Crustless Sausage Frittata
An easy, low carb egg recipe that is a snap to make and makes for an awesome breakfast.
Servings 4 Servings
Calories 377kcal
Equipment
- Oven proof pan
Ingredients
- 8 eggs
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. 1/2 pound breakfast sausage until browned, breaking it up into crumbles as it cooks. Drain any excess grease.
- Add 1/2 cup chopped bell pepper, 1/2 cup chopped onion, and1/4 cup chopped mushrooms to the skillet and cook until softened, about 5 minutes.
- In a large bowl, whisk together 8 eggs, Salt and pepper to taste Stir in cooked sausage and vegetables.
- Pour the egg mixture into the greased skillet. Sprinkle with 1/2 cup shredded cheddar cheese.
- Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
If you like, you can also do this dish as a make ahead for the week. These make great "grab and go" breakfasts. To do that, I'd line a 9" square pan with parchment paper, and then after it was baked and cooled, cut them into squares.