Wednesday, June 29, 2011

Meaty Frittata

A new spin on breakfast, leftovers will be great to grab on the go throughout the week.


3/4 cup chopped bacon ( I use Beelers Bacon Ends)
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
3cups *(see note) pre-cooked crumbled breakfast sausage (see here for recipe, probably about a pound, I make 3-4 pounds at a time)
1 TBSP Bacon fat or other oil
12 eggs
1/2 tsp basil
salt and pepper
 Bacon, onions and green peppers ready to saute.

Frittata going into the oven.

Ready to eat.

Preheat your oven to Broil.  In a 10 inch cast iron skillet, combine bacon, onion and green onion, bacon grease (if needed) and saute on med-high for about 5 minutes stirring often.  While that is happening you can work on cracking your eggs into a medium bowl,  adding the basil and salt and pepper if you would like.  Beat them to combine. Then add the sausage to your skillet  and saute another 3-4 minutes until heated through and mixture is very hot.  Pour egg mixture over and cook over low heat for about 4-5 minutes, then remove from the burner and place in hot oven under broiler about 6 inches away, for another 4-5 minutes (or until eggs are done).  Remove from oven, slice and enjoy!  The girls and I have enjoyed this for breakfast the last 2 mornings.  Delicious!  
Oh, and be careful not to over cook this or you will have a very rubbery, dry, mess, if you know what I mean.

*NOTE* The Frittata in the pictures has more meat because I used 4 cups, we decided it was to much meat so I reduced it to 3 cups.  We like the layer of egg above the meat, so feel free to use more, it's really how you like it that matters. Pin It


  1. Looks great - how many eggs did you use?

  2. I used 1 dozen eggs, it's listed right under the bacon fat on the recipe. Had me worried there for a minute, thought I forgot a key ingredient:-)