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Italian Sausage Frittata | Easy & Delicious

Italian Sausage Frittata
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Ital­ian Sausage Frit­ta­ta is a sim­ple, but fla­vor­ful break­fast every­one will enjoy. It’s a fill­ing and tasty baked egg dish that will sat­is­fy even the hearti­est appetites. 

Onion, pep­pers and gar­lic, min­gled with the sea­son­ings from Ital­ian sausage pro­vide a deli­cious bal­ance of savory fla­vors. A lay­er of crispy, caramelized fried pota­toes adds even more sat­is­fy­ing fla­vor and tex­ture to the ten­der eggs. 

This frit­ta­ta is per­fect served with Home­made Bis­cuits, pan­cakes or waf­fles.  Add a green sal­ad and some fruit and you’ll have a bal­anced and over-the-top deli­cious break­fast, brunch or break­fast-for-din­ner menu. 

It would also be the per­fect accom­pa­ni­ment to Christ­mas morn­ing cin­na­mon rolls! 

I did strug­gle with what to name this recipe. As I researched exact­ly where the names of var­i­ous egg dish­es came from, I decid­ed to call it a frit­ta­ta. You can decide for your­self, when you read my expla­na­tion, below.

Is it a Frittata, a Quiche or just an Egg Casserole?

Frit­ta­ta is an Ital­ian word that trans­lates to “fried”. It refers to an egg dish, very sim­i­lar to a Span­ish tor­tilla (omelette). The Span­ish tortilla/omelette con­sists main­ly of eggs and potatoes. 

A frit­ta­ta was prob­a­bly based on the Span­ish tor­tilla, but adds meat, cheese, veg­eta­bles (and some­times even pas­ta). It’s a fan­tas­tic way to use up leftovers. 

Italian Sausage Frittata in cast iron skillet

Both the Frit­ta­ta and the Span­ish omelette are made with­out a crust. And both are cooked in a cast iron skil­let. Span­ish omelettes cook com­plete­ly on the stove top. A frit­ta­ta is fin­ished in the oven.

Quiche, on the oth­er hand, is basi­cal­ly a French cus­tard pie. It is baked in a crust and filled with savory cus­tard made of eggs and cream, with cheese, meat or seafood and veg­eta­bles added in.

So, what’s an egg casse­role? I guess we could say it’s a com­bi­na­tion of ele­ments of all of the above. 

From a melt­ing-pot Amer­i­can per­spec­tive, we’ve been blessed with heir­loom recipes that peo­ple car­ried with them from all cor­ners of the globe. The heart and tra­di­tion of those dish­es was the same, but often, they had to adapt them to uti­lize the ingre­di­ents avail­able in the areas they were set­tling. New ver­sions of old tra­di­tion­al recipes were created.

For me, that is egg casse­role in a nut­shell. It seems to be based on the Span­ish omelette or Ital­ian Frit­ta­ta. We may have more ingre­di­ent pos­si­bil­i­ties avail­able, today, but, the heart of these dish­es is the the same — eggs, veg­eta­bles, some­times meat and cheese. And more times than not, an egg casse­role is baked in a sheet pan or casse­role dish, rather than a cast iron skillet.

They’re all deli­cious. I hope you’ll give my Ital­ian Sausage Frit­ta­ta ver­sion a try!

The Ingredients

Eggs: I always cook with large eggs.

Milk: My pref­er­ence is whole milk. Use the type you have on hand or sub­sti­tute a non-dairy variety.

Ital­ian Sausage: I use ground Ital­ian sausage. Mild or spicy both work, so choose the one that best suits your family. 

The Veg­gies: Red Onion, Bell Pep­per, and Pota­to. These are what we like and had in the cup­board. The onion and bell pep­per are for cre­at­ing fla­vor and the pota­to is fried to add tex­ture. The beau­ty of a frit­ta­ta is that you use up what you have on hand. Your Ital­ian Sausage Frit­ta­ta does­n’t need to be exact­ly like mine.

minced red onion and red bell pepper, minced garlic and grated potato on a cutting board

I would always stick with the onion and bell pep­per as a good fla­vor base, but any left­over roast­ed veg­eta­bles would be fab­u­lous. I also love it with kale or spinach, but did­n’t have any on hand. Mush­rooms, aspara­gus or any of your favorite veg­eta­bles may be added. Go crazy! Be cre­ative and make it your own.

Gar­lic: I pre­fer fresh, minced. If you sub­sti­tute gar­lic pow­der, halve the amount.

But­ter

Cheese: We like Ched­dar or Col­by Jack, but mix it up. Use what you like or what’s already in the fridge.

