Sausage and Potato Breakfast Frittata

My kids LOVE breakfast and it does not matter what kind of breakfast that I make. That said, making the same old, same old is no fun. I am always looking for new and interesting ways to make a Sunday breakfast, or any day.

Frittatas are an open faced omelette which are started on the stove top and then finished in the oven. The possibilities for the ingredients are endless. The general rule is not to overfill frittatas with too many ingredients, you want to marry ingredients together that are going to compliment each other, as well as the delicate flavor of eggs.

Here are just a few of the combinations that go well together:

1. Leeks and asparagus
2. Tomato, basil and mozzarella
3. Spinach, bacon and feta cheese

It is best to sauté vegetables to remove excess moisture prior to putting in the frittata.

Frittatas are great as appetizers, breakfast, brunch and dinner. They are wonderful served either hot or room temperature.

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Sausage and Potato Frittata

Frittatas are about as versatile as you can get, both with the ingredients that you put in them and when you serve them.

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Course

Appetizer, Breakfast, Brunch, Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

35 minutes

Servings

wedges MetricUS Imperial

Ingredients

• 2 tbsp olive oil divided
• 2 tbsp butter divided
• 1 yellow onion diced
• 1 20 0z. pkg O'Brien potatoes fresh or frozen, gluten free
• 1 lb. breakfast sausage gluten free
• 12 eggs
• 1/4 cup half and half
• 1 tsp thyme dried, divided
• 1 tsp salt divided
• 1/2 tsp pepper divided
• 1/2 lb gruyere cheese shred or thinly sliced
• 1 tbsp parsley (optional for garnish)

Course Appetizer, Breakfast, Brunch, Main Dish Cuisine American Prep Time 10 minutes Cook Time 35 minutes Servings wedges MetricUS Imperial Ingredients 2 tbsp olive oil divided 2 tbsp butter divided 1 yellow onion diced 1 20 0z. pkg O'Brien potatoes fresh or frozen, gluten free 1 lb. breakfast sausage gluten free 12 eggs 1/4 cup half and half 1 tsp thyme dried, divided 1 tsp salt divided 1/2 tsp pepper divided 1/2 lb gruyere cheese shred or thinly sliced 1 tbsp parsley (optional for garnish)

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Instructions

1. Preheat oven to 350º
2. In a mixing bowl add the eggs, half and half, and half of the thyme, salt and pepper. Whisk together until all the yolks are broken. Do not over whisk, you want to be sure it is just mixed together and the yolks are broken. Set aside.
3. In a large non-stick, oven proof skillet, brown the ground breakfast sausage until no longer pink and thoroughly cooked through. Place in a large bowl and set aside.
4. In the same skillet, add 1 tablespoon of the olive oil and butter. Add the diced onion and cook for 5 minutes, until translucent. When it is finished, add it to the same bowl as the cooked pork.
5. Add the remaining butter and oil and the remaining half of the thyme, salt and pepper to the potatoes. Cook until the potatoes are heated through and have a nice golden color, about 5 minutes.
6. Add the onions and sausage back into the skillet and mix the ingredients together.
7. Stir the potato mixture together and spread evenly in the pan.
8. Add the eggs, spreading them out to be sure they are evenly added to the pan.
9. Sprinkle the cheese evenly over the top of the frittata and sprinkle with parsley (if desired).
10. Place in oven and cook for 15-20 minutes. The top should have a golden brown color and when you give the pan a little shake, the eggs should not jiggle on the top. Insert a thin, stainless steel, butter knife in the center to be sure it is cooked through.
11. Cut into wedges or squares. Can be served hot or at room temperature.

Recipe Notes

This Sausage and Potato Breakfast Frittata recipe is gluten free.

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Jessica MacDonald