Description
This easy, one-pan Sausage Frittata with Spinach and Mushrooms is a high-protein breakfast casserole perfect for busy mornings, brunches, or meal prep. Packed with eggs, sausage, veggies, and cheese, it’s keto, low-carb, and gluten-free!
Ingredients
Units
Scale
- Protein & Veggies:
- 16 oz crumbled breakfast sausage (e.g., Jimmy Dean’s)
- 8 oz mushrooms (baby Bella or crimini, sliced)
- 5 oz fresh spinach
- Egg Mixture:
- 8 large eggs
- 3/4 cup heavy cream
- Cheese:
- 1 cup sharp cheddar cheese (shredded)
- Seasoning:
- Salt and pepper to taste
Instructions
Cook the Filling
- Preheat Oven: Preheat to 375°F (190°C).
- Cook Sausage: Heat a 10- or 12-inch cast iron skillet over medium heat. Cook sausage until browned, crumbling as it cooks. Drain any grease and transfer the sausage to a bowl.
- Cook Veggies: In the same skillet, add mushrooms and season with salt and pepper. Cook for about 3 minutes until softened. Add spinach and cook until wilted. Return the sausage to the skillet.
Prepare the Frittata
- Mix Eggs and Cream: In a bowl, whisk together eggs and heavy cream until fluffy.
- Assemble: Pour the egg mixture over the sausage, spinach, and mushrooms in the skillet. Sprinkle shredded cheddar cheese on top, gently pressing some into the mixture.
Bake and Rest
- Bake: Place the skillet in the oven and bake for 15–20 minutes, or until the frittata is set and the center is no longer wobbly.
- Cool: Let the frittata rest for 15 minutes before slicing and serving.
Notes
- Sausage Options: Use mild or hot breakfast sausage, or substitute with Italian sausage or plant-based sausage for a meatless option.
- Veggie Variations: Swap spinach for kale, Swiss chard, broccoli, or asparagus.
- Alternative Pans:
- Baking Dish: Use a greased 9×13-inch pan; bake as directed.
- Muffin Pan: Divide the mixture into a 12-cup muffin pan, filling each 2/3 full. Bake for 20 minutes.
Nutrition
- Serving Size: Per Serving
- Calories: 303 kcal
- Sugar: 1 g
- Fat: 26 g
- Protein: 15 g