How to Make Italian Sausage Frittata

Pre­heat your oven to 350°.

Brown the sausage with minced onions, pep­pers and gar­lic over medi­um heat.  Break the sausage into small crum­bles as it cooks. My sausage had enough fat so that I did­n’t need any extra oil for brown­ing. You could add a cou­ple tea­spoons if you feel you need it.

When the sausage has browned, move it and the cooked veg­gies to a bowl, leav­ing any ren­dered fat in the bot­tom of your skil­let. That fat is full of flavor.

Add but­ter to the fat in the skil­let and melt it over medi­um high heat.

Arrange grat­ed pota­to in a thin even lay­er over the but­ter.  Sprin­kle with salt and pep­per.  Cook over medi­um high heat until the pota­toes are crisp and brown on the bottom.

Use a turn­er and flip the pota­toes over, in sec­tions.  Spread them out in the skil­let, again, so you have an even lay­er.  Con­tin­ue cook­ing on medi­um high heat for two minutes.

Arrange the sausage and veg­gies in an even lay­er over the potatoes.

Whisk the eggs and milk, adding a lit­tle salt and pep­per.  Pour the egg mix­ture over the sausage and potatoes.

Sprin­kle with the cheese and bake at 350° for 30 min­utes or until eggs are set.

Cut into 12 wedges and serve. I like to make sour cream, chopped toma­toes and green onion slices avail­able for gar­nish. Choose what your fam­i­ly likes best.

The Recipe

Italian Sausage Frittata
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Italian Sausage Frittata

Italian Sausage Frittata


  • Author: Glen­da Embree
  • Total Time: 45 min­utes
  • Yield: 12 wedges 1x

Description

Ital­ian Sausage Egg Casse­role is sim­ple, but extra­or­di­nar­i­ly fla­vor­ful and cheesy.  The sim­ple trio of aro­mat­ics, onion, pep­pers and gar­lic, min­gled with the sea­son­ings from the sausage pro­vide a deli­cious bal­ance of savori­ness.  The fried pota­toes on the bot­tom add won­der­ful tex­ture to the fluffy, ten­der eggs.


Ingredients

Units Scale
  • 12 eggs
  • 1/2 cup milk
  • 1 lb. mild Ital­ian sausage
  • 1 small red onion, minced
  • 1/2 red bell pep­per, minced
  • 1 Table­spoon gar­lic, minced
  • 1 large bak­ing pota­to (or 2 medi­um), peeled and grated
  • 4 Table­spoons butter
  • 8 oz. Col­by Jack or sharp Ched­dar cheese, grat­ed (about 2 cups)
  • salt and pep­per, to taste

Instructions

  1. Pre­heat oven to 350°.
  2. Brown sausage with onions, pep­pers and gar­lic over medi­um heat.  Break into small crum­bles as it cooks.
  3. When sausage is done, move it and the cooked veg­gies to a bowl, leav­ing any ren­dered fat in the bot­tom of your skil­let.  That fat is full of flavor.
  4. Add ¼ cup (half a stick) of but­ter to the fat in the skil­let and melt it over medi­um high heat.
  5. Add the grat­ed pota­to to the skil­let, spread­ing it in a thin even lay­er.  Sprin­kle with salt and pep­per.  Con­tin­ue cook­ing over medi­um high heat until the pota­toes are crisp and brown on the bottom.
  6. Use a turn­er and flip the pota­toes over, in sec­tions.  Spread them out in the skil­let, again, so you have an even lay­er.  Con­tin­ue cook­ing on medi­um high heat for two minutes.
  7. Add the sausage and veg­gies back to the skil­let in an even layer.
  8. Whisk the eggs and milk and add a lit­tle salt and pep­per.  Pour the egg mix­ture over the sausage and potatoes.
  9. Sprin­kle with the cheese and bake at 350° for 30 min­utes or until eggs are set.
  10. Cut into 12 wedges and serve.

Notes

I love a dol­lop of sour cream with some chopped toma­toes and green onion with my frit­ta­ta.  It’s also per­fect served with Home­made Bis­cuits, pan­cakes or waf­fles.  Add a green sal­ad and some fruit and you’ll have a bal­anced and over-the-top deli­cious break­fast, brunch or break­fast-for-din­ner menu.

  • Prep Time: 15 min­utes
  • Cook Time: 30 min­utes
  • Cat­e­go­ry: Break­fast, Casserole
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

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17 thoughts on “Italian Sausage Frittata | Easy & Delicious”

  1. Thank you so much for shar­ing this amaz­ing sausage frit­ta­ta recipe! Will sure­ly have this again! It’s real­ly easy to make and it tast­ed so deli­cious! High­ly recommended!

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