowd or prepping for weekday meals. Serve it warm with a side salad or as a standalone star of the table—it's versatile, comforting, and absolutely delicious! Perfect for those searching for an easy frittata recipe or a protein-packed breakfast idea.
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Recipe Information
Ingredients
- 8 oz Italian sausage (bulk or links, casing removed)
- 2 cups Yukon Gold potatoes (diced into 1/2-inch cubes)
- 8 large Eggs
- 0.25 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon of olive oil.
Cook the sausage, breaking it into small pieces with a spatula, until browned and fully cooked (about 6-8 minutes). Remove the sausage from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Add the minced garlic to the potatoes and sauté for 1 minute until fragrant. Return the cooked sausage to the skillet and stir to combine.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the shredded cheddar cheese.
Pour the egg mixture over the sausage and potatoes in the skillet. Use a spatula to ensure the ingredients are evenly distributed. Cook on the stovetop over medium-low heat for 3-4 minutes, until the edges begin to set.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is fully set and the top is lightly golden.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with chopped fresh parsley if desired, then slice and serve immediately.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1828 mg | 609% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.5 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1138 mg | 88% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3027 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
