This quick and easy Sweet Potato Frittata features breakfast sausage, spinach, cheddar, and pepper jack cheese. It's just like a quiche but without a crust. You can easily customize this versatile recipe using all kinds of veggies, meats, and cheese. Serve it for breakfast, brunch, lunch, snack, or a simple weeknight dinner! It's a gluten-free meal packed with protein and veggies!
Course Breakfast, brunch, lunch
Cuisine American, Italian
Keyword sweet potato frittata
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 40 minutesminutes
Servings 10
Calories 303kcal
Author Julia
Ingredients
1largesweet potatopeeled, cubed into ½ inch pieces
Toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a large, rimmed baking sheet (lined with parchment paper).
Roast the potatoes for 15 or 20 minutes until soft.
Proceed with the rest of the recipe while the sweet potatoes are in the oven.
In a 10-inch or 12-inch cast iron skillet, cook the sausage, crumbling it, on medium heat on the stovetop for several minutes until it is cooked through. Drain any grease.
Add spinach to the skillet with sausage and cook until it wilts.
Whisk together the eggs and heavy cream in a large bowl until fluffy. Add shredded Cheddar cheese and stir to combine.
Pour the egg and cheddar cheese mixture evenly over the cooked sausage and spinach.
Add roasted sweet potatoes, distribute them evenly across the frittata, and sink some of them.
Top with shredded pepper jack cheese.
Bake for 15 or 20 minutes until the frittata is no longer wobbly in the center.
Using oven mittens, transfer the skillet with frittata to a wire rack and let it rest for 15 minutes before serving.
Notes
Recipe Notes
Sausage. I used Jimmy Dean's hot breakfast sausage. Some may find it too spicy, so use regular, milder breakfast sausage. Spicy or mild Italian sausage would work, too.
You can use sweet potatoes, yams, or butternut squash.
Other veggies besides spinach include Swiss chard, collard greens, kale, broccoli, or asparagus.
Heavy cream or milk? I used ¾ cup of heavy cream here. You can use half-and-half instead. You can even use milk, but reduce the amount to ½ cup.
Make it meatless! Omit the sausage or replace it with plant-based sausage. Another option is to cook chopped portobellos with minced garlic, salt, red pepper flakes, Italian seasoning, paprika, and olive oil. Portobello mushrooms have a deep, rich, "meaty" flavor that works well as a meat substitute.
What pans can you use?
A 10-inch or 12-inch cast-iron skillet is the best choice. It's heavy-bottomed and conducts heat evenly - perfect for baking sweet potato frittata!
Any oven-safe, high-sided round skillet or baking dish of similar diameter would also work.
9x13 rectangular baking pan. Assemble the frittata ingredients into the greased pan and bake for about 20 minutes.
Use a 12-cup muffin pan and turn the frittata into breakfast muffins! Fill the muffin pan ⅔ of the way and bake for about 20 minutes until a toothpick comes out clean when inserted in the middle of the muffin.