Sausage Frittata with Spinach and Mushrooms

This easy 30-minute one-pan Sausage Frittata has only 6 ingredients and is perfect for breakfast, brunch, lunch, or even a simple meal! Make it ahead and share with the crowd at brunch parties, potlucks, and picnics. It refrigerates and freezes beautifully - great for meal prep! Make it once; eat it for days! It's gluten-free, keto, low-carb, and packed with protein and veggies!

Course Breakfast, brunch, lunch

Cuisine American, Italian

Keyword breakfast frittata, frittata, sausage frittata

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 303kcal

Author Julia

Ingredients

16 oz crumbled breakfast sausage (I used Jimmy Dean's)
8 oz mushrooms (baby Bella or crimini)
5 oz fresh spinach
8 eggs
¾ cup heavy cream
1 cup sharp cheddar cheese shredded
salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 F.
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. Remove the cooked sausage from the skillet to a bowl.
Add sliced mushrooms to the same skillet, sprinkle them generously with salt and pepper, and cook on medium heat for about 3 minutes until they release juices and soften.
Add spinach to the skillet with mushrooms and cook until it wilts.
Add back cooked sausage.
Whisk together the eggs and heavy cream in the same bowl until fluffy.
Pour the egg mixture evenly over the cooked sausage, spinach, and mushrooms. Top with shredded Cheddar cheese, sinking some of it.
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.
For reference, helpful step-by-step photos are provided above the recipe card - scroll up to see them.

Notes

Recipe Notes

Sausage. I used Jimmy Dean's breakfast sausage. You can use regular or hot. Hot can be too spicy, so if you want a moderate amount of heat, you might want to use 50% hot and 50% regular. Spicy or mild Italian sausage would work, too.
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. Or, simply double the amount of mushrooms.

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.
Any oven-safe, high-sided round skillet or baking dish of similar diameter would also work.
9x13 rectangular baking pan. Assemble the frittata ingredients in the greased pan and bake for about 15 or 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.

Nutrition