The Bite: Easy Sausage, Pepper, & Cheese Frittata
Whether you’re making brunch-at-home for yourself or your family, we have the perfect recipe for this weekend’s menu. It has all of the ingredients that a savory-brunch-fan would love - eggs with some protein, veggies, and cheese. Plus, it’s an easy one to mix up and prepare in advance so all you need to do in the morning is to preheat the oven, pour the mixture into the cooking dish, and let those mouthwatering brunch smells waft through your home. Which is just one of the reasons why we love this Easy Sausage, Pepper, & Cheese Frittata recipe.
Another reason is that it’s so easy to get a little creative and swap out or add ingredients to vary the flavor and keep it fresh and new each time you make it. Looking to swap out the sausage - try turkey sausage or chicken sausage for a healthier alternative. Add in some more veggies like spinach, broccoli, or asparagus & pair with provolone cheese for more of an Eggs Florentine type feel. Always a fan of Eggs Benedict - swap out the sausage for Canadian bacon or regular bacon, and drizzle with a little bit of hollandaise sauce. But, we do love the original recipe, because it is oh-so-good! Check out the recipe below, add any missing ingredients to your next shopping list, and give it a try this weekend!
Ingredients:
12 -18 eggs (more eggs make it rise more and more fluffy)
One (16 oz.) carton of cottage cheese
1 Lb. (16 oz.) Jimmy Dean HOT sausage
1 cup of Bell peppers diced (red, yellow, green, orange)
2 cups of shredded Monterey jack cheese; divided
1 teaspoon of Salt & pepper to taste
Preparation:
Fully cook sausage on the stove top before mixing all other ingredients - set aside.
In a large mixing bowl, mix 12 to 18 eggs, one carton cottage cheese, 1 teaspoon salt and some pepper and add in diced bell peppers.
Stir all together and add (1) cup of the shredded Monterey Jack cheese.
Pour into a greased 9” x 13” Glass Pyrex dish - can use a metal baking pan or large skillet too but may need to adjust cooking time and heat.
Finally top with the remaining (1) cup (or more!) of the shredded Monterey Jack cheese
Bake at 350 for about 45 minutes or until the top is golden brown *the frittata is fully cooked when the middle of the frittata has risen all the way.
Garnish with fresh fruit, sourdough bread or any other favorite breakfast side dish.
CHEERS TO YOU - WE LOVE YOU ALL! XOXO
Ps. make sure to let us know down below if you tried it, if you changed or added anything else and make sure to tag us online @GalsThatBrunch | #GalsThatBrunch
ABOUT THE AUTHOR
EVENT PLANNER | CONSULTANT | COFFEE CONNOISSEUR
Jubilee Stevens is a California girl born and raised, living in Denver, CO these days. As a San Diego native, she loves everything about the ocean and feels most alive in its presence (trying to find that now in the mountains). She is a consultant by day, coffee connoisseur for fun, and a mermaid at heart. Of the things she is, her absolute favorite is being an aunt. She is passionate about family, animals and FOOD.
When it comes to food, she has never met a cheese she didn’t like, and coffee is her love language. Also, baking is her jam. And breakfast foods are hands-down her favorite, so why not brunch on a regular basis? She is a true believer that life was meant to be done in community and not alone… so what a perfect way to gather around the table and build community with other lovely gals, which is why she loves Gals That Brunch.